Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Author:

Aussanasuwannakul Aunchalee1ORCID,Butsuwan Pisut2

Affiliation:

1. Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand

2. Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand

Abstract

This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of the nutritional composition of the developed RPFP variants with a commercial benchmark reveals significant differences: the protein content in the herbal flavor variant is found to be 28.97%, which is lower than the 40.17% found in the commercial benchmark, while the fat content in the spicy flavor variant is measured at 19.51%, exceeding the 10.60% present in the benchmark. Additionally, the herbal flavor boasts a superior dietary fiber content of 14.23%, highlighting the intricate relationship between nutritional content and sensory attributes, which is critical in online retail, where physical product evaluation is not possible. Our comprehensive approach, evaluating both nutritional and sensory dimensions, introduces a novel perspective to the adaptation of traditional food products for e-commerce, addressing a gap in the literature. Despite this study’s limitations, including a focused market analysis and constrained sample size, our findings offer valuable insights into enhancing product quality and integrity in the digital marketplace, positioning RPFP for competitive success while suggesting directions for future research.

Funder

Ministry of Foreign Affairs and International Cooperation of the Kingdom of Cambodia, through the Lancang-Mekong Cooperation (LMC) Special Fund

Publisher

MDPI AG

Reference51 articles.

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3. Van Soest, T. (2024, February 12). Digital Transformation in the Food Industry: Trends, Examples, and Benefits. The Future of Commerce. Available online: https://www.the-future-of-commerce.com/2021/04/23/digital-transformation-in-food-industry/.

4. Shuman, M. (2010). Community Food Enterprise: Local Success in a Global Marketplace, Wallace Center at Winrock International. Article and Report Excerpts.

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