FRESH FISH PACKAGING (A REVIEW)

Food Science and Technology

Fresh fish are fish that have the same characteristics as live fish, both in appearance, smell, taste and texture. Fish packaging is needed to help prevent or reduce the occurrence of physical, chemical, microbiological and organoleptic damage. Packaging plays an important role in preserving food, including fish. Fresh fish packaging requirements must be able to reduce fat oxidation, can reduce dehydration, can reduce damage by microbes, can reduce drip and can prevent the permeation of odor-causing compounds. The principle of fresh fish packaging is to inhibit enzyme activity, prevent chemical reactions, and prevent the development of bacteria. The types of fresh fish packaging materials consist of plastic, stainless steel, paper, and edible packaging. The packaging method generally uses a vacuum system. Types of fish that are commonly packaged in fresh conditions include tuna, tuna, salmon, mackerel, and some fresh fish such as snakehead fish, goldfish, tilapia and milkfish. There are several differences in fresh fish packaging techniques depending on the type of fish and its purpose.

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