Both modified atmosphere packaging (MAP) and vacuum-skin packaging have been used to keep the fish ‘fresher’ and to improve its presentation in the retail cabinet.
For the Marine Harvest ASC Salmon Traiteur, for which the company was awarded the top prize for retail packaging at Seafood Expo Global in Brussels at the end of April, the salmon loin was first skin-packed with a gas-permeable but liquid proof film. An additional film was then applied and modified atmosphere added between the two films.
This ‘double protective’ packaging has a number of benefits, according to Marine Harvest:
The fish is fixed in the pack which allows for upright positioning on the shelves and a better presentation of the fish. Any moisture leaving the fish during its shelf life is ‘locked’ around the fish, so there is no ‘puddle of moisture’ which can be caused by the use of carbon dioxide in the packs. The fish looks good thanks to its direct coverage by the shiny transparent film
The MAP gas mixture between the permeable skin film and non-permeable top film ensures the best quality of the fish throughout its shelf life. This method of packaging must add to the cost of the product and whether the improved shelf life and appearance, claimed by Marine Harvest, has resulted in extra sales hasn’t been mentioned.
