Pre-packed chilled fish: materials and equipment

Pre-packed chilled fish: materials and equipment

Year of publication 2014

Place of publication Rome, Italy ;

Product type Book (stand-alone)

Series title Torry Advisory Notes

Series number 0495-9140

Edition 1

Full item page

Synopsis (short abstract) Although packaging and packaging equipment is a rapidly changing sector, this Note is of interest because it signals the introduction of packaged, chilled, fish products into the changing marketing patterns of the retail food trade in the growth of supermarkets. Summarises the advantages of pre-packing and introduces packaging materials in some detail, and provides a guide to the properties of flexible films. Briefly mentions heat sealing and shrink wrapping equipment, pack design and printing , distribution of packs and retail display. Read in conjunction with Note 52. Within the food legislation, controls on packaging materials have been introduced to prevent any harmful substances migrating and becoming incorporated in the food.

Language English

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Chilling of Fish with Ice 1964

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Utilization and Processing of Live and Chilled Freshwater Fish 1976

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Project

India - A chilled seawater (CSW) system for fishing and carrier vessels engaged in the small pelagic species fishery of southwest India. A report prepared for the pelagic fishery investigation on the southwest coast - phase II - project. Field document 1
Pelagic Fishery Investigation on the South-West Coast, India, IND/75/038
1980

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Chilled seawater systems are a comparatively recent innovation. The Consultant was familiar with progress made on the Pacific coast of Canada where the development of systems for salmon and herring transport and storage has been intensive and CSW systems are now the most common method for short-term preservation of fish. Several attempts were made to introduce the handling of sardine and mackerel in shallow plastic boxes, which is the standard procedure in the Mediterranean sardine industry, and quality results were excellent. This method of handling did not, howeve~ prove practical for commercial use since the fishermen are used to handling in bulk and on deck. Moreover, refrigerated seawater systems were unfeasible not only as the capital cost was prohibitive for installation in the small vessels (30-45 ft), but also because they presented technical problems of maintenance and operation beyond the capabilities of the fishermen. Thus, it appeared that a chilled seawater system would i deally suit the present conditions of the growing purse seine industry of southwest India

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