FMT2211 Post-harvest Technology

and Processing Fisheries Products (2+1)

Lecture 11: Packaging and labelling
Learning outcomes

Students should be able to:

Explain the importance of packaging and distinguish the various types

of packaging methods
Introduction

• Packaging materials development has been rapid and encompassed a

change in their primary function of containment towards a wide range of
properties.

• Traditional packaging: barrier towards gases, water and flavours. Offer

convenience to consumers when purchasing the products.

• Packaging surface acts as communication means with consumers

• Different material also serve as a means for preservation.

Introduction

• Packaging development: microwaveable packaging, easy-to-open

packaging, re-closable packaging.

• Marketing means to attract customers (design, shapes and colours)

Modified atmosphere packaging (MAP)

• Principles: fishery products are perishable due to physico-chemical,

autolytical and microbiological processes.

• MAP: enclosure of food in a package in which the atmosphere (% CO2,

CO, O2, N2) inside the package is modified to discourage the microbial
growth on the food product.

• TWO techniques in fishery: Vacuum or modified gas composition.

1. Vacuum packaging

• Removing gas from inside the packaging before it is sealed to reduce oxygen
concentration.

• Aerobic growth and accompanying aerobic metabolism of microorganisms

are inhibited.

• Thus longer shelf life of product.

• Suitable for freshwater product but not marine (enhance trimethylamine

formation)
• Generally used for packaging preserved (smoked) and frozen fish
products.

• Advantages:

i. product volume are minimized, good for storage and logistics

ii. Potential gas leak in packaging is easily detectable by visual

inspection.
2. Modified gas composition: Carbon dioxide

• Most important gas used in MAP fish

• The dissolution of CO2 leads to a certain equilibrium of dissolved CO2

concentration in the aqueous phase.
• Growth of spoilage microorganisms inhibited by concentration of
dissolved CO2

• Carbonic acid (dissolved CO2) leads to pH drop in MAP fish

• CO2 can penetrate the bacterial membrane and changing membrane

function of nutrient uptake and absorption.
2. Modified gas composition: Oxygen

• Oxygen concentration in MAP food products should be kept as low as possible to

inhibit aerobic spoilage bacteria growth.

• O2 promotes food oxidation and rancidity (unpleasant odour or flavour)

• However, O2 can be use for improving properties: Live seafood

Benefits of O2
• Enhance survival during transportation

• Enhance sensorial quality (colour and odour)

2. Modified gas composition: Carbon
monoxide
• Low levels can be included in MAP of red fish meat

• Give stable bright red colour due to strong binding of CO to myoglobin and the
formation of carboxymyoglobin.
• Not allowed in EU countries

• Risk of histamine formation (causes allergic)

• Can be used for smoking fish.

• Can be used for avoid discolouration of fish gills

Importance of MAP

• Industrial application of MAP increases shelf life for packaged food up

to 52%

• Longer shelf life extends market reached

• Products are fresh, minimal processed food, ready-to-cook, time

saving, safe, healthy, nutritious

• Cost money but consumers are more willing to pay for convenience
Fish spoilage causative organisms

• Shewanella putrefaciens and Pseudomonas spp are considered main

specific spoilage organisms for marine fish regardless the origin.
Spoilage mechanism

• Metabolism of microbiota on fish causes a reduction in fish quality

(change in odour and flavour)

• Aerobic organisms will grow using carbohydrates and lactate and

produce CO2 and H2O.

• Oxygen level reduce on fish surface thus promote anaerobic bacteria

(promotes unpleasant fishy odour)
Application of MAP

• Fish: 40-60% CO2 and 10-50% O2 supplemented with N2. (60/30/10)

• Crustacean: 40/30/30 or 45/5/50 depending on species

• Molluscs: normal air, 0/0/100, 0/90/10

• Smoked fish: vacuum condition

Packaging materials and future development

• Materials with good gas and water barrier in combination with good
sealing characteristics.

• Multilayer packaging materials consisting of different polymer

structures.
• Active and intelligent packaging:
• temperature indicators changing colour depending on time – temperature
conditions
• Leak indicators that changes colour on absence or presence of certain gas

• Quality indicators to monitor specific volatile components in the package

New trends?

• Packaging sustainable ?

• Biodegradeable packaging?

• Less plastic ?