The design of packaging

materials, equipments and

storage for fish and fish
products
Submitted by:
Nisha (CH15520)
Priyaranjan(CH15521)
Rachit (CH15522)
Fish and fish products:
 Fish are gill-bearing aquatic animals.
 Fish contains 66-84% water.
 15-24% protein.
 0.1-22% fat.
 1-3% carbohydrates
 0.8-2% minerals.
 Fat fish: more than 5% fat stored in the muscle.
 Lean fish: fat stock in the liver and only 0.5-1.5% fat in the
muscular tissue.
 Different chemical composition in different parts of the fillet.
Fish by prpducts
 There are 4 types of fish products that are
used:
1) fish concentrate
2) fish meal
3) fish gelatin/glue
4) fish oil
Packaging material design:
 The primary function of food packaging is to protect your
product, the primary function of food packaging design is to
attract consumers.
 The packaging should sell itself. This means you need to have a
strong brand identity and packaging that communicates
information about your product clearly .
 In a way that is relevant to your target audience. 
 Your package is your brand ambassador and is the key success
factor.
 We have 4 terms for designing of packaging:
a) materials b) design costs c) printing ,production and
labor d) long-term savings
Materials :
 Food packaging materials must have some basic character.
These materials are capable of maintaining not only 
food quality but also food safety.
 They also possess the capacity to prevent unfavorable factors
such as chemical contaminants, spoilage microorganisms,
moisture, oxygen, light, external force, etc.
 The food packaging materials act as a barrier against
permeation of water vapor, O2, CO2, and other volatile
compounds (flavors and taints).
 These materials possess good mechanical, thermal, and optical
properties.
 Packaging material should not be reactive, and toxic .
 Packaging materials are plastic bags, glass jars, metals and
papers etc .
 There have been advancements in innovative and eco-friendly
packaging materials.
 The Greener Package offers help with sustainable packaging
materials.
Design costs:
 Once the development process is complete and specifications
are set.
 80 percent of costs are embedded, which means 20 percent
occurs in the manufacturing stage.
 Therefore, there may be savings opportunities in the design and
development phase.
 Do your due diligence and interview enough designers to secure
the best price possible.
Printing, production and labor:
  It is possible to make tradeoffs, such as between labor and
production costs.
 But be sure you understand the implications of possible trade-
offs in your time and effort and in the look of your package.
Long term savings:
 If you move from hand-wrapping to automated wrapping, there
will be a significant capital cost to buy a machine.
 But the labor costs will go down significantly and your retailer
may purchase more because of the consistent look of the
packages.
Packing and labeling of food
Every package of food shall carry a label and unless otherwise
provided in these rules, there shall be specified on every label :
 The name, trade name or description of food contained in the

package.
 The names of ingredients used in the product in descending

order of their composition by weight or volume as the case may

be;
a) In the case of artificial flavoring substances, the label may not
declare the chemical names of the flavours.
b) In case of natural flavouring substances or nature-identical
flavouring substances, the common name of flavours shall be
mentioned on the label.
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 The name and complete address of the manufacturer or
importer or vendor or packer.
 The net weight or number or measure of volume of content
also required.
 Adistinctive batch number or lot number or code number,
either in numerical or alphabets or in combination,
representing the batch number.
 The month and year in which the fish food is manufactured or
prepacked.
 There should be non - veg logo labeling.
Packaging machinery:
 A package is design to protect and to sell the product it
contains.
 This requires a mechanical process on a packaging line
selected to carry out efficiently those operations necessary to
put the product into the package.
 Majority of operations on a packaging line are concerned
with the package itself.
Canning :
 Divided into 8 basic units.
 Handling and storage of empty cans.
 Cleaning empty cans.
 Product preparation.
 Filling
 Closing
 Processing
 Cooling
 Handling and storage of filled cans.
General canning equipment:
 Retorts

1) As briefly described previously retorts are used to sterilize the

contents of the cans.
2)Horizontal retorts, which are common within the fish canning
industry, have the following general features :
a) The major components of such retorts are the retort shell
(body), crates and various controllers.
b) The capacity of the retort is optional and depends on the output
of the cannery
c) however as a guide a retort which holds 1400 cans (850 ml) per
batch would suit most medium sized batch operations.
d) In this case the retort would be approximately 4000 mm long and
have a diameter of 1200 mm.
e)The size of each crate would be 800 mm x 700 mm x 700 mm.
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f) Approximate steam consumption would be 400 kg per batch
while water consumption during cooling would be approximately
10000 liter per batch.
g) Consumption of electricity would be approximately 5 kWh per
hour for circulation pump etc.
h)Stainless steels mainly used in the construction of retorts.
i) Normally the retort can be operated by one person, who in
many cases is in charge of a batch of retorts.
 Seaming machines
1) There are several automatic seaming machines specially
designed for closing filled square, oval and round aluminum or tin
plate cans.
2) Characteristics of a common machine are shown in Figure .
3) Automatic machines are fitted with can end and can body
feeding devices and also with equipment for automatic code
marking of can ends.
4) In addition they may also be linked with the following devices:
a) Automatic filling device
 The device is designed for filling of oil, tomato sauce and other

liquid sauces into cans. It is pneumatically operated and fills

precisely measured quantities into each can.
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b) Lidplunger and control closing device
 The device is mounted on the closing machine and is

particularly useful for over packed cans.

 It presses the lid down on the can, and if the lid is not lying

on the can, the seaming operation is automatically stopped.

5) Automatic seaming machines can operate at speeds of
3500-4000 cans per hour.
6) Diameters of cans that may be seamed range from
approximately 50 to 195 mm.
7) The height of the cans may range from 15 to 120 mm.
8) Multiple code markings are available.
9)Approximate length of the seaming machine will be 2 000
mm while width will be 2000 mm.
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10) Approximate consumption of electricity is 30-35 kWh per 8
hours.
11) The machine can be operated by two workers.
  Can washing and drying machine
1) Can washing and drying machines are used to clean cans
after sterilization in order to remove residual oils that may
have adhered to the can surfaces during filling and retorting.
2) These machines are frequently fitted with a variable speed
drive to regulate the speed of the conveyor-belt.
3) Approximate dimensions of these machines are 3600 mm
(length), 1500 mm (height) and 1600 mm (width).
4) The drive motors will consume approximately 60-70 kWh
per 8 hours when fully used. 5) If steam battery is used for
heating it will consume approximately 200 kg steam per
hour.
6) If the machine is heated by electricity it will consume
approximately 100 kWh per 8 hours.
7) All parts are made from stainless steel.
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8) The machine is automatic, but may be fed by one or two workers.
 Cartoning machine
1)Cartoning machines are used for packing cans into individual
cartons.
2)The main characteristics of an air operated cartoning
machines are given below.
a) They may be equipped with a rotating in feed table.
b) The cartons are separated and opened by use of vacuum
and the machine is equipped with a pump for this purpose.
c)The machine has two electric motors each of 0.25 hp.
d)The capacity of the machine is up to 65 cans per minute
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3)The motors will consume approximately 3-5 kWh per 8 hours.
Consumption of compressed air is 160-200 litres per minute.
4) The machine may be fully automatic or it may be fed by one or
two workers.
5)There are on the market other types of cartoning machines with
capacity 120 or more cans per minute.
Fish by products:
 Fish protein concentrate:
1) Tasteless , odorless, bland odoured product was called FPC-A.
2) Has min. of 67.5% protein and max. of 0.75% fat.
3) The product is highly nutritious, stable, safe and capable.
4) New promoted product is FPC-B , contains 10% fat and has a
fishy smell and taste.
5) Its odour and taste cannot easy masked.
6) Usage level is recommended at 35g/person/day. It is less bland
than FPC-A.
7) Manufacturing process is less expensive and less complex.
8) Spray dryer and drum dryer is used for the drying purpose,
and we get final fish protein concentrate.
 Fish meal/ fish oil:
1) It is a livestock and popular because of its high nutritional value.
2) Has high amount of lysine, amino acids. Vitamins etc.
3) Low in fibre and easy to produce.
4) Manufactured by wet rendering and dry rendering two process
using screw press and hydraulic press respectively.
5) In wet rendering a continuous cooker containing screw
conveyor to move the product, the cooker rate is alterd by
choosing the steam pressure usually 5-10 psi.
6) With the great change in temperature and conveyor speed..
7) Then we have a continuous screw press.
8) In dry rendering process the quality of oil is bad , but the
quantity is large.
9) We use here a steam jacketed cooker dryer with stirring and
after that hydraulic press for liquid and solid separation.
Screw press hydraulic press
 Storage of fish:
 Properly preparing fresh fish for storage will allow it to be stored for
a longer period of time and maintain its quality.
 Fresh caught fish should be gutted and cleaned as soon as possible
and then stored at the proper temperature until ready to cook.
 For the best flavor and quality, fish should be prepared for eating
within 24 hours of catching but if stored properly it is safe to keep
refrigerated for 2 to 3 days.
 Fresh caught or market fresh fish should be stored at a temperature
40°F or below .
 Cooked fish should be kept at a temperature 140°F or higher to keep
it outside of the temperature zone in which bacteria, that causes
food borne illness, grows quickly.
 Raw fish can be stored in a refrigerator for 2 to 3 days.
 If raw or cooked fish is not going to be used within the
recommended time, it should be frozen to prevent it from perishing.
 Refrigerator:
Raw fish can be stored safely in a refrigerator at 40°F or lower for 2
to 3 days.
 Oily fish will store longer than lean fish and whole fish will store

better than steaks and fillets.

There are several factors listed below that will have an affect on

how well the fish will store.

 The amount of time that market fresh fish can be refrigerated will

depend on:
◦If it was stored properly after it was caught, before it got to the
market.
◦How fresh the fish was when purchased.
◦Whether or not the fish was stored properly on ice at the market.
◦The temperatures it is exposed to in transporting from the store to
home refrigeration.
◦The type of packaging used.
 Follow the instructions below to store fresh fish in the
refrigerator properly:
1) Remove the fish from the wrapper. Thoroughly rinse the fish in
cold water.
2) Pat it dry with a paper towel.
3) Line a plate or pan with a double layer of paper towels and
place the fish on the towels.
4) Cover them tightly with plastic wrap or aluminum foil and place
in the coldest part of the refrigerator, the top shelf in the back.
5) Be sure the fish is tightly wrapped so that if there are any juices
from the raw fish, they will not come in contact with any other
food.
Freezing:
 Fresh fish can be stored at 40°F or less for 2 to 3 days but if it is
not going to be used within that time.
 It should be frozen to prevent it from perishing. Freeze the fish
while it is as fresh as possible.
 Proper handling of the fish is also necessary to produce a quality
frozen product.
 Be sure the fish has been cleaned properly before freezing. There
are several methods that can be used for freezing fish.
 The method you select may depend on if you are freezing whole
fish, large cuts, steaks or fillets.
 Fish should be frozen in a freezer at 0°F or less.
 Other methods can be used like double wrapping, freeze in a
block of ice, glazing etc.
Supper chilling:
 Super-Chilling fish is a good method of storing fish that
needs to be transported a distance when freezing
capabilities are not available.
 If stored properly, fish can be kept fresh for up to 6 or 7 days.
See instructions below for super-chilling.
 Clean fish properly and leave whole.
 Wrap the fish tightly with two layers of plastic wrap or with
aluminum foil.
 Place a layer of the wrapped fish on top of the ice layer.
 Add another layer of the ice mixture on top of the fish.
 Repeat these layers until all the fish are covered.
 Be sure to have a thick layer of the ice mixture on top when
finished.
 Place the cover tightly on the cooler.
 If transporting the cool in a manner that the water can drain from
the cooler, leave the drain open.
 This method will keep the fish chilled at a cooler temperature
than if refrigerated.
 Storage tips:
 Be sure fish is cleaned properly before storing.
 When storing in a refrigerator, be sure the temperature is 40°F
or less.
 Do not allow cooked fish to sit at room temperature for more
than 2 hours.
 DO NOT REFREEZE FISH THAT HAS BEEN THAWED.
 Be sure all packages are marked with the content and the date it
was frozen.
 Freeze fresh fish as soon as possible to maintain the best quality.
 Store frozen fish in a freezer unit to obtain maximum storage
time.
 Thaw frozen fish in the refrigerator or in cold water, changing
every 30 minutes. NEVER thaw fish at room temperature.
Defects during storage:

 Belly bursting caused by enzymatic spoilage.

 Gapping of fillet occur during the catching and rigor.
 Yellow/pink discoloration in cuttle fish during bad handling and
storage.
 Black discoloration occurs when stored fresh. Bruises and rough
handling increase the occurrence of this discoloration, which is
caused by polyphenolase enzyme.
 Rancidity of fish occurs due to the oxidation of fish.
 Fish get stiff due to storage at very low temperature.
 Produces bad smell compounds ,when trimethylamineoxide get
converted into trimethylamine.
 Release of ester type compounds.
THANK YOU