Andhra Pradesh - Visakhapatnam

Packaging of fish with right material will extend shelf life, says scientist

VISAKHAPATNAM: Packing the fish by using the right material will ensure retention of quality and extend the shelf life, said a Senior Scientist of Central Institute of Fisheries Technology (CIFT) of Cochin C.N. Ravi Shankar said here on Monday.

Each packing material has a different purpose.

It must be of good grade and should not react with food and care must be taken not to use recycled material, as it would become toxic when it reacts with food packed in it.

“Good and quality packaging enhances consumer acceptance. It is a silent salesman”, Dr. Ravi Shankar said while speaking on “new trends in packaging of fish and fishery products” at a programme organised by the Forum of Fisheries Professionals (FOFP) at the CIFT here.

Modified Atmosphere Packaging was one of the innovative method in which carbon dioxide, nitrogen and oxygen were pumped into the package in the required proportions to ensure more shelf life for the fresh fish.

Dr. Ravi Shankar explained various other methods like vacuum packaging, active and intelligent packaging, retort pouch technology, moisture absorbing packages and aseptic packaging for different varieties of fish like dry fish, processed products, Surumi, fish sausages, battered and breaded products, ready-to-serve fish products, fish pickle, fish soup power, etc.

Polyester, polyethylene and polypropylene should be used depending on the product and need.

Thermoformed containers should be used for some products. Indigenous machines were also available from Rs. 20,000 to Rs. 80,000 he said.

The Forum of Fisheries Professionals felicitated new Director of CIFT B. Meena Kumari who was on a visit to the city.

Its president Imam Khasim presided. Executive member G. Rajeswari and others spoke.

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