Packaging is crucial to our modern food distribution and marketing systems. Without protective packaging, chances of food spoilage and wastage would increase tremendously. The advent of modern packaging technologies and new methods of packaging materials made possible the era of safe & hygienic products.
The basic function of food packaging is to protect the product from physical damage, contamination, microbial spoilage and allow greater handling.
Fish must be refrigerated or frozen immediately after landing to prevent microbial deterioration. Fish and fish products can be grouped into fresh fish, frozen fish, canned fish, dried fish and other value added fish products.
The Central Institute of Fisheries Technology (CIFT), Cochin has carried out considerable studies in this field to identify and determine the most suitable packaging materials for these products.
Packaging of Fresh Fish
A suitable package keeps the fish moist, prevents dehydration, retards chemical and bacterial spoilage, provides a barrier against moisture and oxygen to reduce fat oxidation and prevents permeation of external odours.
A recent development is an insulated corrugated plastic container, which is the lightest of all packages available in the country for iced fish transport.
Packaging of Frozen Fish
Fish products should be frozen at -40 degree celsius. However cold storage temperature where they are subsequently stored varies from -30 degree to -18 degree celsius. To get a quality frozen product in perfect condition the package must provide protection against dehydration, oxidation, flavour and odour loss and physical changes.
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