The invention continues to use bamboo fiber packaging for food preservation in fishery products. Using lemongrass essential oil steam to preserve food and enhance the flavor of the product to be appetizing. It was found that the packaging using this formula was successful. It was able to extend the shelf life of semi-dry fish 2 times longer than before. Moreover, the packaging of this formula is also easy to mold and biodegradable packaging. It is economically beneficial for the transportation of semi-dry fish and many other fishery products.
This research is the joint work of Dr. Kitiya Sumem, a lecturer in the Processing and Cooking Science Program, Faculty of Science and Technology Rajamangala University of Technology Rattanakosin and Dr. Sumethee Songsamoe, Assoc. Prof. Dr. Narumol Matan, Center of Excellence in Essential Oil Innovation School of Agricultural Technology and Food Industry, Walailak University.