Quality requirements and technical progress of the

Quality assurance requirements and technical progress of fresh aquatic products packaging

fresh aquatic products are required to reach consumers in a short time to ensure the freshness of aquatic products. Therefore, fresh aquatic products do not need to adopt special packaging methods or microbial control. During the packaging process of fresh aquatic products, in order to maintain their freshness and freshness, packaging should be used to prevent the evaporation of water and secondary pollution of bacteria, minimize the oxidative deterioration of aquatic products fat, prevent product dripping and prevent odor pollution. During the packaging process of fresh aquatic products, if they are too dry and dehydrated, it will lead to changes in the structure, color and taste of the products, affecting their freshness. The cause of excessive evaporation of water is directly related to the poor storage conditions of packaging and the high water vapor transmission rate of packaging materials

although the meat quality of healthy aquatic products is sterile from the perspective of Microbiology, there are a large number of bacteria in the surface mucus and digestive tract of aquatic products. When aquatic products are slaughtered, these bacteria will quickly attack all components in their tissues. Although the outer packaging of fresh aquatic products sold in the market can not inhibit the proliferation of bacteria attached to food, it can prevent the secondary pollution of bacteria in circulation. In the process of packaging and selling fresh aquatic products, if the method of low-temperature pre cooling is adopted and then circulated at a low temperature of 3 ℃ - 5 ℃, the freshness of food can be maintained during sale

for the packaging of fresh aquatic 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 on plates and packed with vinyl chloride plastic, polyethylene and polybutadiene elastic stretch films; High grade shrimp and dried shellfish are put in foam PS containers and sealed with high polymer EVA film; Fresh fish such as sardine and loach saury are placed on plates and packaged with vinyl chloride plastic elastic stretch film

in addition, cellophane is a kind of high-grade packaging paper with the highest transparency, also known as fiber film. It is made of recycled fiber. Its main characteristic is that it has a very tight texture and can isolate the pollution of external gas to food; Bacteria cannot penetrate, which can isolate the pollution of foreign bacteria; At low temperature, it still has sufficient strength, transparency and beauty, good packaging process operation performance, low cost, etc

aluminum foil can be made into composite with paper or plastic film, including automotive functional parts, printers, money detectors, electronic trays, textile machine shuttles and other materials, which can improve the thermal insulation performance of paper and plastic film. When it is used to package fish products, it can be in direct contact with fish. The distance between pollution-free rollers can adjust dyeing, airtight, do not lose water and fresh taste. It has softness under cooking temperature and freezing conditions

a food company in Hokkaido, Japan, has successfully developed a special package for transporting live shrimp in order to solve the problem that it is difficult for citizens to eat live shrimp. The package uses polyethylene as the inner layer and foam ethylene as the outer layer, and crushed ice is placed between the two layers. The inner layer should be prevented from water leakage, and the outer layer should be prevented from damage. Put sterilized sea water and a certain amount of oxygen into the polyethylene inner tank where the live shrimp moves, and then seal it tightly with a cover, and then it can be transported. With this method, even when the external temperature is as high as 40 ℃, the survival rate of live shrimp within 24 hours can be maintained more difficult to make an appropriate substrate of more than 90%. When the external temperature is low, the survival rate of live shrimp will be higher

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