Transcript Week: 11 Packaging of fresh fish     Fish Packaging materials Lobster Packaging methods Packaging solutions – innovating packaging solutions Atlantic Salmon Cod Mackerel ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen.

Week: 11
Packaging of fresh fish
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Fish
Packaging materials
Lobster
Packaging methods
Packaging solutions – innovating packaging solutions
Atlantic Salmon
Cod
Mackerel
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Fresh fish
Herring
 Great diversity
 Fishing ground
Atlantic Salmon
 Wild caught and farmed fish
 Season
 Fat content
 Fish parts
Wolffish
Blue Mussel
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Redfish
In general:
Chemical composition
• 66-84% water
Mackerel
15-24% protein
0,1-22% fat
1-3% carbohydrates
Cod
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
(salmon and trout)
Trout
Salmon
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Fresh fish –
Contamination and packaging methods
 Contamination depends on habitat, e.g. sea water, fresh
water, pelagic or at the bottom
 Perishability or stability of the food product:
 chemical, biological and physical nature of the productinitial quality
 Internal factors:
• Water activity (aw)
• pH
• Red-Ox potensial (Eh)
• Nutritive substances
 Storage conditions and environmental factors
– Oxygen
– Light
– Temperature
– Humidity
– Storage time
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Fish and packaging methods
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Air/Open with ice
Vacuum packaging
Modified atmosphere packaging
Superchilled packaging
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Comparison of MAP, air and vacuum packaging:
Shelf life (sensory evaluation)
MAP
Air
Vacuum
Storage temp
CO2/N2/O2
Cod (G. morhua) fillets
17
6
16
8
0/100/0
Catfish (filets)
13
6
6
8
75/25/0
Salmon (S.salar
17
11
17
2
60/40/0
Shrimp, spotted (Pandalus
platyceros)
14
7
0
100/0/0
Swordfish (Xiphias gladius)
steaks
22
6
2
100/0/0
Sivertsvik, M., Jeksrud, W.K., Rosnes, T., International Journal of Food Science and Technology 2002, 37, 107±127
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Fish and packaging methods-
Modified atmosphere packaging
 Modified atmosphere packaging
 Gas composition
MAP: the enclosure of a
food product in a package
 Effect of CO2
(material with gas
 Solubility of CO2
barrier), in which the
gaseous environment has
 Gas/product ratio
been changed or modified
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Innovative packaging
solutions- active packaging
 Modified atmosphere packaging
 Gas/product ratio
 Optimal g/p ratio 3:1
 Economically and environmentally unfriendly
 CO2-emitter
 Production of CO2 after sealing
 Reduction of g/p ratio
 Proven effect
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
Wolffish
CO2 in MAP packed Salmon
80
70
% CO2
60
50
40
30
20
10
0
0
5
10
15
Storage time (days)
■
MAP 1:1 emitter
ProPAk Asia 2008, Bangkok
MAP 2 :1
Marit Kvalvåg Pettersen
MAP 1:1
20
Bacterial growth in Salmon - TVC
Interaction Plot (data means) for TotGrowth
PacMeth
1
2
3
8
7
6
Mean
5
4
3
2
1
0
1
4
8
11
15
18
22
25
Days
MAP 3:1 StressLevel ■
MAP
Worksheet: KjemBioMBlc
= 0.MTW
Salmon stored at 1°C with 60% CO2 / 40% N2
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen
1:1 emitter
Vacuum
Summary –
Packaging materials and fresh fish
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Type of product - perishability
Storage conditions
Shelf life
Selection of packaging materials and packaging
method
ProPAk Asia 2008, Bangkok
Marit Kvalvåg Pettersen