Asia Pacific Journal of Multidisciplinary Research, Vol. 3, No. 5, December 2015 _______________________________________________________________________________________________________________ 97 P-ISSN 2350-7756 | E-ISSN 2350-8442 | www.apjmr.com Improved Shelf Life of Fresh Buro (Fermented Fish with Rice) through Vacuum Packaging Wilma M. De Vera (Ph.D) 1 ,Veronica C. Austria (MAEd), Christian Soriano (MAEd), Raquel C. Pambid (Ph.D). Pangasinan State University, Bayambang, Philippines psubcresearch@gmail.com Date Received: October 16, 2015; Dare Revised: December 10, 2015 Asia Pacific Journal of Multidisciplinary Research Vol. 3 No.5, 97 - 100 December 2015 Part IV P-ISSN 2350-7756 E-ISSN 2350-8442 www.apjmr.com Abstract - The study determined the effects of mass of frozen packed fresh buro (fermented fish with rice) (factor A), the length of time the vacuum pressure was applied (factor B), the amount of vacuum pressure applied (factor C), on the shelf life of vacuum- packed buro (fermented fish with rice). Using three-factor analysis of variance, it was found out that factors A,B,C and factor B vs. C significantly increased the shelf life of frozen fresh buro. All other interactions are significant. Higher amounts of vacuum pressure applied and longer duration of its application gives the maximum shelf life for a given mass of frozen fresh buro. Results also show that on the average, the shelf life of frozen fresh buro was doubled when vacuum-packed. Future studies are recommended to the best effect of nitrogen gas add-on in shelf life of frozen fresh buro. Keywords: buro, fermented fish with rice, fermentation, vacuum sealed INTRODUCTION The Buro Project assisted by Department of Science and Technology (DOST) helped improve the formula, processing, packaging and prolonged shelf life of buro (Phillipine Star, January 2009) or fermented fish. The generated technology resulted to an improved “Odorless and delicious buro” now called burolocious [1]. It also expanded the market of commercialized cooked buro. It created big demand for cooked buro. Buro Project also improved the post- harvest of fresh water fish in Mangabol and other fish ponds and revived the culture of fresh water fish festival (malangsi Festival) in Bayambang. During the period of abundance of fish fishermen are able to preserve dalag (Ophicephalus) as well as small types of fresh water fish like tilapia. Gourami (Trichogaster) and small type of tilapia (Tilapia) are seldom eaten among barangay folks in Mangabol thus, considered a waste. However, due to the generated technology fresh buro (molantong) also increased in sales. Molantong is sold in the market fresh and wrapped in plastic. The fresh buro both molantong and dalag increased in sales and demand. Thus, there a need to improve the packaging of fresh buro to prolong its shelf life. Since fresh buro last for four days while frozen buro last for four to six months. Vacuum packaging is another effective way to increase the shelf life of food products. The product is placed in an air-tight pack where the air is sucked out and the package is sealed. Removing air from around the product minimizes oxygen levels in the packaging and hinders the ability of aerobic bacteria to grow and spoil the product. The lack of oxygen also reduces the amount of spoilage due to oxidation [2]. However, only a partial vacuum is created because a certain amount of oxygen will remain since it is physically impossible to create total vacuum at ordinary conditions. As the air is withdrawn during the process, the pressure inside the package is reduced relative to outside pressure resulting negative or vacuum [3]. With these, it is implied that freezing and vacuum packaging of fresh buro will increase shelf life compared to just at room temperature and or frozen that which, these factors can slow down or stops the further growth of fermenting bacteria [4]. While this is obvious, it still needs to be proven significantly. Shelf life in this study means shelf life of frozen fresh buro. With increased shelf life, vendors increase their sales and profit. The study aimed to prove that vacuum packaging significantly increases the shelf life. It also seeks to