fresh fish packaging

14
1 Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS Fresh Fish Packaging Mansooreh Jami, Ph.D Student Institute of Food Science Department of Food Science and Technology BOKU-University of Natural Resources and Life Sciences A Presentation for Food Packaging

Upload: mansooreh-jami

Post on 07-May-2015

4.084 views

Category:

Education


2 download

DESCRIPTION

A presentaion on packaging technology in seafood industry

TRANSCRIPT

Page 1: Fresh fish packaging

1Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS

Fresh Fish Packaging

Mansooreh Jami,

Ph.D Student

Institute of Food Science

Department of Food Science and Technology

BOKU-University of Natural Resources and Life Sciences

A Presentation for Food Packaging

Page 2: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 2

Great diversity

Fishing ground

Wild caught and farmed fish

Season

Fat content

Fish parts

Fresh fish

Page 3: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 3

Chemical composition

In general:

66-84% water

15-24% protein

0,1-22% fat

1-3% carbohydrates

0,8-2% minerals

Fat fish: more than 5% fat stored in the muscle (triglyceride)

Lean fish: fat stock in the liver and only 0,5-1,5% fat in the muscular tissue

Different chemical composition in different parts of the fillet

Page 4: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 4

Biochemical changes of fish and fishery products

One of the most perishable foods; high water and free amino acid content, lower

content of connective tissue; faster spoilage than mammalian muscles.

shellfish containing high carbohydrate, low nitrogen content; nutrient sources for

microbial growth.

Immediately after death, several biochemical and enzymatic changes are triggered in

seafood muscles, especially with improper handling.

Therefore, spoilage in fish and shellfish depends on species and chemical

components. Those changes along with enzymatic and microbially induced activities

are involved in the degradation of muscles.

Page 5: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 5

Packaging in general

Function of packaging:

Protect

Preserve

Practical

Containment

Communication

Information

Marketing

Page 6: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 6

Requirements to food packaging

• Safety of food packaging materials - migration• Taste and smell neutral• Barrier to light• Barrier to oxygen• Barrier to water vapour• Barrier to CO2

• Barrier to aroma• Temperature at filling, storage and distribution • Machinability and sealing properties • Reuse- recycling• Price

Man

y pa

ram

eter

s to

co

nsid

er:

Page 7: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 8

Packaging Requirements of fresh fish

Fresh Fish

The major portion of fish consumed is in its fresh form.

requirements of a suitable fresh fish package are to:

Reduce dehydration

Reduce fat oxidation

Provide for less bacterial and chemical spoilage

Eliminate drip

Prevent odour permeation

Provide adequate mechanical strength to reduce handling damages

Preferably should be light in weight

Page 8: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 9

Fish and packaging methods

Modified atmosphere packaging

Vacuum packaging

Active packaging

Page 9: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 10

Modified atmosphere packaging

defined as the enclosure of food products in gas–barrier materials, in which the gaseous

environment has been changed, extend the shelf-life and retard the deterioration of seafood

under refrigeration,

• the most important gas used in MAP of fish, bacteriostatic and fungistatic. • inhibits growth of many spoilage bacteria• the inhibition is increased with increased Co2concentration in the atmosphere

CO2

• set as low as possible to inhibit the growth of aerobic spoilage bacteria. Its presence is reported to increase oxidative rancidity

• High levels of oxygen are used in red meat and red fish meat (tunas, yellowtails, etc.) to maintain the red colour of the meat.

• inhibit reduction of TMAO to TMA

O2

• an inert and tasteless gas, and is mostly used as a filler gas in MAP, because of its low solubility in water and fat.

• replace O2 in packages to delay oxidative rancidity• inhibit growth of aerobic micro-organisms, as an alternative to vacuum packaging

N2

Page 10: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 11

Selection of packaging Materials for MAP

• MAP for fish requires high barrier to Co2, O2, N2.• The pre-determined gas mixture has to stay inside the package and remain the same mixture.

Packaging films or layers with high gas barrier are applied. PVDC co-polymers . EVOH have the highest barrier to oxygen gas.

Gas barrier:

• Impermeability to water vapour is important for fish packages as its quality is adversely altered by dehydration. PVDC, coated OPP and HDPE are used. Other plastics like PA and PS have poor water vapour barrier and yet some other plastics like EVOH can be adversely affected by moisture. films must be laminated on both sides to protect it from contact with moisture.

Water Vapour Barrier:

• A tight seal has to be formed between the tray and lidding material to prevent contamination and dehydration of fish. The strong fish odour should not be allowed to spread. LDPE, EVA and PP are widely used as a heat seal layer in laminates of fresh fish packaging.

Heat Sealability:

• Fresh fish can be easily bruised. EPS (expanded polystyrene) tray is widely used to protect the sensitive product. To provide gas barrier and heat seal properties, EPS is used in combination with EVOH and LDPE to provide a suitable package. At times, rigid HDPE tray is also used. A sufficient head-space with puncture resistant films like polyamides completes the package.

Mechanical Damage:

because of the specific properties exhibited by various plastics, the materials used are discussed based on the specific requirement

Page 11: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 12

Selection of packaging Materials for MAP

• For fatty fish, oil resistant films like polyamides, PVDC and PVC ( un-plasticised) may be considered. PET and OPP are also used as they provide excellent oil barrier. Oil Resistance:

• For fresh food, the visibility of the product is important to the consumer. PET and PP films have superior optical clarity and, therefore, are applied for fish packaging over-wraps and as lidding materials. The polymers may also be blended with antifogging agents in order to reduce condensation on the lidding film.

Transparency:

• Fresh fish packaged under modified atmosphere conditions may drip. In order to reduce bacterial growth and provide a clean package interior, absorbent pads are enclosed. Pads made of cellulose are placed under the fish or when an EPS tray is used, are integrated as a layer.

Drip Absorber:

• Insulation is of particular importance in transport packaging of ice chilled fish.• Expanded polystyrene trays and boxes are generally used as retail and transport

packages respectively.Insulation:

Page 12: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 13

Vacuum packaging

is used for long-term storage of dry foods and the shelf-life extension of seafood

has good barrier properties towards oxygen and water and can be easily sealed.

Air is removed under vacuum and the package is sealed.

The products kept under a lower O2 atmosphere with less than 1% inhibiting the growth of aerobic spoilage

microorganisms, particularly Psuedomonas spp. and Aeromonas spp.,

Arashisar et al.,2004 reported that psychrotrophic and mesophilic bacteria counts were reduced in rainbow trout

packaged under vacuum packaging.

vacuum packaging could prevent oxidative rancidity and improve organoleptic quality in seafood.

vacuum packaging effectively extends the shelf-life of fishery products by maintaining their odor and flavor.

Page 13: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 14

Active packaging

is a technique used for extending the shelf-life of seafood or fresh foods by addition of active agents that absorb

or release a compound in the gas phase.

Compounds in packaging include CO2, O2, water vapor, or volatiles.

Active agents can be useful in a package, such as oxygen or carbon dioxide scavengers, moisture absorber and

oxygen or carbon dioxide emitter.

active packaging systems have also been studied, in which specific bioactive substances are combined with the

packaging material or within the package resulting in the retardation of the microbial growth and lipid oxidation .

It was reported that the use of carbon dioxide emitters in fish can control the G/P ratio and volume reduction

compared with traditional MAP.

The O2 scavengers were used for improving the effect of shelf-life extension of catfish (Mohan et al.,2008). It can

also be used to reduce O2 in high fat products to prevent chemical deterioration e.g.,oxidative rancidity and

aerobic microbial spoilage.

Page 14: Fresh fish packaging

Food Packaging I Fresh Fish Packaging I 16, Aug 2013-SS 15

Conclusion

Only the highest quality fish and seafood products should be used to benefit from the extended shelf-life advantages of

MAP. The extended shelf-life will depend on the species, fat content, initial microbial load, gas mixture, the ratio of G/P,

and most importantly temperature of storage.

Without proper control of storage temperatures, the benefits of MAP may be lost. Higher storage temperature will

inevitably lead to loss of dissolved CO2 in the product and consequently

loss of inhibitory effect; higher microbial and enzymatic activity; and uncertainties around the microbial safety of the

product