Contents Index
Accompanying Notes
Table of Contents
By C. K. MURRAY & D. M. GIBSON
DEPARTMENT OF TRADE AND INDUSTRY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 51
Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.
This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.
Although packaging and packaging equipment is a rapidly changing sector, this Note is of interest because it signals the introduction of packaged, chilled, fish products into the changing marketing patterns of the retail food trade in the growth of supermarkets. Summarises the advantages of pre-packing and introduces packaging materials in some detail, and provides a guide to the properties of flexible films. Briefly mentions heat sealing and shrink wrapping equipment, pack design and printing, distribution of packs and retail display. Read in conjunction with Note 52. Within the food legislation, controls on packaging materials have been introduced to prevent any harmful substances migrating and becoming incorporated in the food.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
Why prepack fish?
Does prepacking increase
shelf life?
Where should the prepacking
be done?
Packaging materials
for chilled fish
Types of flexible film
Packaging equipment
Pack design and printing
Packaging for distribution
Retail equipment
Contents Index