1. 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

2. 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

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 (salmon and trout)
Mackerel
Cod
Trout
Salmon
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

4. 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

5. Fish and packaging methods
Air/Open with ice
Vacuum packaging
Modified atmosphere packaging
Superchilled packaging
Innovating packaging solutions for fresh fish - Marit Kvalvåg Pettersen

6. 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

7. 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

8. 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

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

10. 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

11. 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