Fish Products Packaging Flashcards
(23 cards)
act of enclosing or protecting the product using a container to aid its distribution, identification, storage, promotion, and usage.
Packaging
This paper used for manufacture of corrugated fiber board box.
Paper is highly permeable to gases, vapor 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.
Paper and coated- paper product
Superior strength 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.
Metals like tin plate and aluminum
Glass is made from limestone, sand, soda ash, and alumina.
Chemically it is a mixture of inorganic oxides.
It has disadvantages like fragility, photo oxidation, and heavy weight.
Glass containers include, bottles, jars, tumblers and jugs.
Glass
Wooden packaging, particularly fish boxes, can be a traditional and sustainable choice for transporting and storing fresh fish. While plastic has become more common, wooden boxes offer unique advantages and are still used for certain applications.
Wood
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 forms polymers with long parallel linear chains.
It is having density ranging from 0.916 — 0.925 gm/cm3.
Low density Polyethylene (LDPE)
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.
High density polyethylene( HDPE)
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.
Poly propylene (PP)
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 o — 1’ c.
Modified atmospheric packaging (MAP)
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.
Vacuum Packaging (hypobaric storage)
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/aluminum foil/cast polypropylene.
Retort Pouch Packaging
Fish remains fresh 4-6 hours depending on environmental conditions and types of fish.
Journey <16 hrs.- non-returnable, inexpensive bamboo basket- ideal; 16-60 hrs. corrugated polypropyelene boxes/rigid HDPE box-ideal
Corrugated boxes-cheaper, lighter and better insulating than wooden boxes.
Foamed polystyrene/polyurethane slabs-good insulation
Shallow, thermoformed tray of polystyrene with transparent film over-wrap for retail marketing under refrigeration in supermarkets
Packaging of Fresh/Iced Fish
Container should have insulating properties to reduce the rate of melting of ice, reduce dehydration, reduce fat oxidation, eliminate drip, prevent odour permeation. Be adequate mechanical strength to reduce handling damages. Be light in weight be capable of being washed reasonably free of bacteria
Packaging of Fresh/Iced Fish
Export of marine products is mostly in the frozen form.
Most popular items: shrimp, squid, cuttlefish, lobster
Factors affecting quality of frozen fish:
moisture loss/dehydration,
oxidation/rancidity,
flavour loss,
heat radiation and light
Package should have
good barrier properties i.e. Iow water vapour and oxygen permeability rates
retain the odour inside the package
withstand sub-zero temperatures.
Packaging of Frozen Fish
Inner wrap: LDPE or high molecular weight HDPE or linear LDPE film Unit
Carton- Waxed duplex cartons
Film bags-LDPE or high molecular weight HDPE or linear LDPE
Master Cartons- Wax corrugated fibre board cartons with high bursting strength, puncture resistance and compression strength.
Packaging of Frozen Fish
Hygroscopic in nature and absorbs moisture during humid climate.
Prone to rancidity and attacks of insects.
Traditionally, dried fish is packed in baskets made of “palmyra” leaves with a hessian lining on the outside. However, such packages do not provide protection from moisture absorption, oxygen or insects and therefore not suitable for exports.
Packaging of Dried Fish
Modern plastic based films /laminates are the better alternatives and the possibility of vacuum packing can have potential application.
Packaging of Dried 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.
Packaging of Smoked/Salted Fish
Polyamide polyethylene laminates and polyester polystyrene laminated films are recommended for salted/smoked fish also.
Packaging of Smoked/Salted 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.
Tinplate cans with sulphur-resistant lacquer coating on the food contact side,
Aluminium cans made of aluminium alloyed with maganesium/manganese and inside coated with lacquer,
Cans made of tin-free steel and
Retortable pouches of 3-ply material, polyester/aluminium foil/polypropylene.
Packaging of Canned Fish
Packaging material should be:
hermetically sealable,
thermally conductive,
inert to the contents and
withstand heat processing at high temperature and pressure and not affect colour, odour, flavor, texture and food value of the product.
Packaging of Canned Fish
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.
Packaging of Battered and Breaded Fish
Therefore the packaging used shall principally have:
Only low water vapor transmission rate.
Low oxygen permeability.
Low permeability to flavours.
Packaging of Battered and Breaded Fish
