Effect Different Packaging on Proximate and Lysine Content of Milkfish [Chanos Chanos (Forsskål, 1775)] Floss During Storage

Fish floss was processed by steaming and frying. Different packaging is expected to affect the nutritional changes of milkfish floss during storage. Milkfish floss were packed with different types of packaging (plastic polypropylene bag, polystyrene jar and Alumunium foil stand pouch) and were stored during (0, 20, 40, 60, 80) d at 35 °C temperature. Data was analysed by ANOVA. Type of packaging during storage of 80 d in milkfish floss significantly affect on moisture, protein, fat and lysine content (P < 0.05). Alumunium foil Standpouch was the best package for maintaining the water, protein, fat and lysine content of milkfish floss.