FOOD PACKAGING TECHNOLOGY

Abstract

Packaging is an essential part of processing, preservation and distribution of foods. Fish being extremely perishable food deteriorates rapidly and thereby the quality and potential life is reduced if they are not handled and stored properly. It needs a suitable packaging that can limit undesired microbial growth and sensor: y deterioration. Recent packaging technologies which are becoming increasingly significant include intelligent packaging, active packaging, etc. These emerging technologies play a considerable role in shelf life extension, prevention of undesirable changes to the appearance, flavor, odor, and texture. Moreover, there are advances in packaging of retort-processed seafood, frozen seafood, ready-to-serve and retail-ready seafood products, advances in bulk packaging for the transport of fresh and processed fish or fishery products, advances in the manufacture of sausage casings and advances in vacuum and modified atmosphere packaging of fish, crustaceans and other shellfishes. This paper discusses emerging technologies for the effective packaging of sea foods and reviews advances in packaging technology, focuses on developments in active packaging, controlled release packaging, environmentally-compatible packaging and emerging edible chitosan coatings technologies.