Modern packaging material used for fish and fishery products?

The modern packaging materials used for fish and fishery products include:

1. Modified Atmosphere Packaging (MAP): MAP is a technique where the natural air inside the packaging is replaced with a modified gas mixture, typically a combination of oxygen, carbon dioxide, and nitrogen. This helps to extend the shelf life of the fish by slowing down the growth of microorganisms and maintaining the quality of the product.

2. Vacuum Packaging: Vacuum packaging involves removing air from the packaging before sealing it, which creates an oxygen-reduced environment. This method is effective in preventing the growth of aerobic bacteria and helps to preserve the freshness and flavour of the fish.

3. Active Packaging: Active packaging incorporates materials or components that actively interact with the packaged fish or its environment to improve the quality and safety of the product. Examples include oxygen absorbers, moisture absorbers, and antimicrobial agents.

4. Smart Packaging: Smart packaging incorporates sensors or indicators that can monitor the quality and safety of the packaged fish. These indicators can provide information about the temperature, freshness, or presence of harmful gases or microorganisms, allowing for better quality control and consumer safety.

5. Biodegradable and Sustainable Materials: Increasing emphasis is being placed on using environmentally friendly and sustainable packaging materials. Biodegradable materials, such as plant-based films and compostable plastics, are becoming more common for fish and fishery products to reduce the environmental impact of packaging waste.

6. Edible Coatings and Films: Edible coatings and films are applied directly onto the fish or fishery products to provide a protective layer and extend their shelf life. These coatings can be made from natural substances like cellulose, starch, or chitosan, and can also incorporate antimicrobial or antioxidant agents.

The selection of packaging material for fish and fishery products depends on various factors such as the type of product, desired shelf life, distribution conditions, and consumer preferences.