Packaging of Milk, Meat, Poultry, Marine Products PDF

Packaging of Milk and Milk
Products
Dr. Priti Khemariya

Why packaging is needed?
Protection against contamination due to dirt and microbial growth

Protection against heat and light because these enhance oxidation of fat
(phospholipids) of milk and produces a waxy odour
Protection against external odours
Physical protection to withstand distribution hazards
Types of Milk Products
Liquid dairy products ( liquid milk, sterilized milk, pasteurized milk)
Dried dairy products or dairy products with low water activity(milk
powder, gulab jamun mix, kheer mix, ice cream mix)
Dairy products with intermediate water activity (khoa, pedha, burfi)
Dairy products with high water activity (rosogulla, gulab jamun,
sandesh, paneer, channa, curds)
Fat rich dairy products (cream, butter, fat spread, ghee, butter oil)
Frozen dairy products (ice cream, kulfi)
Packaging materials used for liquid
dairy products
Metal can (Al can)
For bulk packaging and distribution
Returnable Glass bottles
Washing of bottles, bottle filling and accounting of return bottles are costly
Transport cost for distribution is high because weight of empty bottles and
crates are same as filled milk in bottles
Bottle breakage is very high during transportation due to bad roads and also
due to unsystematic handling operations.
Non-returnable containers
Plastic pouches
They are Polyethylene pouches.
As per BIS regulation, pouches should be made up of LDPE, LLDPE, HDPE
Initially LDPE was preferred now LLDPE is used as losses due to leakage is
less with this.
Very light weight so distribution cost is less than glass Bottles
Losses during pouch filling is less than bottle filling
Less floor space is required for packing and cold storage
Paperboard cartons (Tetrapak)
Tetra Pak is made of six different layers;
(1) polyethylene (PE) used as waterproof and makes the contents
antibacterial, (2) layers of Kraft paper to increase durability,
(3) PE as binding layer,
(4) Aluminum to create resistance against oxygen permeation,
(5) LDPE as a binding layer, and
(6) PE to seal of the liquid content
Packaging of dried dairy products
Tin plate container

Metalized Aluminium foil
Lined carton
Powder filled in laminates
Flexible food grade hermetically sealed pouches
Example milk powder
Packaging of frozen dairy products
As sticks
As ice cream cone
Multiservice package (tinned/steel can)
Single service pack (carton)
Packaging of fat rich dairy products
Tin plate container

Flexible plastic pouches
Example ghee
Packaging of dairy products with high
water activity
Tin plate container
Carton
Packaging of meat and meat products
Cut meat loose weight due to evoporation and thus appearance deteriorates
Exudation from meat is also deteriorate the appearance.
This exudate is called purge, weep, or drip.
1-2% purge is acceptable
4% is unacceptable
Meat colour is red due to myoglobin. Red meat has more consumer appeal.
Loss of red color is called loss of bloom.
Meat colour depends on three pigments reduced myoglobin (purple colored),
oxymyoglobin (bright red color), metmyoglobin (brown colored)
When oxygen absent , meat looks purple
When oxygen present, meat looks red
When oxygen is between 0.5 to 1% meat looks brown
During sell, temperature, oxygen availability, microbial growth light intensity
also affects shelf life of meat.
Types of meat products
Fresh meat
Frozen meat
Cured and cooked meat
Cured meat is meat that has been preserved through ageing, drying,
canning, salting, brining or smoking
Thermoprocessed meat (Thermal processing is a commercial technique
used to sterilize food through the use of high temperatures. The primary
purpose of thermal processing is to destroy potential toxins in food
Dehydrated meat
Packaging of meat products
Tray with overwrap

Plastic tray or polystyrene tray
Transparent film to overwrap
Blotter underneath meat eliminates excessive juice accumulation.
Vacuum packaging in flexible plastic bags
Prevents moisture loss
Oxygen deficient environment
Anaerobic condition
Spoilage bacteria will not grow
In thus packaging, meat and package both feel mechanical strain
resulting in the increase of drip loss
If bone is present and not adequately covered with suitable material
the pack maybe ruptured
Types of vacuum packaging
Shrink bag
It involves placing of meat into a heat shrinkable barrier bag then it is
evacuating and then sealing is done by applying a metal clip around
the twisted neck of bag. The bag then heat shrunk by placing in water
at 90Pc. After shrinking, a tight vacuum pack is produced.
Non- shrink bag
Meat is placed inside non- shrinkable plastic bag , then vacuum is created
• Thermoforming
Thermoforming refers to any process where the plastic is in a sheet form, is
heated to soften and then placed into a mold.
Meat is placed in the trays and upper web of plastic is heat sealed under vacuum to
form a lid
Packaging of Marine Food Products
Marine Food
Fish
Non-fatty fish( Cod, Haddock)
Less than 1% lipid
Fatty fish (Herring, Mackerel)
upto 30% lipid
Shellfish
Crustaceans (Shrimp, Lobster, Crabs, Crayfish)
Mollusks (Oysters, Clams, Squid, Scallops)
Microbes are found in the gills, the outer slime and intestine
The internal flesh of healthy and live fish is sterile
But after death of fish, tissue enzyme reactions begin digestion
of fish muscle which leads to spoilage
Oxidation of fatty compounds leads to the development of
rancid flavours
Sea food has much more higher content of polyunsaturated fat
than meat so these are more prone to the development of
oxidative rancid flaours.
Drying and smoking of fish enhance the oxidation of fat so
frozen smoked fish has shorter shelf life than unsmoked fish.
MAP
Vacuum Packaging
Packaging of Poultry and Poultry
Products
Raw poultry meat
Dresses and cut up poultry meat
Mechanically deboned poultry meat
Eggs
Packaging of poultry meat
Over wraps
Tray with over wraps
Shrink film
Vacuum packaging
MAP
Bulk packaging
Paper box packaging
Packaging of Eggs
Moulded pulp filler flat
Paperboard carton with dividers
Folded paperboard carton with shrink film
overwrap
Expanded polystyrene foam carton or tray
Bulk packaging

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Packaging of Milk and Milk

Dr. Priti Khemariya

Protection against contamination due to dirt and microbial growth

Tin plate container

Tin plate container

Tray with overwrap

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