Shelf Life Of Products Research Articles

Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings.

Spoilage fungi are a significant cause of financial loss in the food and beverage industry each year. These fungi thrive in challenging environments characterized by low acidity, low water activity and high sugar content, all of which are common in fruit fillings used in pastry products. Fruit fillings are therefore highly susceptible to fungal spoilage. Fungal growth can cause sensory defects in foods, such as changes in appearance, odor, flavor or texture, and can pose health risks due to the production of mycotoxins by certain mold species. To reduce food loss and waste and extend product shelf-life, it is critical that we prevent fungal spoilage. Synthetic chemicals such as sorbic acid and potassium sorbate are commonly used as preservatives to prevent fungal spoilage. However, with consumer demand for 'natural' and 'chemical-free' foods, research into clean-label preservative alternatives to replace chemical preservatives has increased. The objectives of this review are (i) to provide an overview of the sources of fungal contamination in fruit filling production systems, from pre-harvest of raw materials to storage of the final product, and to identify key control factors; and (ii) to discuss preservation techniques (both conventional and novel) that can prevent fungal growth and extend the shelf-life of fruit fillings.

A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials.

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications.

Exploring the feasibility of biodegradable films for antimicrobial absorbent sachets and CO2 emitters as sustainable active packaging

The use of biodegradable polymer films for packaging materials as eco-friendly alternatives to traditional plastics is limited by their water sensitivity and poor gas barrier properties. This study developed a multifunctional supplemental packaging system using poly(butylene adipate-co-terephthalate) (PBAT) and thermoplastic starch (TPS) blend film incorporated with 3% and 5% zinc oxide (ZnO) nanoparticles. The system targets the triple-active packaging displayed antimicrobial activity with water absorption and CO2 emission properties. ZnO incorporation effectively reduced water solubility of the PBAT/TPS film (from 16% to 7%), and exhibited excellent antimicrobial activity against Gram-positive and Gram-negative bacteria (>99% reduction). Well-dispersed ZnO, verified by scanning electron microscopy, decreased water vapor and CO2 gas permeation. A PBAT/TPS-ZnO sachet was fabricated, comprising carboxymethyl cellulose as the absorbent function and CO2 precursors (sodium bicarbonate and citric acid). The 3% ZnO loading achieved optimal performance, balancing water absorption (2.48 g weight gain after 144 h) and CO2 emission (35% in headspace at equilibrium). Kinetic studies suggested diffusion as the dominant mechanism for CO2 release, driven by concentration differences between the sachet and headspace. This system showed potential as active modified atmosphere packaging to extend product shelf life.

Double layer packaging based on active black chickpea protein isolate electrospun nanofibers and intelligent salep film containing black chickpea peel anthocyanins for seafood products

In this study, a double-layer active and intelligent packaging system was developed based on two main natural macromolecules i.e. protein and carbohydrate with green perspective. Firstly, the salep-based films containing different concentrations (0–8 % w/w) of the inclusion complex of β-cyclodextrin/black chickpea anthocyanins (βCD/BCPA) were produced. The salep film containing 8 % of βCD/BCPA complex was specified as the optimized film sample based on its performance as a color indicator. The electrospinning of black chickpea protein isolate nanofibers (BCPI NFs) containing citral nanoliposomes (NLPs) was done on the optimized salep film. The cross-sectional field emission scanning electron microscopy approved the creation of double-layer structure of the developed film. The study of chemical and crystalline structure, as well as the thermal properties of the film exhibited the physical attachment of BCPI electrospun NFs on salep film. The effectiveness of the developed system was studied in detection of spoilage and increasing the shelf life of seafood products, including shrimp and fish fillet. The performance of the intelligent layer in detection of freshness/spoilage was acceptable for both seafood products. In addition, the active layer of the film controlled the changes of pH, total volatile basic nitrogen, oxidation, and microbial load in samples during storage time.

Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami.

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content.

The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

This research aimed to study the effect of an active edible coating based on sodium caseinate (SC) and propyl gallate (PG) on the quality of minimally processed (MP) fennel during storage. The respiration rate (RR) of the MP fennel coated with SC of different concentrations (8 %, 10 % and 12 %) and without coating was evaluated at 10 °C to determine the best SC concentration. Thereafter, MP fennel without coating, with 8 % SC coating and with 8 % SC coating enriched with PG (0.13 mg mL−1) was evaluated for their effect on the microbial count and microbiota composition, weight loss, pH, total acidity (TA), total soluble solids (TSS), colour, total polyphenols content and antioxidant capacity during storage (0, 7 and 15 days) at 4 °C. In addition, sensory analysis was performed to discriminate fresh samples from samples at different levels of visual quality. The results showed that 8 % SC coating decreased the RR to 20 %. During storage at 4 °C, weight loss increased up to 2% after 15 days of storage for all samples, whereas the pH, TA and TSS of MP fennels did not change significantly. The presence of the active coating affected the microbiota composition of the MP fennels, inhibiting some Enterobacteria species, thus leading to the predominance of Pseudomonas spp., which agrees with culture-based results. As the active compound has a positive impact on the total polyphenol content and antioxidant capacity, in the absence of the active compound, the coating did not influence these parameters. A ΔE value of 3.7 was found to be the critical level of the quality index for MP fennels, as demonstrated difference from reference sensory test. Moreover, this research highlights that the browning process is the limiting factor for the product's shelf life.

Acetic and citric acids effect the type II secretion system and decrease the metabolic activities of salmon spoilage-related Rahnella aquatilis KM05

Rahnella aquatilis causes seafoods to spoil by metabolizing sulfur-containing amino acids and/or proteins, producing H2S in products. The type II secretion system (T2SS) regulates the transport of proteases from the cytoplasm to the surrounding environment and promotes bacterial growth at low temperatures. To prevent premature fish spoilage, new solutions for inhibiting the T2SS of bacteria should be researched. In this study, global transcriptome sequencing was used to analyze the spoilage properties of R. aquatilis KM05. Two of the mapped genes/coding sequences (CDSs) were matched to the T2SS, namely, qspF and gspE, and four of the genes/CDSs, namely, ftsH, rseP, ptrA and pepN, were matched to metalloproteases or peptidases in R. aquatilis KM05. Subinhibitory concentrations of citric (18 µM) and acetic (41 µM) acids caused downregulation of T2SS-related genes (range from − 1.0 to -4.5) and genes involved in the proteolytic activities of bacteria (range from − 0.5 to -4.0). The proteolytic activities of R. aquatilis KM05 in vitro were reduced by an average of 40%. The in situ experiments showed the antimicrobial properties of citric and acetic acids against R. aquatilis KM05; the addition of an acidulant to salmon fillets limited microbial growth. Citric and acetic acids extend the shelf life of fish-based products and prevent food waste.

Advances in biomaterials based food packaging systems: Current status and the way forward

World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.

Dynamic surface gratings for optical encryption: A simple approach based on azobenzene photoisomerization and solvent engineering

Dynamic diffraction gratings are optical devices that allow for non-mechanical, non-contact and remote on-demand control, and have garnered significant interest in optical encryption. Azobenzene materials are ideal materials for developing dynamic gratings owing to the advantages of fast photo isomerization and good reversibility. It is still challenging to precisely fabricate ordered periodic gratings on the surfaces of azobenzene materials. Here, controllable dynamic grating patterns were successfully fabricated by mask exposure and solvent engineering on azobenzene polyamide acid (PAA-Azo)-solvent system. The movement and mass migration of polymer chains can be regulated by modulating the intermolecular hydrogen bonding and free volume based on different solvents and solvent contents within the system, resulting in the formation of surface gratings with customizable morphology and light-splitting ability. Finally, by regulating the periodicity and amplitude of gratings, colorful dynamic patterns were obtained to monitor the expiration of light-sensitive and short shelf-life products, based on the azobenzene polyamide acid (PAA-Azo)-solvent system. This work provides a new and simple approach for controllable preparation of high-regularity and high-performance dynamic gratings.

Molecular Interactions Between Hexanal Schiff Bases and Boron Nanocages: A DFT Approach

This study explores the interactions between hexanal Schiff bases and a B12N12 nanocage, employing density functional theory (DFT) calculations to deepen our understanding of noncovalent bonds. Hexanal, a key component in tea, plays a vital role in prolonging the shelf-life of various plant-based products by inhibiting phospholipase-D. Our research initially focused on synthesizing Schiff bases through the condensation of hexanal with nucleobases and an amino acid. We then conducted a series of DFT calculations, including geometry optimizations, frontier molecular orbital (FMO), natural bond orbital (NBO) and noncovalent interactions (NCI) assays, using Gaussian 16 and ORCA 5.0.2 software packages. This study reveals that hexanal Schiff bases form stable complexes with the B12N12 nanocage, exhibiting notable dative coordinate bonding. The FMO analysis indicates a significant energy gap variation among the complexes, with CSB2 showing the lowest energy gap, hinting at its high reactivity. In the LED assay, CSB2 demonstrates the lowest decomposition energy, highlighting its potential stability. The AIMD simulations provide insights into the electronic motions of these complexes, underscoring their dynamic nature. Our NBO analysis offers a comprehensive view of the electron distribution within these complexes, emphasizing the significance of nitrogen and boron atoms in the bonding process. The NCI assay sheds light on the predominant van der Waals and steric interactions contributing to the stability of the complexes. This investigation provides a detailed account of the NCI between hexanal Schiff bases and the B12N12 nanocage. The findings not only contribute to the field of noncovalent bonding in inorganic-fullerene structures but also open avenues for future applications in material science and molecular engineering.

Modeling of the conditions of the process of biotransformation of fish raw materials by bacterial starter cultures

Abstract In food biotechnology, special attention is given to the biotransformation by promising strains of bacterial starter cultures to obtain food products with improved quality characteristics and functional properties. Biotransformation using bacterial starter cultures may be a means to increase the shelf life of fish products, enhance their organoleptic properties, and increase their nutritional value through the formation of metabolites of their activity, which are the main factors of bioconservation and synthesis of vitamins and other biologically active substances. The probiotic properties of bacterial starter cultures will significantly influence the optimization of the indigenous microflora of the gastrointestinal tract, thereby strengthening the human body and its immune system overall to maintain a healthy lifestyle. The development of this trend is associated with the interest of the Russian population in products with a probiotic focus. In this regard, an analysis of data on the justification of the use of bacterial starter cultures for the biotransformation of fish raw materials has been conducted, and the necessary bacterial starter cultures have been selected. Based on theoretical and practical foundations, mathematical models of the biotransformation process by bacterial starter cultures have been constructed depending on the properties of fish raw materials and the biotechnological characteristics of the introduced microorganisms. The conducted research has been used to develop subsequent technological regimes for the biotransformation of fish raw materials by bacterial starter cultures as the basis for the formulations of “fast food” products containing functional components, which is justified by the accelerated pace of life and the desire of modern society to monitor their diet by consuming products that support a healthy lifestyle.

Impact of blanching and high hydrostatic pressure combined treatments on the physico-chemical and microbiological properties and bioactive-compound profile of an industrial strawberry smoothie

Enhancing the shelf life of fruit and vegetable products is an important research field in the food industry. Smoothies are an alternative to filtered juices and highly processed beverages. High-pressure processing (HPP) has recently gained increasing attention as a non-thermal technology to reduce microbiological load while preserving juice quality-related properties. Herein, the combination of blanching and HPP to treat strawberry smoothies at industrial scale was compared with conventional thermally pasteurized (TP) and untreated (NT) smoothies. Analysis focused on physicochemical (pH, °Brix, colour, and viscosity) and microbiological properties, and bioactive compound contents. Additionally, phenolic compounds were analysed by HPLC-ESI-TOF-MS, vitamin C content was analysed by HPLC-UV-Vis, and antioxidant activity was determined by DPPH and ABTS assays. HPP samples treated at 600 MPa for 3 min at 4 °C showed increased viscosity and a significant increase in phenolic compounds (particularly p-coumaroyl hexose) related to TP and untreated samples (26.8 and 17.6%, respectively) and maintained colour stability compared to untreated samples. Anthocyanidins retention was better in HPP- than in TP- treated samples. Vitamin C content increased significantly by 15% in HPP-treated samples, contributing to enhanced antioxidant potential (12%), as shown by the minimal microbiological load observed, in comparison with untreated samples. These findings suggest that HPP is an effective alternative to TP for improving the overall quality of strawberry smoothies.

MULTI-ITEM PROBABILISTIC INVENTORY MODELS CONSIDERING DISCOUNT, EXPIRATION, WAREHOUSE CAPACITY, AND CAPITAL CONSTRAINTS

In general, companies have inventory stored in warehouses to be used or sold in the future. To optimize inventory, companies require a model to determine the appropriate order quantity and optimal reorder timing to minimize total inventory costs. To stay within the set capacity, several factors need to be considered in inventory management, such as a product's shelf life, warehouse capacity, and capital. On the other hand, suppliers may offer discounts, and companies tend to take advantage of them. However, they must consider the warehouse capacity and capital availability. This paper constructs two probabilistic multi-item inventory models, considering discounts, expiration, warehouse capacity, and capital constraint. The first model considers all-unit discounts, while the second deals with incremental discounts. We consider three items to be managed and examine three replenishment policies, namely individual order, joint order, and a combined policy of individual and joint order, to minimize the total inventory cost. Sensitivity analysis is performed on the joint order policy to determine the influence of parameter values' changes on the reorder time and total inventory cost.

Ferulic acid-arabinoxylan conjugates: Synthesis, characterization and applications in antibacterial film formation

A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.

Creativity: Studying the identity of processed meat packaging for retail entrepreneurs in Thailand

The aim of this research was to compare the newly developed processed meat packaging in Thailand’s retail market and to study the factors affecting consumer purchasing decisions. In this study, a mixed methods approach was applied using a structured questionnaire, in which the alpha coefficient was good (0.903), as the research tool. The collected data were analyzed using the Statistical Package for the Social Sciences (SPSS) and AMOS programs. The packaging comparison results showed that consumers’ satisfaction with the newly developed processed meat packaging led to increased satisfaction. In addition, three factors affecting the new packaging design were identified, which is consistent with the empirical data, and showed discriminant validity that could be applied to separate the factors used to evaluate the customers’ feelings in the retail market. The results also indicated that shelf life extension, product differentiation, and convenience of portability were the vital components affecting consumer purchasing decisions. Thus, entrepreneurs can adapt these three factors to the marketing strategies development of their processed meat packaging in order to maximize the distribution opportunities for their sustainable economic stability in Thailand’s retail market.

The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage

This paper analyzes the possibility of using pomace powder of musky squash (PPMS, 10–30% of the formulation) for the manufacture of foamy confectionery products based on Jerusalem artichoke syrup, which is a natural substitute for sugar syrup used in the food industry. The content of biologically active compounds (polyphenols, carotenoids) as well as the antimicrobial and antioxidant properties of pumpkin powder were evaluated. Sensory analysis was applied to measure the degree of product acceptance and the analysis revealed that the optimal amount of PPMS accepted by the tasters was 15%. The addition of PPMS increased pH and free water retention, color, and lightness intensification. During the storage period (40 days), the hardness and gumminess showed an essential increase and the cohesion of the samples gradually decreased. The addition of PPMS led to the improvement of textural parameters, thus contributing to the extension of the shelf life of products by 10 days, compared to the control sample. Mutual information analysis was applied to determine the influence of PPMS concentration and storage time of foamy confectionery products on mean total score, mean sensory profile score, moisture content, water activity, antioxidant activity, hardness, cohesiveness, and gumminess. The results of this research indicate that the use of pumpkin pulp in the manufacture of foamy confectionery products can significantly increase their biological value and sensory characteristics and ensure an extension of the products’ shelf life.

Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method

Pacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.

Global supply chain network design for shelf-life products under uncertainty: a case study of pistachios

PurposeSupply chain management has become critical in today’s globalized environment, with growingly intense competition on the international level. The particular characteristics of modern trade have led companies to globalize and devise increasingly sophisticated supply chains to meet customer demand worldwide. Motivated by the need to address these challenges, we have developed a new model for a global supply chain that incorporates uncertainties in exchange rates, demand fluctuations, and the quantity of produce.Design/methodology/approachThe objective of the proposed model is to maximize supply chain profitability. Our model optimizes several critical decisions in the proposed global supply chain, including the location of domestic and foreign distribution centers, allocating the centers to customers, transportation mode selection, storage temperature, optimal farm purchase quantities, product flows across the network, and the shelf-life of products. Scenario-based stochastic programming approach is employed to account for the inherent uncertainties within the model. A pistachio supply chain is examined as a case study in this article, and the efficiency of the proposed model is demonstrated through computational results.FindingsThe model was solved using the CPLEX solver in GAMS and the results, the Sirjan DDC and Turkey FDC have been selected. In general, 40% of demand for customers from FDC (turkey) and 60% of demand from DDC (sirjan) is provided. Changes in the demand of foreign customers make the net profit more effective than changes in the demand for domestic customers. The decrease in exchange rate decreases the network profit with a higher slope and the increase in exchange rate will increase network profit with a relatively stable slope.Originality/valueWhile research on GSCs for perishable products has been ongoing for several years, the importance of the subject necessitates continued investigation in this area. This paper aimed to address this gap by presenting an optimization model for designing GSCs for perishable products under uncertainty and with various transportation modes. The proposed model was designed with the aim of improving supply chain performance and real-world applicability.

Adaptation and Validation of a Modified Broth Microdilution Method for Screening the Anti-Yeast Activity of Plant Phenolics in Apple and Orange Juice Models.

Yeasts are the usual contaminants in fruit juices and other beverages, responsible for the decrease in the quality and shelf-life of such products. Preservatives are principally added to these beverages to enhance their shelf-life. With the increasing consumer concern towards chemical food additives, plant-derived antimicrobials have attracted the attention of researchers as efficient and safer anti-yeast agents. However, the methods currently used for determining their anti-yeast activity are time- and material-consuming. In this study, the anti-yeast effect of plant phenolic compounds in apple and orange juice food models using microtiter plates has been evaluated in order to validate the modified broth microdilution method for screening the antimicrobial activity of juice preservative agents. Among the twelve compounds tested, four showed a significant in vitro growth-inhibitory effect against all tested yeasts (Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Zygosaccharomyces rouxii) in both orange and apple juices. The best results were obtained for pterostilbene in both juices with minimum inhibitory concentrations (MICs) ranging from 32 to 128 μg/mL. Other compounds, namely oxyresveratrol, piceatannol, and ferulic acid, exhibited moderate inhibitory effects with MICs of 256-512 μg/mL. Furthermore, the results indicated that differences in the chemical structures of the compounds tested significantly affected the level of yeast inhibition, whereas stilbenes with methoxy and hydroxy groups produced the strongest effect. Furthermore, the innovative assay developed in this study can be used for screening the anti-yeast activity of juice preservative agents because it saves preparatory and analysis time, laboratory supplies, and manpower in comparison to the methods commonly used.

Strategi Pengembangan Kemasan Berbasis Kualitas Untuk Produk Ikan: Studi Implementasi di Desa Tlesah, Pamekasan

This study aims to evaluate quality-based packaging development strategies for fish products in Tlesah Village, Tlanakan Sub-district, Pamekasan Regency. The applied packaging uses vacuum heating and thermal coating technology to improve the freshness and shelf life of fish products. The research methodology included a qualitative design with a comprehensive assessment of the existing packaging conditions, application of the new technology, and evaluation of the results through laboratory tests and market surveys. The results showed that the new packaging increased the shelf life of fish products by 30%, with a 40% reduction in trimethylamine (TMA) levels compared to the old packaging. Consumer surveys revealed a 90% increase in satisfaction, and sales data showed a 25% increase in product sales with the new packaging. Challenges included initial costs for packaging materials and technology, and the need for external support. The research suggests continuous improvements in packaging techniques and materials and provides practical recommendations for processor groups and stakeholders. Implications for future research include exploring factors of packaging adoption in different contexts and developing innovations in environmentally friendly packaging materials.