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PACKAGING OF FISH PRODUCTS

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INTRODUCTION

 Fish are highly nutritious at the same time sensitive, perishable.

 Packaging maintains quality, offers protection, and facilitates movement of goods and handling.

 Packaging provides information on

 Product identity & origin

 How to use & store

 Nutritional information.

 Good packaging should keep your specific food product safe and catch the customer’s eye.
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ROLE OF PACKAGING

 Protect the products - physical, chemical & biological agents, adulteration, tempering, contamination, damage.

 Help for easy distribution and handling during display.

 Serve as a communicator & provide information about product.

 Add value to the product with high quality and attractive packaging.

 Help to minimize the cost of product.

 Help to extend shelf-life of product.

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FISH

 Fresh fish - Fish or fishery products that have received no preserving treatment other than chilling (FAO,

2009).

 Types fish packaging – 4 common types

1. Bulk packaging

2. Wholesale packaging

3. Retail packaging

4. Air freight packaging

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BULK PACKAGING MATERIAL SHOULD BE

 Suitable size to handle any type of fish comfortably

 Easy to manage, carry and clean

 Designed with proper insulation to maintain temperature

 Designed to allow draining out of melted water

 Protect the fish from crushing, spoilage, environmental pollution and pilferage

 Easy to store and effective for transporting chilled fish

 Available at a reasonable cost.

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BULK PACKAGING

 Recent years, wooden and woven bamboo baskets are replaced by plastic boxes.

 Plastic boxes - more hygienic, lighter and stronger.

 Material used for plastic

Low density polyethylene (LDPE)

High density polyethylene (HDPE)

Polypropylene (PP)

 Life span of material – 5 years

 Aluminum steel and fibreglass also used for insulated containers.

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BULK PACKAGING – FRESH FISH

 Local transport - Insulated corrugated plastic container – last for 5 trips, light weight & easy to handle.

 Cycle hawkers – U shaped box (100kg capacity) made of HDPE.

 Boats & processing Centre's - Insulated galvanized iron box (40kg) – not become popular due to high tare weight.

 For rail and road – Wooden box (20-120kg) – generally used in western India – looses its insulation property once its

get wet.

 For long distance – Fiberboard container – keep the fish fresh for 60h covering 1700 km – used for freshwater fishes
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WHOLESALE PACKAGING & RETAIL PACKAGING – FROZEN FISH

 Frozen product - Fish that have been subjected to freezing in a manner to preserve
the inherent quality of the fish by reducing the average temperature to -18°C or lower
and which are then kept at a temperature of -18°C or lower.

 Frozen shrimp which includes shrimps, means the product frozen raw or partially or
fully cooked, peeled or unpeeled.

 Domestic / Export - transported in refrigerated fright container/ Reefer container (-18

°C).

 Retail pack required for house hold purpose whereas wholesale packaging used for
restaurants, repacking and catering services.
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WHOLESALE PACKAGING & RETAIL PACKAGING – FROZEN FISH
AND FISHERY PRODUCTS

FROZEN FISH packaging material should be

 Protect the products from moisture and aroma loss

 Oxidation and rancidity

 Should not become brittle and torn

 Low water vapor permeability

 Low oxygen permeability rates

 Able to withstand sub-zero temperatures

 Retain the odor inside the package

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FROZEN FISH/SHRIMP PACKAGING MATERIAL

 Most common packaging material –

Packaging of frozen products
i. Polystyrene trays over-wrapped with
 Primary packaging polyethylene/ polypropylene film

 Secondary packaging ii. Polyethylene bag

 Tertiary packaging iii. Plastic bag inside carton box

iv. Waxed paper box

v. interlocking, printed, polycoated and

corrugated fibreboard carton
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FROZEN FISH/SURIMI/SHRIMP - BLOCK – PRIMARY PACKAGING

 low-density polyethylene (LDPE) is generally used to line the primary carton.

 Some exporters use a LDPE pouch/ bag instead of a wrapper.

 100 gauge LDPE used for wrap; 200 gauge used for bag.

 Instead of LDPE film, High Molecular High Density Polyethylene (HM-HDPE) film (

60 & 120 gauge) is also used – cost effective but not transparent.
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FROZEN FISH/SHRIMP/CUTTLE FISH – INDIVIDUAL QUICK FROZEN
(IQF) – PRIMARY PACKAGING

 A plastic unit pouch or wrapper is used as a primary pack

 Pouches vary in capacities ranging from 200 grams to 10 kgs.

 Materials used for the construction of the unit pouches

 Monolayered LDPE or LLDPE (Linear low density polyethylene) film

 Co-extruded LLDPE - LDPE, two-layered film

 Co-extruded LLDPE - B - polyamide - B - LLDPE

 Five layered film

 Polyester / LDPE laminate

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FROZEN FISH/SHRIMP – INDIVIDUAL QUICK FROZEN (IQF) – PRIMARY
PACKAGING

 Plastic Trays: Some of the processors use plastic trays of Expanded

Polystyrene (EPS) or Polyethylene Terephthalate (PET).

 Specially for head-on shrimps, lobsters, butterfly shrimps.

 The trays are either placed in a plastic pouch, which is heat-sealed, or in

printed paperboard cartons with see-through windows.

 For butterfly shrimps, after the product is placed on the EPS tray and

frozen, they are skin packed with a high barrier plastic film.
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PRIMARY PACKAGING – MODIFIED ATMOSPHERE PACKAGING (MAP)-
FRESH FISH

 Product shelf-life can be extended by modified atmosphere packaging (MAP)

 It depend on the species, fat content, initial bacterial load, gas mixture, type of packaging material
and, especially important, the temperature of storage.

 MAP should be strictly controlled by:

Monitoring the gas–product ratio

Types and ratio of gas mixtures used

Type of film used

Type and integrity of the seal

Temperature control of product during storage

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IS : 10146 - 9845 SPECIFICATION FOR POLYETHYLENE –
PRIMARY PACKAGING (FSSAI REQUIREMENT)

Specification for primary conduct with food material

Water vapour transmission rate 18 gm/sqm / 90 ± 2% RH /24 h / 37 °C

Tensile strength Not less than 120kg/cm2 in the machine

direction

Elongation at break 100% in machine direction

350% in cross direction

Overall migration residue 60 mg/l or 10 mg/dm2

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SECONDARY PACKAGING – FROZEN PRODUCTS

 Cartons can be a primary packages or secondary packages.

 Kraft boards - Frequently used for packaging frozen foods - usually made from fully

bleached materials - strong good appearance & suitable for direct contact with food.

 Folding box boards - One fully bleached side which is suitable for direct contact with food.

 Recycled fibre boards - These are usually used for secondary and tertiary packaging.
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SECONDARY / TERTIARY PACKAGING - CARTONS

 4 types of cartons used for seafood products

 Top opening type – filling is done from the top – mainly for filling
larger pieces of fish and cephalopods.

 End opening type – product is smaller and free flowing (e.g. fish
curry or fish soup.

 End loading – product are loaded from one end into a horizontal
glued carton. End flaps are heat sealed or closed by tucks in flap.

 Tray type – Polypropylene trays - heat sealed –used for frozen

precooked products.
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AIR FREIGHT PACKAGING

 Packing and packaging for the export market is similar to the process for domestic sales.

 Export market shipment packing and packaging requirements will vary according to the type of
product, type of market and method of shipment.

 Packing materials used on airlines must withstand leakage, vibration, shock, stacking and changes
in temperature and atmospheric pressure.

 Insulating materials can help to maintain temperature.

 If the product tends to leak liquids, it should be packed with an absorbent pad in polybags.

 Absorbent pads help to remove liquid drip which can be a medium for bacterial growth.
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AIR FREIGHT PACKAGING

 Outer packaging materials should be multi-walled, wax impregnated fiber board/cardboard boxes with fan folded
corners.

 Boxed product should be banded at least twice for added strength. The best quality boxes have reinforced
corners.

 Heavy corrugated or solid fiberboard cartons or sturdy expanded polystyrene boxes lined with polybags

 Boxes that are wax saturated, wax coated or treated with some other water resistant process are desirable.

 The combination of a corrugated box and a molded foam box is a commonly used seafood packing system.

 Both expanded polystyrene and fiberboard have a high rate of breathability and allow for a certain amount of air
exchange
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SPECIFICATION DUPLEX CARTONS – SECONDARY PACKAGING

Material Duplex board

Style of carton One piece staple

Grammage 300 g/m2 ( minimum)

Bursting strength 4 kg/cm2

Wax coating Inner & outer side

10g/m2 on each side (minimum)

Polyethylene coating 20gsm on each side

Ring stiffness 270 N

Printing details Brand name, product type, net content, size grade,
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MASTER CARTON (CORRUGATED FIBREBOARD) - TERTIARY PACKAGING

Style of box Constructed from one piece of board

No of plies 3 or 5 ply corrugated paper board
Type of flute Vertical
Bursting strength 14 kg/cm2 min
Puncture resistance 160 oz in/ tear in
Cobb value (30 min) 120g/m2 max
Compression strength (kg) 350 (minimum)
Manufactures joint Staples on the outside. Overlap not less than 3 that 6 cm apart and not further than
2.5 cm from beginning and end of joint
Type of glue Water resistant, preferable starch based or any other neutral adhesive
Wax coating Inside and outside of 20 g/m2 (min) on each side
Printing details Product details, country & packer/exporter details
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PACKAGING OF BATTERED AND BREADED PRODUCTS

 These form an important class of value added products in convenient form.

 Major issues are desiccation, dis-colouration and development of rancidity.

 Plastic films alone are not suitable - they provide little mechanical protection to the products and as a result, the
products get damaged or broken during handling and transportation.

 Thermoformed containers are commonly used for this purpose.

 Materials used for thermoformed trays are

 Poly Vinyl Chloride (PVC)

 High Impact Polystyrene (HIPS)

 High Density Polyethylene (HDPE)

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FISH SAUSAGE

 Fish sausage is a product identical to the popular pork sausage. Surimi is the base
material, which is homogenized after mixing with several other ingredients.

 Homogenized mass is stuffed in synthetic casings like Ryphan (Rubber

hydrochloride) or Kurehalon (Vinylidene chloride).

 Surface of the sausage is wrapped in cellophane laminated with polythene.

 Conventionally fish sausages are packed in sheep or goat intestine, which is edible.

 Duplex cartons lined with a plastic film are ideal for short-term storage

 Frozen storage, packaging suggested for block frozen shrimp are suitable.
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PACKAGING OF THERMAL PROCESSED FISH PRODUCTS

 It should be hermetically sealable, thermally conductive and inexpensive.

 Sulphur resistant lacquered cans are generally used for fish products.

 Common materials used for manufacturing containers for fish products the
world over are tinplate, aluminum and tin free steel (TFS).

 Retortable/flexible laminated pouches are also used

 The material should be superior barrier properties for a long shelf life, seal
integrity, toughness and puncture resistance and must also withstand the
rigors of thermal processing.
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PACKAGING OF DRIED/SMOKED FISHERY PRODUCTS

 Packaging material – inert and should not allow any moisture and gas to enter the product.

 Dried fish normally are having sharp edges and spines.

 They will puncture the packaging material and the moisture will enter the package.

 So, the packaging material should be strong enough to withstand normal puncture.

 High density polythene woven gusseted bags laminated with 100 gauge low density
polythene are found quite suitable for bulk packaging of dried fish.

 Consumer packs of dry fish are low density polythene or polypropylene.

 Polyester polythene laminated pouches.

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ACCELERATED FREEZE DRIED (AFD) PRODUCTS

 AFD or lyophilized product - removes moisture from raw, frozen product through a vacuum
system.
 Products are very fragile
 It can easily undergo chemical reactions with air leading to oxidation, deterioration of colour,
absorption of water etc.
 Generally packed under an inert gas to exclude air and oxygen.
 Main requirements in the packaging employed are low oxygen and water vapour transmission to
protect the product from rancidity and absorption of moisture
 Sufficient mechanical strength to protect from shock.
 Paper/aluminium foil/polythene laminates or metalised polyester/polythene laminated pouches
and in some cases metal cans are recommended for these freeze dried products.
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FISH PICKLE

 Fish Pickle - Fish Pickle means an oily, semi-solid product with spices and acidic taste
obtained from maturation of partially fried fish with vinegar.
 Low cost fish, clam meat, oyster meats etc. are used
 Conventionally, glass bottles are used as containers, which offer properties like inertness,
non-toxicity, durability, non-permeability to gases, moisture etc.
 Disadvantage - They are heavy, prone to break, voluminous and expensive.
 New flexible packaging materials
Plain polyester laminated with LDPE-HDPE co-extruded film or Nylon/Surlyn.
These are inert to the product, can be attractively fabricated as stand up packs and
printed on reverse side of the polyester film.
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FISH SOUP POWDER, FISH PROTEIN / HYDROLYSATE
POWDERS/SEASONINGS

 FISH POWDER – contains partially hydrolysed protein,

carbohydrates, fat and several seasoning compounds including

salt - highly hygroscopic in nature.

 Packaging material - 12 micron plain polyester laminated with

LDPEHDPE co-extruded film or 90-100 micron

LD/BA/Nylon/BA/Primacore.
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EXTRUDED PRODUCTS

 Extruded product - Ready to eat snacks prepared by the extrusion process.

 Product - hygroscopic nature - may lead to loss of crispness of the product.

 Moisture also accelerates other biochemical changes such as oxidative rancidity.

 Oxygen inside the package is replaced by an inert gas like nitrogen.

 Packaging requirement -

Low water vapor and gas permeability

Physically strong enough to withstand the processes of vacuuming/gas flushing.

 Metalized Polyester-Polyethylene laminated pouches are used for the packaging of

extruded snacks.
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GLUCOSAMINE HYDROCHLORIDE

 D-Glucosamine hydrochloride is used to cure rheumatic arthritis, and is also

used as an additive in the food & cosmetic industry.

 It is stored in a cool and dry well-closed container, the temperature should

be lower than 25°C & relative humidity should not exceed 50%.

 Packaging - polybottle, namely PP or HDPE of 1kg, 500g and 20 g, 1kg

metallised bag, 25kg in drums for commercial use and smaller quantities are

packed in auto sample vials.

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CHITIN AND CHITOSAN

 Chitin and chitosan are derived from prawn shell waste.

 It should be protected against moisture gain as well as microbial and insect attacks.

 Bulk packaging of chitosan is done in HDPE woven gusseted bag laminated with 100
gauge LDPE liner.

 Chitosan is also marketed in capsule forms for consumption.

 Capsules made of gelatin are used for filling chitosan.

 Since chitosan is in the powdered form or flakes they are filled into the capsules.

 A particular numbers of capsules are then placed in HDPE containers.

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FISH MEAL

 Fish meal is a source of high quality protein (60%) and is also a

rich in omega-3 essential fatty acids EPA and DHA due to the high
fat content.

 Packaging should be impermeable to moisture, oxygen and other

insets and pests.

 Generally packed in HDPE sacks for bulk transportation.

 It also packed in jute bags, multiwall paper bag which are lined
with polythene and in HDPE woven bags with liner.
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FISH SILAGE

 Fish silage – liquid product – prepared by acid hydrolysis.

 Fish silage is generally stored in huge drums or polycontainers.

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FISH OIL

 Fish oils - highly unsaturated fatty acids.

 Easily susceptible to oxidation when exposed to air.

 Packaging material - high barrier properties which are moisture proof, oil resistant and
impermeable to oxygen.

 Larger quantities of fish oil are mainly packed in LLDE/Nylon films or in glass bottles.

 Bulk transportation food grade flexi tanks made of 4 layered polyethylene and tubular
Polypropylene (PP).

 Advantages of using flexitanks are that they can carry 50% more than bottles and
therefore will save on storage space, packaging and transportation cost.
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Common packaging practices

adopted in India for exports of
selected fish and marine products
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FOOD SAFETY AND STANDARDS (PACKAGING AND
LABELLING) REGULATIONS, 2011

(i) IS : 10146 (Specification for Polyethylene in contact with foodstuffs)

(ii) IS : 10142 (Specification for Styrene Polymers in contact with foodstuffs)
(iii) IS : 10151 (Specification for Polyvinyl Chloride (PVC), in contact with foodstuffs)
(iv) IS : 10910 (Specification for Polypropylene in contact with foodstuffs)
(v) IS : 11434 (Specification for Ionomer Resins in contact with foodstuffs)
(vi) IS: 11704 Specification for Ethylene Acrylic Acid (EAA) copolymer
(vii) IS: 12252 - Specification for Poly alkylene terephathalates (PET)
(viii) IS: 12247 - Specification for Nylon 6 Polymer
(ix) IS: 13601 - Ethylene Vinyl Acetate (EVA)
(x) IS: 13576 - Ethylene Metha Acrylic Acid (EMAA)
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LABELLING - FOOD SAFETY AND STANDARDS
(PACKAGING AND LABELLING) REGULATIONS, 2011

Labelling should provide the information of

Size of logo
 Name of food
Area of principal display panel Minimum size of
 List of Ingredients diameters in mm
Upto 100 cm2 3
 Nutritional information Above 100 cm2 upto 500 cm2 4
Above 500 cm2 upto 2500 cm2 6
 Declaration regarding Non veg Above 2500 cm2 8

 Declaration regarding Food Additives

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LABELLING - FOOD SAFETY AND STANDARDS (PACKAGING AND
LABELLING) REGULATIONS, 2011

Labelling should provide the information of

 Name and complete address of the manufacturer

 Net quantity

 Lot/Code/Batch identification

 Best Before and Use By Date

 Country of origin for imported food

 Instructions for use

 For More details Contact:
National Institute of Food Technology and Entrepreneurship
and Management
Ministry of Food Processing Industries
Plot No. 97, Sector-56, HSIIDC, Industrial Estate, Kundli,
Sonipat, Haryana-131028

Website: http:www.niftem.ac.in

Email: [email protected]
Call: 0130-2281089