Fish and seafood have a high nutritional value but are at the same time sensitive, perishable foods. Packaging protects the products from harm and contributes towards reducing losses during transport, storage or at the retailer’s. The functions that packaging has to fulfil are accordingly diverse. And requirements are constantly growing, for the materials used to produce it are today expected to be as sustainable and recyclable as possible.
Processing
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Fisheries and aquaculture already offer a huge selection of fish and seafood species but with the help of spices, herbs and other ingredients the choice can be greatly expanded. A dish only becomes unique and distinguishable with the right seasoning. Finely tuned and skilfully composed, spices whet the appetite, bring out a fish product’s own individual features, and make it more digestible.
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Cold chains are temperature controlled supply chains. That means that on their path from the producer to the consumer certain products have to be kept, transported and stored continuously under defined temperature conditions at each individual trade level. Cold chains guarantee the storage life of seafood products, linking up far-off regions of the world and thereby enabling global trade.
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A pilot project under the Operational Programme “Sustainable Development of the Fisheries Sector and Coastal Fishing Areas 2007-2013,” was developed between 2010 and 2013 by a team of specialists from the National Marine Fisheries Research Institute and Koszalin University of Technology. The objective was to find ways of using carp that would improve the economy of carp farming.
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Functional food is the name given to foods which, beyond their actual nutritional value, also have additional properties that are achieved via technological treatment. The aim is to have a positive influence on consumers’ health, their physical and mental well-being, or even to prevent disease. Some foods – and these certainly include fish and seafood – already meet such claims naturally.
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Regulation (EC) No. 104/2000 on the EU-wide uniform labelling of fishery and aquaculture products was implemented by the fish trade and industry largely without complaint. The new regulation (EC) No. 1379/2013 is meeting with resistance, however, because the costs are high and the benefit small. A lot of people doubt whether consumers really want or need to be provided with such comprehensive information on the labels of the foods they choose.
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Temperature is of key significance for the quality and shelf-life of fish and seafood products. Superchilling is a particularly effective cooling technique: the temperature is reduced to slightly below 0°C so that the fish is subject to intensive chilling without, however, freezing. Superchilling offers major benefits compared to conventional cooling with ice: the shelf-life is extended and the texture of the flesh becomes firmer.
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The Sapmer Group comprises a holding company based in Singapore and subsidiaries Sapmer is a French company on Reunion Island and Mauritius. The group is focused primarily on catching and processing fish before marketing and distributing the products around the world.
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For the last twenty years the tendencies in the fish processing and canning industry have been that the fish have become smaller and smaller. This means that that yesterday’s processing machines, designed as they were to process bigger fish, can no longer cope with today’s demand, as the fish are often smaller than originally envisaged by the engineers.
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Danish fish processing equipment manufacturers have for many years been at the forefront of developments in their field. As the world became more globalised Danish processors needed to automate their operations in order to stay competitive.
