School Lumbo NHS Teacher: Romylen C.

Bana
Learning Area TLE- Food Fish Processing Quarter 3 rd (Third)
Grade Level 8 Teaching Date & Time March 15, 2023
Section & No. Of Student Serenity 8:50-9:50
Service 3:00- 4:00

I. OBJECTIVES :
At the end of the lesson, the students will be able to:
a. Design packaging materials for fish products
b. Label packaged fish products according to quality control standards.
c. Value the importance of Fish Processing Activities
II. SUBJECT MATTER:

Area of Specification: Food (Fish) Processing

Topic: Perform Outer Packaging
Sub Topic: Different Packaging Materials for Fish Product
Teaching Strategies
TEACHERS ACTIVITY STUDENTS ACTIVITY
A. Preliminaries
a. Greetings
b. Opening prayer
c. Checking of the attendance

B .Lesson Proper
I. Review of the previous lesson
Our previous lesson that we discussed
yesterday is all about the Interpret a layout
Who can still remember our plan
previous topic?
Has a Processing Area
What is the ideal layout processing
room ? 1. Toilet
2. Board
Motivation 3. Lecture Area
Puzzle Picture

Polypropylene(PP)-
 Laminated packaging

Vacuum skin packaging

Very good class!…

So, what are the possible topic for today

class?
The possible topic for today is all about the
Presentation of the Lesson Different Packaging Materials for Fish
Products:
The teacher will discuss the following:

Packaging of fish and other products is

defined as wrapping or enclosure of fish and
other products in attractive and colorful
materials for the aim of protection and
preservation of products moreover on to offer
eye appeal to the consumers/buyers.

Packaging protects the products from any sort

of loss , damage, deterioration, or spoilage
and contamination during handling and Select the student to read..
distribution.

Attractive package gives good eye appeal to

the patron .Good packaging promotes good
market of the product; thus suitability and
profitability of the product occur. Packaging
extends shelf life to fishery products
 Different Packaging Materials for Fish
Products:

1.Hard Plastic

Hard plastic don’t seem to be flexible or

elastic which are used for retail packaging in
reproducing basket or any article that the
fishery products are going to placed.

 Polystyrene – This is often transparent

and has low obstruction to water vapor
and gases. When treated with other
materials like synthetic rubber, this will be
easily shaped and molded with pressure.
 Expanded polystyrene- This is often
treated with polystyrene pellets wherein
the pellets are heated in steam to expand Select the student to read…
the fabric as to provide a cellular shaped.
This is often used for tray molding.

 Polyvinyl Chloride (PVC)- There are two

forms of PVC, namely, plasticized and
rigid. Plasticized PVC are soft plastics
and utilized in the making of films. Rigid
PVC is difficult and used in the production
of trays due to its water
proof and barriers properties.

2. Films
Films are web materials with thickness of
0.25mm. Materials over 0.25 mm thickness
are called sheet. In choosing films or
packaging , the precise properties like
lastingness, puncture resistance, flex/crack
resistance, water vapor and gas barrier, clarity
and gloss and warmth seal ability(Hermes,
1998)

 Basic Films.
Below are the different kinds of basic films

1. Polyethylene (PE)- is additionally called as

polyethylene and used commonly due to its
low cost, relative strength and flexibility even
at low temperature .PE is heat sealable but
cannot be utilized within the manufacture of
boil-in-bag pouches.

2. Polypropylene(PP)- PP has better

protective properties because its resistant to
extreme temperature. Hence, it has poor
qualities in low temperature and becomes
brittle.

3. Polyamide (PA)- This is often commonly

called as nylon PA which is, hard, grease-
resistant, less preamble to gases, and has
moisture permeability. It additionally
possesses good stretch properties and often
stable over a wide range of temperatures,
hence it can be used in boil-in-bag pouches.

4. Polyester (PET)- Its excellent gloss, low

gas
Permeability, low moisture transmission, high
lastingness, and might be used in a very wide
range of temperature up to 300’C. It is
oftentimes laminated with polyethylene
because to its poor heat-sealing properties.

5. Polyvinyl Chloride (PVC)- This is hard and

glossy, but grease resistant and brittle at all
temperatures. Its film can be made into
shrinkable forms with low temperature stability
by using special treatment methods.

6. Polyvinylidene Chloride(PVDC)- This is

often commercially referred to as saran or all
Cryovacs. This can be one in all the most
protective films because it is shrinkable and
capable of withdrawing low freezing
temperature.

7. Ethylene-vinyl acetate(EVA)- Its good

impact strength, good permeability and high
cling attributes. The material often used in the
lamination of frozen products.(Hermes, 1998).

 Laminates are fabricated from two or

more basic films held together adhesives.
in (1) boil-in-bag, and (2) retort pouch pack.

1. Boil -in-Bag. The appropriate material

during this variety of container modified
polyethylene with polyester or nylon
lamination. This can be commonly used
for light cooking fishery products.
2. Retort pouch Pack- This can be
laminates of polyesters/aluminum film
and polyolefin like polyethylene. The
layers are bonded along with glue of high
performance. Its use is preferable due to
less heat damage of texture and nutrient.

 Plastic Box Packaging Containers

Plastic is employed is characterize a wide

range of materials like polyethylene and
polypropylene. High density polypropylene are
widely used in the manufacture of modern day
containers(Subasinghe, 1993). Plastic box
packaging containers are classified into

(1) polyethylene, (2) polypropylene, (3)

polystyrene or Styrofoam.

1. Polyethylene- This can be classified into

low density (0.910g/cm to 0.925g/cm) and
high density. High polyethylene is divide into
two types namely, Type III with density of
0.941g/cm of 0.960g/cm and above(Wheaton
and Lawson, 1998)

By and large, polyethylene has excellent

toughness being resistant to chemicals, oil,
and grease, inert to food, and has extremely
low water vapor transmission properties
(Hermes, 1998).

Moreover, high density polythylene containers

are effective in the hilling of fish. These
container resist extreme heat and cold
because they can retain coldness inside.

2. Polypropylene- This has high resistance to

grease and most chemicals, provides a good
barrier to water vapor, and can withtand high
temperature due to high softening point, but
low density around 0.9202g/cm and superior
process ability(Murray and Gibson, 1971).

Likewise, polypropylene is lighter stronger and

more rigid than polyethylene.

3. Polystyrene or/ Styrofoam- Polystyrene are

penetrable to water vapor,oxygen and carbon
dioxide and has low water absorption around
0.04% to 0.05%.

Normally, polystyrene has density of 1.0g/cm

to 1.1g/cm. Chemically it I resistance to weak
acid like pH 6.0 to pH 6.5, bases, and
vegetables oils.

Locally, polystyrene boxes are popular for

transporting of fish from the wharf to the
market or processing plant. But they are

difficult to clean because of the trapped

container water in the ridges and are not
durable especially if pores are damaged.

However, modified polystyrene fish container

using molded plastic around showed10-15%
better insulating properties than ordinary
polystyrene box (Villadsen, Milla and Flores,
1986).

 Vacuum Packaging- may be defined as

taking off oxygen from the container
during sealing in order to preserve the
products.

Packaging materials like polyamide/polythene

lamintes are suitable for vacuum packaging
for they are resistant to pinhole
formation( Hermes, 1998).

 The Advantages of vacuum-packed

products are as follows:

1. Vacuum packed products have

longer shelf life than ordinary packed
 products due to non occurrence of
oxidation.

2. They have better keeping quality

especially on dried fish wherein no
rancidity occurs.

3. They demand high price in the

market.

 The Disadvantages of vacuum packed

products are the following:

1. Vacuum packed products are not

applicable to fish roe and mussel
meat.

2. The label of the vacuum packed

products are not readable due to
deformity of the surface of the pack.

3. Vacuum packed products should

be refrigerated below 3 C or 37.4 F to
prevent

production of toxin by clostridium botulinum.

 Vacuum Skin Packaging- is an extension

vacuum packaging which can be applied
to both film to film and film-to-tray sealing
(Hermes, 1998). The wrapper is heated
and draped over the product. Hence ,
giving extra”skin”.

II. Recapitulation
What are the different types of packaging for
fish product?
Okay class!..

Good job class!..

Enumerate the different materials packaging

for fish products atleats 3 or 5? Moreover, the packaging of fish products
should ensure attractive presentation among
 other food products without contaminating
them. Basic packaging materials
include paper, cartons, sheets of metal, metal
Do you have any question, clarification foils and many kinds of plastics.
regarding to our topic today?

III. Activity 1. Polypropylene(PP)-

2. Polyethylene
Arrange the scramble words.
3. Polystyrene
1. EDIMAYLOP
2. ENEYTSYLOP
3. ENELYHTEYLOP
4. RETSEYLOP
5. SMLIF

Evaluation

1. Polymamide
2. Polystyrene
3. Polyethylene
4. Polyester
IV. Generalization 5. Films

.
V. Assignment

Good bye class see you tomorrow!..

Prepared by:
ROMYLEN C. BANA
Student Teacher

Checked by:

ANNA LOU A. ZABALLERO

Cooperating Teacher
 Noted by:

ALJON Y. SUMOD-ONG MAHE

Program Head BTLED/ST COORDINATOR

Remarks:
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