Packaging and storage studies of salted and dried lizard fish ( Saurida sp.) have been conducted using different synthetic films like low density polyethylene (LDPE) of different gauges, high density polyethylene (HDPE) ...

Consumers demand for fresh or fresh like fish products without altering its natural quality attributes will be met by using low temperature preservation particularly chilling. Low temperature preservation is widely practiced ...

Drying is a traditional method of preserving fish in our country. It is the cheapest method of preservation, since no expensive technology is used.

Better packaging ensures improved quality and presentation of the product and higher returns to the producer. By using appropriate packaging materials better shelf life can be ensured. The details of efficient packaging ...

The packaging used for frozen fish products should be of good quality as well as odour and taint free. It should protect the product from transit and storage hazards as well as provide a barrier for retention of moisture.

This paper deals with the packaging requirements for value added fish products like surimi, fried fish, fish sausage, accelerated freeze dried products, fish pickles, fish curry, fish soup powder, dry fish pickle, shark ...

Various alternative packaging systems for hydrogenated oil and refined groundnut oil were tried in order to find out a suitable substitute for the currently used 18 1. square tin which results in transit damage and consequent ...