lautnusantara.comVacuum packaging is an effective technology for extending the shelf life of fish fillets, including coral trout fish. The main principle of this technology is to remove air (oxygen) from the packaging, which significantly inhibits the growth of aerobic microorganisms that cause spoilage and slows down chemical reactions that degrade quality.

Benefits of Vacuum Packaging for Fish Fillets

• Extending Shelf Life: By suppressing the growth of aerobic bacteria, vacuum packaging can extend the shelf life of fish fillets several times compared to conventional packaging.
• Maintaining Quality: This packaging helps maintain the sensory quality (appearance, texture, and odor), chemical, and microbiological properties of the product. This is because the oxidation process and enzyme activity that accelerate quality deterioration are slowed.
• Maintaining Hygiene: Tightly sealed packaging protects fillets from cross-contamination and exposure to the external environment, making them more hygienic and safe for consumption.

Several studies have shown that vacuum-packed fish products have better quality during storage, with lower total bacterial counts and longer freshness retention. This method is ideal for fresh or frozen fish fillets destined for distribution to the market.

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