Fish packaging Featured snippet from the web Modified atmosphere packaging (MAP) for fish requires a high barrier to carbon dioxide (CO2), oxygen (O2) and nitrogen (N2). The pre-determined gas mixture has to stay inside the package and remain the same. Therefore, packaging films or layers with a high gas barrier are applied

1. FISH PACKAGING
Ashish sahu
Ashish sahu

2. INDEX
 Introduction of fish packaging
 Principle of fish packaging
 Materials used for packaging
 Paper and coated- paper product
 Cellulose products- cello phane
 Metals like tin plate, aluminum
 Ceramics
 Glass
 Rubber
 Plastic
 Wood, fibre.

3.  Plastic bases;
 Low density Polyethylene (LDPE)
 High density polyethylene( HDPE)
 Poly propylene (PP)
 Polyvinyl chloride(PVC)
 Polyvinylidene chloride( PVDC)
 Nylon/ Polyamides
 Polyesters
 Type of Packaging:
 Modified atmospheric packaging (MAP)

4.  Vacuum packaging (hypobaric storag0
 Retort pouch packaging
 Packaging of different fish products
 Canned fish
 Fish curry
 Frozen fish
 Battered and breaded products
 Salted or smoked fish
 Dried fish
 Fresh fish

5. Introduction of fish packaging:-
 The art of packaging is as old as man himself.
 Possibly the first use of packaging was when
primitive man used leaves to wrap uneaten
portions of meat .
 For liquid, the use of animal skins as water bags
was and equally important packaging innovation.
 Responsible for the enormous market which now
exists for processed foods.
 Plastic were the latest arrivals on the packaging
scene.

6. Definition of packaging: -
 “Packaging is the art, science and
technology of preparing goods for transport
and sale.

7. Principle of fish packaging:-
 Most of the foods are perishable, often with
a useful life of a day or two.
 Hence, the requirements of food product
packaging materials are generally more
stringent than for many other commodities.
 The principal intrinsic requirements of a
food packaging material are the following.

8. Barrier properties:-
 Protect it against contamination, loss or
dirty handling.
 Protect it against damage or degradation.
 Provide a convenient means of dispensing
and selling.
 Make it easier and safer for transport.

9. Basic concepts in a packaging in
general are: -
 Protection and preservation
 Machine performance
Protection and preservation: -
 One of the important requirements in a
packaging is that it should be able to protect
the goods from the outside environment as
well as from the rigours of transport.

10. Machine performance:-
 Packaging and package formation are now mainly
machine -operated functions.
The factors influencing the selection of packaging
materials with regard to machine performance are:
 Flexibility.
 Printability.
 Ease of working on wrapping machine.
 Heat sealability.
 Suitability for forming by blow- moulding,
extrusion, vacuum or thermal techniques.

11. Materials used for packaging: -
 Paper and coated – paper products
 Cellulose products –cellophane
 Metals like tin plate, aluminium
 Ceramics
 Glass
 Rubber
 Plastic
 Wood, fibre.

12. Glass containers: -
 Glass is made from limestone, sand, soda ash and
alumina.
 Chemically it is a mixture of inorganic oxides.
 But it has disadvantages like fragility, photo
oxidation, and heavy weight.
 Glass containers include, bottles, jars, tumblers
and jugs.

13. Metal cans: -
 Superior strength, high speed
manufacturing and easy filling
and dosing.
 Used for heat sterilization.
 Several choices are available i.e.
standard tin plate, light weight
tin plate, double reduced tin
plate, tin free steel and vacuum
deposited aluminum on steel and
aluminium for food product
packaging .
 Coated inside to get desirable
properties like acid resistance and
sulphur resistance.

14. Paper: -
 This paper used for manufacture of corrugated fibre
board box.
 Paper is highly permeable to gases, vapour and
moisture and loses its strength when wet.
Paper board:
•The lightest standard board is 0.19 mm. thick
and heavy papers are of 0.125 mm. thickness.
• Paper boards are used for carton
marking.

15. Cellophanes: -
 Cellophane is manufactured from highly
purified cellulose derived from bleached
sulfite pulp.
 Uncoated cellophane is flexible, strong,
transparent, grease proof, hygroscopic and
highly permeable to water vapour.

16. Plastic bases: -
 This polymer most commonly employed in packaging
fish products are: -
 Low density polyethylene (LDPE)
 High density polyethylene (HDPE)
 Polypropylene (PP)
 Polyvinyl chloride (PVC)
 Polyamides (nylons)
 Polyesters
 Polyvinylidene chloride (PVDC)

17. Low density polyethylene (LDPE):-
 Resists temperature between -40`C to 85`c.
 Polymerisation under very high pressure (1200
atm.) and higher temperature (150 – 200`c).
 Branching, whereas at low pressure froms
polymers with long parallel linear chains.
 It is having density ranging from 0.916 – 0.925
gm/cm3.

18. High density polyethylene (HDPE):
-
 HDPE resins are produced by low pressure process.
The density of the materials is around 0.959 m/cm3.
 It has a higher softening temperature (121`c) and can
therefore be heat sterilized.
 High molecular weight high density polythene (HM-
HDPE) has very good mechanical strength.

19. Polypropylene: -
 More rigid, stronger and lighter than PE.
 Low water vapour permeability.
 Lower stock resistance at lower temp.
 Stable at high temp.
 Can takes on print without difficulty.

20. Polyvinyl chloride (PVC): -
 It is a hard, stiff clear glossy material with excellent
moisture resistance and low gas permeability.
 This is a polymer of vinyl chloride (CH2CHCL) i.e.,
ethylene in which one hydrogen atom is substituted by
a chlorine atom.
 PVC has low crystallinity, and is polar in character.

21. Polyvinylidene chloride (PVDC):-
 PVDC is usually produced as a copolymer with 13 -20%
vinyl chloride.
 It contains a low percent of plastic, slip agents,
stabilisers.
 Low water vapour and gas transmission rates.

22. Polyamides (Nylons): -
 Polyamides are condensation products of diacids and
diamine.
 The first polyamide produced was nylon -6,6 made
from adipic acid and hexamethylene diamine.
 Nylon -11 and Nylon -12 have superior barrier
properties against oxygen and water and have lower
heat seal temperatures.

23. Polyester: -
 Polyester can be produced by reacting ethylene glycol
with terephthalic acid.
 Polyester film’s as a food packaging material are its
great tensile strength, low gas permeability.
 Excellent chemical resistance, light weight, elasticity
and stability over a wide range of temperature (-60 to
200`c).

24. Type of packaging: -
 Modified atmospheric packaging (MAP)
 Vacuum packaging (Hypobaric storage)
 Retort pouch packaging
 Modified atmospheric packaging: -
 This is employed mostly in the case of non – respiring
products, e.g. – meat, cheese, fish, baked goods etc.
 Protects fish against spoilage and pathogenic
organisms and inhibited the growth of trimethylamine
producing bacteria when stored 0 – 1`c.

25. Effect of MAP on pathogenic bacteria
in fresh fish: -
 The MAP is known to extend the shelf life of fish
mainly beacause of the sensitiveness of aerobic
microorganisms to Carbondioxide.
 Spoilage may be absent even during the growth of C.
Botulinim.
 Production of toxin because of the suppression of the
spoilage bacteria by the packaging atmosphere.

26. Vacuum packaging (hypobaric
storage): -
 IN vacuum packaging process, the product is
placed inside the pack or tray, air is
evacuated and sealed .
 Vacuum packaging brings about several
changes.
 The growth of aerobic spoilage micro-
organisms is substantially decreased.
 It offers and excellent protection against
desiccation and rancidity.

28. Retort pouch packaging: -
 Retortable flexible containers are laminate structures
that are thermally processed like a can.
 They are shelf stable and have the convenience of
frozen boil in the bag products.
Composition: -
 The most common from of pouch consists of a 3-ply
laminated material.
 Generally it is polyester/aluminium foil/cast
polypropylene.

29. Processing of retort pouches: -
The flow diagram is shown below: -
Performed pouches
Filling curry medium
Fill fish to the curry medium
Air removal
Sealing
Retort loading
Head processing
Retort unloading
Drying
Storage

30. Packaging of different fish
products: -
 Canned fish
 Fish curry
 Frozen fish
 Battered and breaded products
 Salted or smoked fish
 Dried fish
 Fresh fish

31. Canned fish: -
 Hermetically sealable.
 Thermally conductive.
 Shall withstand heat processing at high pressure and
temp.
 Shall not affect colour, odour, flavour, and texture and
food value of the product.
 Be inert to the contents.

32. Fish curry: -
 Fish curry is a product presented in a ‘ready to serve’
style which can be preserved by freezing or heat
processing.
The problems encountered with frozen and stored
fish curry are: -
 Desiccation
 Discolouration
 Development of rancid flavour

33. Frozen curry: -
 Thermoformed trays made of polystyrene or polyvinyl
chloride with a transparent film over-warp.
Canned curry: -
 Retortable pouches made of polyester/aluminium
foil/cost polypropylene.

34. The important requirements in the
package for frozen fish are: -
 Flexible enough to fit the contours of the
fish leaving little or no free space.
 Shall not become brittle at the cold temp. of
storage.
 Shall not deteriorate in cold storage.
 Shall be resistant to puncturing.
 Shall prevent or reduce moisture loss.
 Shall be easy to fill.
Frozen fish

35. The factors affecting the quality of frozen fish are: -
 Moisture loss
 Oxidation
 Rancidity
 Change in colour and flavour
 Loss of flavours
 Enzymic activity

36. Battered and breaded products: -
 Several value added products such as battered and
breaded fish/shell fish are now popular the world over.
 Battered and breaded shrimp in different styles, squid
rings, scallop etc.
 Very popular in the restaurant trade.
 Fish fingers, cutlets, burgers and the like are popular
in the fast Food trade.
 Therefore the packaging used shall principally have: -

37.  Only low water vapor transmission rate.
 Low oxygen permeability.
 Low permeability to flavours.

38. Salted or smoked fish: -
 Salted and smoked fish are products with
improved/modified flavour.
 Smoked fish, however is preferred mainly for its smoke
flavour.
 Salted fish/smoked fish can also be frozen and cold
stored.
 Polyamide polyethylene laminates and polyester
polystyrene laminated films are recommended for
salted/smoked fish also.

39. Dried fish: -
 Moisture and oxygen are principally responsible for
spoilage in dried fish.
 Dried fish may be fragile and is subject to
contamination by foreign flavour.
 Moisture absorption will lead to accelerated spoilage
due to bacterial action.
 Therefore the packaging material selected for
dried fish and shall: -
 Loss of moisture.
 Be impermeable to volatile flavouring compounds.
 Have good barrier properties against oxygen.
 Be resistant to mechanical abrasion and puncture.

41. Fresh/ Iced fish: -
 Fish after catch will remain fresh only for a limited
period 4-6 hours, depending on the environmental
condition and the intrinsic nature of the fish.
 Fish sold immediately in local markets may not need
any special packaging.

42. A suitable packaging for fresh fish
shall: -
Provide barrier against oxygen to reduce fat oxidation.
 Keep the fish moist and prevent dehydration.
 Retard chemical and bacterial spoilage.
 Prevent permeation of external odours.

43. Reference: -
 TEXTBOOK OF FISH PROCESSING
TECHNOLOGY – K. Gopakumar.
Chapter no. 16. Page no. 331 to 365.
 Post – harvest technology of fish and fish
products –Balachandran.
Chapter no.11. page no. 261 to 270.
Chapter no. 17. page no. 354 to375.

44. THANK
YOU.