Fresh fresh water product packaging method (on)

Live fresh water products require consumers to reach consumers in a short period of time to ensure the freshness of aquatic products. Therefore, live fresh water products do not require special packaging methods or microbial control. However, the packaging of live fresh water products must reach a certain level in order to meet the market's needs.
Fresh Fresh Water Product Packaging Principle Fresh fresh water products should be packaged to prevent moisture evaporation and secondary bacterial contamination in the packaging process in order to maintain its freshness and freshness, and to minimize the oxidative deterioration of fats in aquatic products. Drops of product and prevention of odor pollution.
Prevent evaporation of fresh water During the packaging process, if fresh water is dried and dehydrated excessively, it will cause changes in the structure, color, and umami of the product itself, affecting its freshness. The cause of excessive evaporation of water is directly related to the poor storage conditions of the packaging and the high water vapor transmission rate of the packaging material.
Preventing secondary contamination of bacteria Although the meat of healthy aquatic products is microbiologically sterile, there are a large number of bacteria in the surface mucus and digestive tract of aquatic products. When aquatic products are slaughtered, these bacteria quickly invade all the components of their tissues. Fresh live aquatic products sold in the market do not inhibit the growth of bacteria attached to foods, but they can prevent the secondary pollution of bacteria in circulation. In the process of packaging and selling live fresh water products, low temperature should be used. The pre-cooling method is followed by a low temperature of 3°C to 5°C, and the freshness of the food can be maintained at the time of sale.
To prevent the oxidation of product fats at room temperature, due to the presence of oxygen, the rancidity of oil components in aquatic products is accelerated. The use of good oxygen-barrier packaging materials combined with refrigeration technology will greatly reduce the acceleration of rancidity of grease components.
Contamination of odor-preventing aquatic products is stored in air-permeable packaging containers. Even in low-temperature environments, a strong odor is emitted after only a few hours. This is the result of the loss of umami taste of the product. The outside smell is also transmitted through the packaging. Can contaminate the product. Therefore, the packaging should use materials with low air permeability and good gas barrier properties to solve the problem of internal and external gas contamination.
To prevent the drip of products in the packaging of aquatic products, it will inevitably appear to drip after cutting the product. If there is drip in the packaging, it will affect the image of packaging. If the absorbent pad is placed in the package, it can absorb the dripping juice and reduce the pollution in the package.
The basic requirements for the packaging of live fresh water products Fresh fresh aquatic products should fully consider the problems that live fresh fish production will cause in the storage and distribution process, such as odor pollution, drip, and oxidation of the product. Therefore, corresponding requirements are placed on its packaging both technically and on materials.
First, packaging materials must not have any contamination of the product, even if it is odor pollution.
Second, packaging materials should have good airtightness and air permeability, which can effectively prevent the internal and external pollution of gases and prevent rancidity caused by oxidation of products.
Third, the packaging material should have good water vapor and volatile material barrier properties, which can prevent moisture evaporation under low-temperature refrigeration conditions.
Fourth, the packaging technology should be easy to adopt heat sealing process.
Fifth, the product packaging design should beautify the image of the product, attractive, and promote the purpose of sales.
Sixth, the selection of packaging materials and the structural design of packaging should be applied to the requirements of packaging technology in order to optimize the packaging performance and reduce the cost of packaging.
Packaging materials for fresh and live aquatic products For the packaging of live fresh water products, different packaging materials can be used according to their different technical requirements. Most of the fresh fish and shellfish foods usually bought in supermarkets are packed in trays and stretch-wrapped with vinyl chloride plastic, polyethylene, polystyrene, and polybutadiene; high-grade shrimp and dried shellfish The food is placed in a foam PS container and sealed with a polymer/EVA film; fresh fish such as sardines and sardines are placed in trays and wrapped with vinyl chloride stretch-stretch film. The following introduces mainly several commonly used packaging materials.
Cellophane cellophane is one of the most transparent advanced packaging papers, also known as fiber membranes. It is made of recycled fibers. The main characteristic is that the texture is very tight, which can isolate the contamination of the food caused by the outside air. The bacteria can not penetrate and can isolate the contamination of the external bacteria. At the low temperature, it still has enough strength, transparent and beautiful, and packaging. Process operation performance, low cost and so on. In general, it is coated to improve the moisture resistance of cellophane. (To be continued)