Current Practice and Innovations in Fish Packaging

Fish and seafood are food products of high commercial value but with short shelf life. The objective of this article is to review the available packaging techniques and their applications on fish products, focusing on research and latest innovations. Modified atmosphere packaging (MAP) has been investigated for the selection of optimum packaging conditions for different fish products. Recent innovations include the combined application of MAP with other preservative factors, such as minimal processing or the addition of antioxidant and/or antimicrobial compounds. Smart packaging, including active packaging and quality control and monitoring systems (gas and moisture control, antimicrobial/antioxidant packaging, smart labels) and edible films and coatings are innovative packaging technologies, which may result in higher quality and extended shelf life of perishable food. The market for active and intelligent packaging methods is anticipated to rise significantly in the near future with their integration into fish packaging.