Ideal for conditions and terms: storage of fish in vacuum packaging
Vacuum packaging of products is a convenient way to extend the shelf life of goods. It is also suitable for storing fish - raw, salted, smoked and dried.
This packaging method prevents weathering and dehydration. But a long shelf life is possible only if a number of rules are followed, storage conditions and the type of product are taken into account.
We’ll talk about the rules and shelf life of fish in vacuum packaging below.
Content
Advantages of containers
The use of vacuum packaging is gaining increasing popularity due to a number of advantages. These include:
- maintaining appearance;
- preservation of taste and juiciness;
- extension of shelf life;
- ease of transportation;
- the ability to store fish cut into portions and whole;
- saving space;
- preventing the spread of odor.
This allows the bag to smoothly enclose the product without the risk of damaging the packaging or leaving voids. Vacuum-packed fish can be safely stored together with other products.
Where and how much to store?
The purpose of a vacuum container is to isolate the contents from air access. At the same time, the integrity of the product and its properties are preserved.
Air access allows microorganisms to actively reproduce, since an environment favorable for this is created.
Fish products that have undergone industrial packaging must have all the necessary information (date, storage conditions) directly on the package.
The duration of storage of fish in vacuum packaging is determined by the temperature and other conditions.
Overall
Fish in a vacuum bag should be stored in a cool place. Otherwise, its shelf life will be shortened. The mandatory conditions are:
- maintaining the integrity of the packaging material;
- protection from sunlight;
- keep in a cool place.
When vacuuming yourself, you need to make sure that sharp fish bones and fins do not pierce the bag.
In the opened
After opening the vacuum bag, it depressurizes. When oxygen becomes available to fish meat, the shelf life is sharply reduced.
This product should be used as soon as possible - within a couple of dayswhile being in the refrigerator. Such a product can no longer be repackaged in a vacuum, and its shelf life is not extended.
Shelf life
The shelf life of a fish product in a vacuum container depends on the storage conditions. After its completion, the fish can no longer be used for food.
The actual shelf life of the product may be reduced. They are affected by the freshness and quality of raw materials, adherence to cooking and sealing technology, as well as further transportation and storage.
Raw
Fresh chilled fish is a perishable product. Its storage time is limited to one or two days.In order to extend the storage time of products and ensure transportation, they are vacuum packed.
This video will show you how to store raw fish in vacuum packaging:
Smoked
Smoked fish products are also a perishable product. In vacuum sealing, it can be stored in deep frozen conditions for up to 90 days, at temperatures from -2? C to +8? C for a month.
If the quality of the fish is questionable even before vacuum sealing, it should not be attempted to be preserved.
Salty
Lightly salted fish when kept within the temperature range from -4? C to -8? C can usually last for 3 months. At low above-zero temperatures – from 0? C to +6? C – no more than a month.
Dried
The storage of fish products in vacuum packaging is regulated by the rules. When packing, carcasses are sorted one at a time or several small ones together, but always in one layer.
In this form, they can be kept in the refrigerator for up to 3 months, and in the freezer for up to a year. Dry low-fat fish last longer than fatty fish.
The video will show you how to store dried and dried fish in vacuum packaging:
How to extend the deadline?
A significant extension of the shelf life of a fish product in a vacuum can only be achieved by freezing. At the same time, it is advisable that the goods are placed in the freezer not when the expiration date has already expired, but in advance.
The rules for the procurement, storage and transportation of fish products are regulated by regulatory documents - GOST and SanPin.
Determining product freshness
Without opening the package, you can judge the quality of the fish by its appearance. If purchased in a retail chain, it must be marked and labeled indicating the manufacturer, production date and storage conditions.
The container itself should not be damaged, since when depressurized, oxygen gains access to the contents and the product begins to deteriorate.
There should also be no swelling on the bag. This may indicate irregularities in product preparation, transportation or storage. Vacuum fish should be sold on refrigerated trays.
After inspecting the packaging itself, including all seams, you should inspect the fish. The film of the bag should fit as tightly as possible to the carcass. The packaging must be free of liquid, air bubbles and foreign objects, and the contents must not move freely in it.
Fish products must have a color and consistency characteristic of the preliminary processing method. There cannot be stains, mucus or other foreign matter on the carcass.
Even if everything looks good with the product, you need to examine it after opening the package. If the fish has an unusual consistency or contains mucus and mold, it should not be eaten, even if all expiration dates have been met.
Conclusion
Storing fish in vacuum packaging is a good solution in many cases, as it allows you to extend the shelf life of a perishable product. This is a convenient and practical option for containing many products., and not just fish.
In order for the product to please you with its quality, you should strictly follow the maintenance rules and not store the product longer than recommended by the manufacturer.
