Week: 11 Packaging of fresh fish Packaging materials Packaging methods Packaging solutions – innovating packaging solutions Atlantic Salmon Lobster Cod Mackerel Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

Fresh fish Great diversity Fishing ground Wild caught and farmed fish Herring Great diversity Fishing ground Wild caught and farmed fish Season Fat content Fish parts Atlantic Salmon Redfish Wolffish Blue Mussel Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

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 (salmon and trout) Mackerel Cod Trout Salmon Innovating packaging solutions for fresh fish - 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 product- initial quality Internal factors: Water activity (aw) pH Red-Ox potensial (Eh) Nutritive substances Storage conditions and environmental factors Oxygen Light Temperature Humidity Storage time Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

Fish and packaging methods Air/Open with ice Vacuum packaging Modified atmosphere packaging Superchilled packaging Innovating packaging solutions for fresh fish - 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 75/25/0 Salmon (S.salar 11 2 60/40/0 Shrimp, spotted (Pandalus platyceros) 14 7 100/0/0 Swordfish (Xiphias gladius) steaks 22 Sivertsvik, M., Jeksrud, W.K., Rosnes, T., International Journal of Food Science and Technology 2002, 37, 107±127 Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

Fish and packaging methods- Modified atmosphere packaging Gas composition Effect of CO2 Solubility of CO2 Gas/product ratio MAP: the enclosure of a food product in a package (material with gas barrier), in which the gaseous environment has been changed or modified Modified atmosphere packaging Gas composition N2, CO2, O2 Effect of CO2 CO2Dissolved in the product Antimicrobial effect – Gram-negative organisms with aerobic metabolisms Absorption and Solubility of CO2 Absorption increases with increased CO2 concentration Packaging conditions : g/p ratio, concentration of CO2, initial microbial content, type and content of fat, pH, water activity, temperature Gas/product ratio Optimal g/p ratio 3:1 Economically and environmentally unfriendly Innovating packaging solutions for fresh fish - 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 Wolffish Effect of CO2 CO2Dissolved in the product Antimicrobial effect – Gram-negative organisms with aerobic metabolisms Absorption and Solubility of CO2 Absorption increases with increased CO2 concentration Packaging conditions : g/p ratio, concentration of CO2, initial microbial content, type and content of fat, pH, water activity, temperature Gas/product ratio Optimal g/p ratio 3:1 Economically and environmentally unfriendly CO2-emitter Production of CO2 after sealing Proven effect Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

■ MAP 1:1 emitter MAP 2 :1 MAP 1:1 Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

Bacterial growth in Salmon - TVC MAP 3:1 ■ MAP 1:1 emitter Vacuum Salmon stored at 1°C with 60% CO2 / 40% N2 Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

Summary – Packaging materials and fresh fish Type of product - perishability Storage conditions Shelf life Selection of packaging materials and packaging method Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen