Safety aspects of packaging materials
Safety aspects of packaging materials
Date
2005
Authors
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Central Institute of Fisheries Technology
Abstract
When selecting an appropriate packaging system for a food product, a number of criteria must be considered. Foremost is the stability of the food product itself as food components such as proteins, lipids and certain vitamins can undergo detrimental changes due to changes in water activity of the product. The stability of the product will thus be a function of its chemical, biochemical and physical nature and will be influenced markedly by the permeability or barrier properties of the package. Secondly environmental factors, such as temperature, relative humidity, oxygen tension and light intensity, to which the product/ package system. is exposed during distribution and. storage must also be considered hen evaluating the barrier properties required for the package. Lastly the nature and composition of the specific packaging material arid
its potential effect on the intrinsic quality and safety of the packaged food as a consequence of the migration of components from the packaging material into the food also should be considered.
Description
Keywords
Packaging, packaging materials, seafoods
Citation
In Winter School manual on 'Current trends in packaging of fish and fishery products',organized by Cochin, 17th november - 7th december, 2005, 173-179