Packaging of Thermal Processed Fish Products Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which type of carton is mainly used for filling larger pieces of fish and cephalopods?

End loading type

Top opening type (correct)

Tray type

End opening type

In air freight packaging, what should packing materials used on airlines withstand?

Leakage, vibration, shock, stacking

Changes in temperature and atmospheric pressure

All of the above (correct)

None of the above

What type of packaging is recommended for products that tend to leak liquids in air freight shipments?

Polypropylene trays (correct)

Heat-sealed cartons

Boxes banded at least twice

Wax impregnated fiber board boxes

What feature helps to remove liquid drip in packaged products that can be a medium for bacterial growth?

Absorbent pads Signup and view all the answers

Which primary packaging material is suitable for frozen precooked products?

Polypropylene trays Signup and view all the answers

What is one factor that can influence the extension of product shelf-life in modified atmosphere packaging (MAP) for fresh fish?

Initial bacterial load Signup and view all the answers

Which parameter is specified in IS : 10146 - 9845 for primary packaging involving polyethylene according to FSSAI requirements?

Water vapor transmission rate Signup and view all the answers

What is a common material used for packaging frozen foods due to its strength, appearance, and suitability for direct contact with food?

Kraft boards Signup and view all the answers

What is a characteristic of folding box boards that makes them suitable for direct contact with food?

Fully bleached side Signup and view all the answers

How can MAP be strictly controlled to ensure product quality during storage?

Monitoring the gas–product ratio and temperature control Signup and view all the answers

What type of plastic is generally used to line the primary carton for frozen fish, surimi, and shrimp?

Low-density polyethylene (LDPE) Signup and view all the answers

For the primary packaging of frozen fish/shrimp/cuttlefish, which kind of film is used for the construction of a unit pouch?

Monolayered LDPE or LLDPE film Signup and view all the answers

What are some materials used for the construction of plastic trays for frozen products, as mentioned in the text?

Polyethylene Terephthalate (PET) or Expanded Polystyrene (EPS) Signup and view all the answers

What is another term used for Individual Quick Frozen (IQF) in the context of primary packaging for frozen fish/shrimp?

Single Slow Frozen (SSF) Signup and view all the answers

What is a cost-effective but non-transparent film used in place of LDPE film in primary packaging?

High Molecular High Density Polyethylene (HM-HDPE) film Signup and view all the answers

What type of packaging is suggested for block frozen shrimp?

Hermetically sealable containers Signup and view all the answers

Which material is commonly used for manufacturing containers for fish products?

Tinplate Signup and view all the answers

What properties should the packaging material for thermal processed fish products have?

Toughness and puncture resistance Signup and view all the answers

For dried fishery products, what is a key requirement of the packaging material?

Inertness and moisture resistance Signup and view all the answers

What type of packaging material is found suitable for bulk packaging of dried fish?

Woven gusseted bags laminated with low-density polythene Signup and view all the answers

Which of the following is NOT required to be declared in the list of ingredients according to the text?

Dehydrated ingredients Signup and view all the answers

In the context of allergen declaration in food, which concentration of sulphite requires mandatory labelling?

10 mg/kg Signup and view all the answers

Which type of water does NOT need to be declared in the list of ingredients according to the text?

Water evaporated during manufacture Signup and view all the answers

For dehydrated or condensed foods intended for reconstitution with water, how should the ingredients be listed?

In order of proportion in the dehydrated form Signup and view all the answers

When a food ingredient obtained through biotechnology contains an allergen from a listed product, what must be done according to the text?

It should always be declared regardless of concentration. Signup and view all the answers

When should the declaration of net contents in prepackaged foods be made in the metric system?

For all types of foods in the Système International units Signup and view all the answers

In which circumstance should the country of origin of a food product be declared according to labeling regulations?

If the omission would affect consumer perception Signup and view all the answers

Which scenario defines a liquid medium according to the labeling requirements for prepackaged foods?

Aqueous solutions of sugar and salt only Signup and view all the answers

In the context of prepackaged foods, which ingredient is exempt from declaration if it is present below the level required for a technological function?

Substances carried over at levels insufficient for a technological role Signup and view all the answers

When must the drained weight of a food packed in a liquid medium be declared on prepackaged foods?

For all foods packaged in liquid medium Signup and view all the answers

What must appear on the label in close proximity to the name of food to avoid misleading consumers about the true nature and physical condition of the food?

Type of packaging medium Signup and view all the answers

How should compound ingredients be declared on the list of ingredients according to the text?

In descending order of ingoing weight Signup and view all the answers

When can compound ingredients be declared as such in the list of ingredients based on the text?

When they constitute more than 5% of the food Signup and view all the answers

What term should be included in the title preceding the list of ingredients according to the text?

'Ingredient' Signup and view all the answers

For which type of ingredient is it not necessary to declare its composition according to the text?

Ingredients constituting less than 5% of the food Signup and view all the answers

What must be done when it is not possible to provide adequate information on the presence of an allergen through labelling in prepackaged foods?

The food containing the allergen should not be marketed. Signup and view all the answers

What is the requirement for naming ingredients in the list of ingredients for prepackaged foods?

A specific name must always be used for ingredients unless a general class name would be more informative. Signup and view all the answers

In what circumstance can class names be used for ingredients in the list of ingredients for prepackaged foods?

When a general class name would be more informative. Signup and view all the answers

For what type of food additives are specific class titles allowed when appearing in lists of permitted food additives?

Flavorings and modified starches Signup and view all the answers

Which type of carton is mainly used for filling smaller, free-flowing products like fish curry or fish soup?

End opening type Signup and view all the answers

What kind of packaging material is typically suggested for secondary and tertiary packaging of products?

Recycled fibre boards Signup and view all the answers

What is the main function of insulating materials in air freight packaging?

To maintain temperature Signup and view all the answers

For which type of seafood products is the top opening type of carton mainly used?

Cephalopods Signup and view all the answers

What is the primary material recommended for outer packaging in air freight shipping?

Wax impregnated fiber board Signup and view all the answers

Which type of packaging material is commonly used for manufacturing containers for fish products?

Aluminum Signup and view all the answers

What is a key requirement for packaging material used for dried fishery products?

Durability against punctures Signup and view all the answers

What type of pouches are used for thermal processed fish products according to the text?

Laminated pouches Signup and view all the answers

What type of cartons are suggested for short-term storage according to the text?

Cardboard cartons lined with plastic film Signup and view all the answers

Which type of packaging is recommended for block frozen shrimp based on the provided information?

Sulphur-resistant lacquered cans Signup and view all the answers

What is the main purpose of packaging in the context of fish products?

To maintain quality and protect the product Signup and view all the answers

Which type of packaging serves as a communicator and provides information about the fish product?

Retail packaging Signup and view all the answers

What is a common type of film used for the construction of a unit pouch in the primary packaging of frozen fish, shrimp, and cuttlefish?

Polyester/LDPE laminate Signup and view all the answers

Which type of fish products have received no preserving treatment other than chilling, according to FAO 2009?

Fresh fish Signup and view all the answers

Which material is NOT commonly used for the construction of plastic trays for frozen fish and seafood products?

High Molecular High Density Polyethylene (HM-HDPE) Signup and view all the answers

What is a common objective of packaging in terms of extending the shelf-life of fish products?

Extend shelf-life Signup and view all the answers

What is a characteristic of LDPE used in primary carton lining for frozen fish and seafood products?

Low-density and cost-effective Signup and view all the answers

Which type of packaging material is specifically mentioned for bulk packaging of dried fish?

Low-density polyethylene (LDPE) Signup and view all the answers

Which packaging material is NOT recommended for products packed in air freight shipments that tend to leak liquids?

Polycoated cartons Signup and view all the answers

What is the primary function of a plastic unit pouch or wrapper in the primary packaging of individual quick frozen (IQF) fish, shrimp, and cuttlefish?

To prevent freezer burn Signup and view all the answers

What is a key factor that can influence the extension of product shelf-life in modified atmosphere packaging (MAP) for fresh fish?

Initial bacterial load Signup and view all the answers

What is a specification for primary packaging involving polyethylene according to FSSAI requirements?

Overall migration residue of 80 mg/l or 15 mg/dm2 Signup and view all the answers

Which type of carton material is frequently used for packaging frozen foods due to its strength and suitability for direct contact with food?

Kraft board Signup and view all the answers

What is a characteristic of folding box boards that makes them suitable for direct contact with food?

Fully bleached side suitable for contact with food Signup and view all the answers

For butterfly shrimps, after being frozen, they are skin packed with a high barrier plastic film. What is a key reason for skin packing with this type of film?

To create a high barrier against external contaminants Signup and view all the answers

Study Notes

Packaging Types and Materials

Larger pieces of fish and cephalopods are typically filled in specialized cartons designed for bulk items.
Packaging materials for air freight must withstand temperature variations, humidity fluctuations, and potential physical damage during transportation.
Leak-proof packaging is essential for products that contain liquids during air freight shipments, to prevent spillage.
Liquid drip removal features in packaging help mitigate bacterial growth by eliminating moisture.
For frozen precooked products, materials must be durable and suitable for low temperatures to maintain product integrity.
In modified atmosphere packaging (MAP) for fresh fish, a key factor affecting shelf life is the gas composition inside the package.
IS : 10146 - 9845 specifies thickness and density criteria for primary packaging involving polyethylene per FSSAI standards.
A commonly used material in frozen food packaging is low-density polyethylene (LDPE) due to its strength and food safety properties.
Folding box boards are suitable for food contact as they possess good barrier properties and structural integrity.

Storage and Shipping Considerations

MAP needs to be strictly controlled with respect to gas concentration and temperature during storage to ensure quality.
Linear low-density polyethylene (LLDPE) is used to line primary cartons for frozen fish, surimi, and shrimp.
Films designed for unit pouches in frozen fish/shrimp packages are generally high barrier, ensuring low moisture permeability.
Common materials for plastic trays used in frozen products include polypropylene and styrene, known for their strength in cold conditions.
Individual Quick Frozen (IQF) is an alternate term used for packaging processes that ensure individual pieces remain separate and frozen.
A cost-effective, opaque film may be utilized instead of LDPE for some primary packaging applications.
For block frozen shrimp, rigid containers or boxes are recommended to maintain their shape and quality during shipping.
Containers for fish products often include materials like polyethylene or polystyrene due to their heavy-duty characteristics.

Regulatory and Labeling Requirements

Key regulations state that allergens must be appropriately labeled based on concentration, particularly sulphites above a certain threshold.
Water used in food does not require declaration if it’s not an ingredient but part of the product's physical state.
Ingredients for dehydrated or condensed foods should list components in the form they are when reconstituted with water.
If biotechnology-derived substances contain allergens from listed products, they require specific labeling to inform consumers.
Net contents in prepackaged foods should be stated using metric units to align with standard regulations.
Country of origin must be disclosed if food placement is significant to consumer choice or dictated by trade policies.

Functions and Characteristics of Packaging

Packaging acts as a communication tool providing essential information about the contents and usage.
For liquid mediums, ingredients exempt from declaration must not contribute to technological functionality.
The drained weight must be declared for products packed in liquid mediums to give consumers accurate content information.
The label must clarify the food's true nature to avoid consumer deception, requiring transparency in ingredient composition.
Compound ingredients can be declared collectively on ingredient lists if they represent less than five percent of the total.
Specific class titles for certain food additives are acceptable, facilitating identification on ingredient lists.

Specific Packaging Solutions

Cartons designed for short-term storage are typically made from durable materials that provide adequate protection.
The main goal of packaging fish products is to extend shelf life and ensure safe transport.
Common films used for frozen fish packaging include polyester or high-density polyethylene for robust sealing.
Products defined as having no preserving treatment other than chilling are categorized under fresh fish.
Plastic trays unsuitable for frozen fish typically avoid PVC, which is less favorable in cold storage applications.
Extended shelf life objectives focus on preventing spoilage and maintaining quality through effective barrier protection.

Conclusion

Proper packaging in the seafood industry is critical for maintaining product quality, regulatory compliance, and effective communication to consumers. Various materials and types of packaging are employed to address specific needs and challenges associated with different seafood products.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on the packaging requirements for thermal processed fish products. Learn about suitable materials, characteristics, and storage suggestions for different types of fish packaging.

Packaging of Thermal Processed Fish Products Quiz

Choose a study mode

Podcast

Questions and Answers

Which type of carton is mainly used for filling larger pieces of fish and cephalopods?

In air freight packaging, what should packing materials used on airlines withstand?

What type of packaging is recommended for products that tend to leak liquids in air freight shipments?

What feature helps to remove liquid drip in packaged products that can be a medium for bacterial growth?

Which primary packaging material is suitable for frozen precooked products?

What is one factor that can influence the extension of product shelf-life in modified atmosphere packaging (MAP) for fresh fish?

Which parameter is specified in IS : 10146 - 9845 for primary packaging involving polyethylene according to FSSAI requirements?

What is a common material used for packaging frozen foods due to its strength, appearance, and suitability for direct contact with food?

What is a characteristic of folding box boards that makes them suitable for direct contact with food?

How can MAP be strictly controlled to ensure product quality during storage?

What type of plastic is generally used to line the primary carton for frozen fish, surimi, and shrimp?

For the primary packaging of frozen fish/shrimp/cuttlefish, which kind of film is used for the construction of a unit pouch?

What are some materials used for the construction of plastic trays for frozen products, as mentioned in the text?

What is another term used for Individual Quick Frozen (IQF) in the context of primary packaging for frozen fish/shrimp?

What is a cost-effective but non-transparent film used in place of LDPE film in primary packaging?

What type of packaging is suggested for block frozen shrimp?

Which material is commonly used for manufacturing containers for fish products?

What properties should the packaging material for thermal processed fish products have?

For dried fishery products, what is a key requirement of the packaging material?

What type of packaging material is found suitable for bulk packaging of dried fish?

Which of the following is NOT required to be declared in the list of ingredients according to the text?

In the context of allergen declaration in food, which concentration of sulphite requires mandatory labelling?

Which type of water does NOT need to be declared in the list of ingredients according to the text?

For dehydrated or condensed foods intended for reconstitution with water, how should the ingredients be listed?

When a food ingredient obtained through biotechnology contains an allergen from a listed product, what must be done according to the text?

When should the declaration of net contents in prepackaged foods be made in the metric system?

In which circumstance should the country of origin of a food product be declared according to labeling regulations?

Which scenario defines a liquid medium according to the labeling requirements for prepackaged foods?

In the context of prepackaged foods, which ingredient is exempt from declaration if it is present below the level required for a technological function?

When must the drained weight of a food packed in a liquid medium be declared on prepackaged foods?

What must appear on the label in close proximity to the name of food to avoid misleading consumers about the true nature and physical condition of the food?

How should compound ingredients be declared on the list of ingredients according to the text?

When can compound ingredients be declared as such in the list of ingredients based on the text?

What term should be included in the title preceding the list of ingredients according to the text?

For which type of ingredient is it not necessary to declare its composition according to the text?

What must be done when it is not possible to provide adequate information on the presence of an allergen through labelling in prepackaged foods?

What is the requirement for naming ingredients in the list of ingredients for prepackaged foods?

In what circumstance can class names be used for ingredients in the list of ingredients for prepackaged foods?

For what type of food additives are specific class titles allowed when appearing in lists of permitted food additives?

Which type of carton is mainly used for filling smaller, free-flowing products like fish curry or fish soup?

What kind of packaging material is typically suggested for secondary and tertiary packaging of products?

What is the main function of insulating materials in air freight packaging?

For which type of seafood products is the top opening type of carton mainly used?

What is the primary material recommended for outer packaging in air freight shipping?

Which type of packaging material is commonly used for manufacturing containers for fish products?

What is a key requirement for packaging material used for dried fishery products?

What type of pouches are used for thermal processed fish products according to the text?

What type of cartons are suggested for short-term storage according to the text?

Which type of packaging is recommended for block frozen shrimp based on the provided information?

What is the main purpose of packaging in the context of fish products?

Which type of packaging serves as a communicator and provides information about the fish product?

What is a common type of film used for the construction of a unit pouch in the primary packaging of frozen fish, shrimp, and cuttlefish?

Which type of fish products have received no preserving treatment other than chilling, according to FAO 2009?

Which material is NOT commonly used for the construction of plastic trays for frozen fish and seafood products?

What is a common objective of packaging in terms of extending the shelf-life of fish products?

What is a characteristic of LDPE used in primary carton lining for frozen fish and seafood products?

Which type of packaging material is specifically mentioned for bulk packaging of dried fish?

Which packaging material is NOT recommended for products packed in air freight shipments that tend to leak liquids?

What is the primary function of a plastic unit pouch or wrapper in the primary packaging of individual quick frozen (IQF) fish, shrimp, and cuttlefish?

What is a key factor that can influence the extension of product shelf-life in modified atmosphere packaging (MAP) for fresh fish?

What is a specification for primary packaging involving polyethylene according to FSSAI requirements?

Which type of carton material is frequently used for packaging frozen foods due to its strength and suitability for direct contact with food?

What is a characteristic of folding box boards that makes them suitable for direct contact with food?

For butterfly shrimps, after being frozen, they are skin packed with a high barrier plastic film. What is a key reason for skin packing with this type of film?

Study Notes

Packaging Types and Materials

Storage and Shipping Considerations

Regulatory and Labeling Requirements

Functions and Characteristics of Packaging

Specific Packaging Solutions

Conclusion

Studying That Suits You

Related Documents

Description

More Like This

Food Packaging Material Testing Quiz and Flashcards