US20060127541A1 - Modified atmosphere packaging for seafood - Google Patents
Modified atmosphere packaging for seafood Download PDFInfo
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- US20060127541A1 US20060127541A1 US11/274,386 US27438605A US2006127541A1 US 20060127541 A1 US20060127541 A1 US 20060127541A1 US 27438605 A US27438605 A US 27438605A US 2006127541 A1 US2006127541 A1 US 2006127541A1
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- seafood
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
- B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
Definitions
- the present invention relates to the field of live seafood packaging.
- the present invention provides an improved live seafood packaging method and package that improves mortality rate of packaged live seafood, as compared with know live seafood packaging.
- JP58129930 the product is packaged in a mixture of O 2 and CO 2 after it has been injected with alkaline solution of pH 7-12. This method, then, requires additional handling of each item and the use of an additive thereto, and is therefore, not economically feasible.
- the present invention provides a method of packaging, and resulting package that is particularly effective for long time frame shipping and storage of seafood.
- the method of the present invention results in very low mortality rates over twenty or more days of storage, making the present invention effective for large scale packaging of live seafood species for shipment to inland locations, utilizing low cost transit options.
- the present invention relates to a method of packaging live seafood comprising the steps providing a sealable container, placing said live seafood in said container, and replacing the atmospheric gas in said container with a gas mixture comprising CO 2 and O 2 , with an O 2 content of at least 50%, and a CO 2 content of at least 20%.
- the sealable container will preferably include at least one layer made from flexible film.
- the container may be made from two sheets of flexible film sealed around their edges to provide an interior space between the two sheets.
- the container may comprise a plastic tray having an interior volume and an upper peripheral edge, with a sheet of flexible sealable film sealed to the upper peripheral edge of the tray.
- the flexible film is preferably a multi-layer high barrier film.
- the gas mixture used in the present invention may comprise at least 75% O 2 , and preferably comprises about 80% O 2 .
- the balance of gas in the gas mixture, apart from O 2 is CO 2 .
- the packaging method of the present invention includes the further step of rinsing the live seafood with CIO 2 before placing same in the packaging.
- the live seafood may be a bivalve mollusk selected from the group consisting of clams, mussels and oysters.
- the live seafood is mussels.
- the method of the present invention is suitable for use on any existing packaging equipment in which the final atmosphere may be controlled.
- FIG. 1 is a flow diagram for modified atmosphere packaging of mussels
- FIG. 2 is a graph of mortality % vs. time, in days, for mussels stored at varying ratios of CO 2 and O 2 ;
- FIG. 3 is a graph of mussel meat;pH vs. time, in days, for mussels stored at varying rates of CO 2 and O 2 ;
- FIG. 4 is a graph of mussel drip pH vs. time, in days, for mussels stored at varying ratios of CO 2 and O 2 ;
- FIG. 5 is a graph of mortality vs. the weight ratio of drip/mussel.
- FIG. 6 is a graph of pH of drip vs. weight ratio of drip/mussel.
- seafood for instance blue mussels (Mytilus edulis) are packaged in modified atmosphere packaging (MAP) having a CO 2 /O 2 ratio of less than 1:1, preferably less than 1:2, and preferably in the range of 1:4.
- MAP modified atmosphere packaging
- FIG. 1 shows the flow diagram for the Modified Atmosphere Packaging (MAP) process.
- the Dixie Reiser package system (Reiser DV 2000E, Dixie Union Germany) was used for thermoforming of the trays and the sealing of the package using the multilayer high barrier films (OF-900M and OF475M) with the desired gas mixture.
- About 1.5 lb (681 g) of live mussels were used for each package.
- Twenty-two packages were prepared for each gas mixture level.
- a total of 154 packages for the 7 gas mixture levels were packed.
- MAP packed mussels were stored at 3° C. On every second day, two packages of each gas mixture were used for mortality evaluation by FTC staff and client. The pH values of mussel meat and drip in the packages were checked by using a Corning pH/ion meter (Model 155, Corning Inc., Corning, N.Y.). The head space gas composition of the package was also measured by using a Gas Analyser (MAPtest 4050, Hitech Instruments, Luton England).
- Table 2 is the summary of data for mortality of the MAP mussels.
- Day 0 2 4 6 8 10 12 14 16 18 20 CO 2 /O 2 80/20 Head space gases O 2 % 22.9 29.6 29.4 32.4 28.4 27.8 27.4 26.3 23.8 22.0 21.3 CO 2 % 72.4 65.7 65.7 62.5 65.8 65.8 65.7 67.5 70.0 71.6 84.9 N 2 % 4.7 4.7 4.9 5.1 5.8 6.4 6.9 6.2 6.2 6.4 8.8 Drip/mussels (g/g) 3.18 12.63 10.23 12.13 13.72 12.17 23.50 17.12 22.36 18.09 23.00 Mortality, % 0.0 51.3 57.9 55.2 50.7 72.1 55.9 45.8 78.0 82.0 77.7 PH of mussel meat 6.3 6.2 6.7 6.4 6.6 6.5 6.8 6.8 6.5 6.6 6.5 PH of drip 6.2 6.1 6.2 6.3 6.3 6.1 6.5 6.4 6.4 6.4 CO 21.3
- FIG. 2 shows the mortality rate of MAP mussels with different gas mixture levels. Generally, there is a higher mortality rate during the storage time with higher CO 2 concentration in the packages. The fluctuation in mortality rate during the course of evaluation was partially due to the slow response of some mussels to tapping, which was used to determine the status of the mussels.
- the oxygen levels were slightly decreased during the course of storage while the carbon dioxide content in all MAP packages decreased in the first few days and then increased slightly.
- the nitrogen contents in the packages increased with the storage time in all the gas mixture levels.
- the decreased of O 2 is apparently due to the activity of mussels as a result of respiration.
- the increase in N 2 is possibly a result of permeation of the packages from atmospheric gas. This would suggest that the change in O 2 might also be due to permeation through the package in addition to consumption by the mussels. This indicates tight film may be desirable.
- the pH values of mussel meat and drip with different gas mixture levels are shown in FIG. 3 . It is clear that the higher carbon dioxide content in the package had the lower pH in the meat and drip. The pH on the meat and in the drip had a trend toward increasing with the storage time with most of the gas mixtures. It may extend the shelf life of mussels by effectively adding an acid solution in the MAP package.
- FIG. 4 shows the plots for mortality and pH of the drip vs. the weight ratio of drip to mussels with different gas mixture levels. The patterns seem to indicate that the relations were random, as the ratio of pH of drip to pH of mussel, as shown in FIG. 5 .
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Evolutionary Biology (AREA)
- General Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Toxicology (AREA)
- Zoology (AREA)
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
A method of packaging live seafood comprises the steps providing a sealable container placing the live seafood in the container and replacing the atmospheric gas in the container with a gas mixture comprising CO2 and O2 content of at least 50% and a CO2 content of at least 20%.
Description
- This application claims priority to Canadian Patent Application No. 2,489,738 filed Dec. 10, 2004.
- The present invention relates to the field of live seafood packaging. In particular, the present invention provides an improved live seafood packaging method and package that improves mortality rate of packaged live seafood, as compared with know live seafood packaging.
- In the marketing of seafood, in particular shellfish, crustaceans and mollusks, it is very desirable to deliver a live product, to permit a restaurant or seafood market to offer the best possible seafood to the consuming public. Bringing live seafood to inland markets can be problematic and expensive. The most obvious and expensive, way to do so is to expedite transport of the live animals by air, preferably in an aqueous environment simulating their natural environment. This is effective, but expensive, because of the weight involved.
- There have been several packaging methods proposed to keep live seafood alive during transit. In JP58129930, the product is packaged in a mixture of O2 and CO2 after it has been injected with alkaline solution of pH 7-12. This method, then, requires additional handling of each item and the use of an additive thereto, and is therefore, not economically feasible.
- In U.S. Pat. No. 6,238,716, a packaging method using 50%-90% of a CO2 and O2 mix including 25%-50% O2 is proposed. It has been found to be effective on some shellfish, but as will be discussed below, is ineffective in relatively long time frame shipping and storage.
- The present invention provides a method of packaging, and resulting package that is particularly effective for long time frame shipping and storage of seafood. The method of the present invention results in very low mortality rates over twenty or more days of storage, making the present invention effective for large scale packaging of live seafood species for shipment to inland locations, utilizing low cost transit options.
- In a broad aspect, the present invention relates to a method of packaging live seafood comprising the steps providing a sealable container, placing said live seafood in said container, and replacing the atmospheric gas in said container with a gas mixture comprising CO2 and O2, with an O2 content of at least 50%, and a CO2 content of at least 20%.
- The sealable container will preferably include at least one layer made from flexible film. The container may be made from two sheets of flexible film sealed around their edges to provide an interior space between the two sheets.
- Moreover, the container may comprise a plastic tray having an interior volume and an upper peripheral edge, with a sheet of flexible sealable film sealed to the upper peripheral edge of the tray.
- In either event, the flexible film is preferably a multi-layer high barrier film.
- The gas mixture used in the present invention may comprise at least 75% O2, and preferably comprises about 80% O2.
- In a preferred form of the present invention, the balance of gas in the gas mixture, apart from O2 is CO2.
- The packaging method of the present invention, in a practical embodiment, includes the further step of rinsing the live seafood with CIO2 before placing same in the packaging.
- The live seafood may be a bivalve mollusk selected from the group consisting of clams, mussels and oysters.
- Typically, the live seafood is mussels.
- The method of the present invention, whether using a sealed plastic tray, or a sealed bag type of package, is suitable for use on any existing packaging equipment in which the final atmosphere may be controlled.
- In drawings that illustrate the present invention by way of example:
-
FIG. 1 is a flow diagram for modified atmosphere packaging of mussels; -
FIG. 2 is a graph of mortality % vs. time, in days, for mussels stored at varying ratios of CO2 and O2; -
FIG. 3 is a graph of mussel meat;pH vs. time, in days, for mussels stored at varying rates of CO2 and O2; -
FIG. 4 is a graph of mussel drip pH vs. time, in days, for mussels stored at varying ratios of CO2 and O2; -
FIG. 5 is a graph of mortality vs. the weight ratio of drip/mussel; and -
FIG. 6 is a graph of pH of drip vs. weight ratio of drip/mussel. - In the method of the present invention, seafood, for instance blue mussels (Mytilus edulis) are packaged in modified atmosphere packaging (MAP) having a CO2/O2 ratio of less than 1:1, preferably less than 1:2, and preferably in the range of 1:4. The packaging method of the present invention is effectively illustrated by the following example.
- Materials:
-
- 1. Eleven bags of 25 lbs. live mussels were harvested on Aug. 13, 2003 from PE3M area and delivered to the testing facility. The temperature reading of the incoming samples was 7.3° C. by using a Fluke Thermometer (5211 with type K thermocouples, Fluke Corporation, USA).
- 2. Two types of multilayer high barrier film (OF-900M for forming the trays and OF-475M for sealing, both made of Nylon/EVOH/mpE) sourced from the Packaging Group (Concord, ON) were used.
- 3. One cylinder of food grade oxygen and one cylinder of carbon dioxide.
- 4.500 mL of 1.5 ppm chlorine dioxide solution.
- Methods: Seven gas mixtures of different ratios of CO2/O 2 were used. The gas mixture levels are listed in Table 1. A Multivac gas mixer (Model KM-100-3M) was used to produce the desired proportions of CO2 and O2 in the package.
TABLE 1 Gas Mixture levels for mortality rate study of MAP mussels. Gas Level, v/v % O 220 30 40 50 60 70 80 CO 280 70 60 50 40 30 20 -
FIG. 1 shows the flow diagram for the Modified Atmosphere Packaging (MAP) process. The Dixie Reiser package system (Reiser DV 2000E, Dixie Union Germany) was used for thermoforming of the trays and the sealing of the package using the multilayer high barrier films (OF-900M and OF475M) with the desired gas mixture. About 1.5 lb (681 g) of live mussels were used for each package. Twenty-two packages were prepared for each gas mixture level. A total of 154 packages for the 7 gas mixture levels were packed. - All MAP packed mussels were stored at 3° C. On every second day, two packages of each gas mixture were used for mortality evaluation by FTC staff and client. The pH values of mussel meat and drip in the packages were checked by using a Corning pH/ion meter (Model 155, Corning Inc., Corning, N.Y.). The head space gas composition of the package was also measured by using a Gas Analyser (MAPtest 4050, Hitech Instruments, Luton England).
- Table 2 is the summary of data for mortality of the MAP mussels.
TABLE 2 Day 0 2 4 6 8 10 12 14 16 18 20 CO2/O2 = 80/20 Head space gases O2 % 22.9 29.6 29.4 32.4 28.4 27.8 27.4 26.3 23.8 22.0 21.3 CO2 % 72.4 65.7 65.7 62.5 65.8 65.8 65.7 67.5 70.0 71.6 84.9 N2 % 4.7 4.7 4.9 5.1 5.8 6.4 6.9 6.2 6.2 6.4 8.8 Drip/mussels (g/g) 3.18 12.63 10.23 12.13 13.72 12.17 23.50 17.12 22.36 18.09 23.00 Mortality, % 0.0 51.3 57.9 55.2 50.7 72.1 55.9 45.8 78.0 82.0 77.7 PH of mussel meat 6.3 6.2 6.7 6.4 6.6 6.5 6.8 6.8 6.5 6.6 6.5 PH of drip 6.2 6.1 6.2 6.3 6.3 6.1 6.5 6.6 6.4 6.4 6.4 CO2/O2 = 70/30 Head space gases O2 % 32.7 40.2 38.7 39.0 41.3 38.9 37.4 35.0 33.1 29.8 28.1 CO2 % 63.8 56.5 56.8 54.6 52.8 55.6 56.7 58.9 60.4 59.6 61.7 N2 % 3.5 3.3 4.5 6.4 5.9 5.5 5.9 6.1 6.5 10/6 10.2 Drip/mussels (g/g) 5.54 10.68 8.44 9.43 11.39 11.00 18.74 19.03 17.53 20.19 19.90 Mortality, % 2.0 52.8 43.8 38.5 23.4 45.2 34.9 23.7 62.2 61.0 60.8 PH of mussel meat 6.3 6.4 6.4 6.5 6.5 6.4 7.2 6.6 6.6 6.5 6.8 PH of drip 6.1 6.4 6.3 6.4 6.4 6.2 6.7 6.6 6.5 6.6 6.5 CO2/O2 = 60/40 Head space gases O2 % 36.7 42.5 53.0 58.1 54.4 54.0 47.9 49.2 45.2 46.6 41.5 CO2 % 35.0 25.1 31.5 31.2 27.7 32.1 36.3 34.5 44.5 38.8 37.6 N2 % 28.3 32.4 15.5 10.7 17.9 13.9 15.8 16.3 10.3 14.6 20.9 Drip/mussels (g/g) 6.83 12.45 6.16 4.40 4.82 3.02 18.05 16.09 16.95 12.56 12.40 Mortality, % 0.0 24.6 32.1 4.0 2.1 14.1 8.4 6.3 29.2 32.8 40.0 PH of mussel meat 6.5 6.5 6.6 6.4 6.6 6.6 7.0 6.8 6.7 6.6 6.4 PH of drip 6.5 6.4 6.6 6.7 6.7 6.9 6.7 6.8 6.5 6.5 6.5 CO2/O2 = 50/50 Head space gases 02 % 50.6 56.9 59.0 58.0 38.3 56.5 53.4 52.1 52.1 47.5 44.2 CO2 % 45.4 39.3 35.9 36.1 23.7 37.2 41.2 40.6 41.2 45.7 45.7 N2 % 4.0 3.8 5.1 5.9 3.8 6.3 5.4 7.3 6.7 6.8 10.1 Drip/mussels (g/g) 4.00 12.14 7.82 6.78 12.25 11.82 18.46 14.40 18.17 19.67 20.35 Mortality, % 0.0 44.0 37.5 10.9 12.3 32.7 12.4 7.9 26.9 44.8 35.7 PH of mussel meat 6.5 6.4 6.6 6.5 6.9 6.6 7.1 7.1 6.7 6.7 7.1 PH of drip 6.3 6.1 6.4 6.5 6.7 6.4 6.8 6.9 6.7 6.7 6.5 CO2/02 = 40/60 Head space gases 02 % 60.5 66.7 68.9 65.6 64.3 63.1 62.3 59.8 57.6 57.9 51.9 CO2 % 36.3 28.7 26.7 29.3 30.3 29.9 31.5 33.8 35.9 37.9 36.8 N2 % 3.2 4.6 4.4 5.2 5.4 7.0 6.2 6.4 6.5 6.7 11.3 Drip/mussels (g/g) 2.96 14.28 6.7 6.61 10.76 9.01 16.00 13.80 16.20 14.81 18.54 Mortality, % 0.0 26.0 28.0 15.0 19.7 13.5 0.0 1.9 16.2 17.0 12.0 PH of mussel meat 6.4 6.4 6.7 6.5 6.6 6.7 6.9 7.0 7.0 6.9 7.0 PH of drip 6.4 6.3 6.6 7.0 6.6 6.5 7.0 7.0 6.9 6.9 6.8 CO2/02 = 30/70 Head 02 % 68.8 74.4 74.6 74.4 72.7 70.6 69.4 68.2 62.9 62.9 59.9 space CO2 % 57.5 21.2 20.5 20.5 21.4 22.9 24.9 25.6 30.9 30.8 29.5 gases N2 % 3.7 4.4 4.9 5.1 5.9 6.5 5.7 6.2 6.2 6.3 10.6 Drip/mussels 2.35 12.03 6.75 12.41 9.82 9.51 16.72 18.56 16.88 19.15 19.32 (g/g) Mortality, % 1.9 7.7 17.3 6.0 18.7 11.3 2.0 0.0 5.7 13.9 0.0 PH of mussel 6.6 6.5 6.6 6.7 6.6 6.8 7.2 7.3 7.0 7.1 7.1 meat PH of drip 6.8 6.4 6.7 6.6 6.7 6.6 7.2 7.0 6.9 7.0 7.0 CO2/O2 = 20/80 Head O2 % 78.7 81.2 81.8 79.9 78.5 74.8 74.0 70.1 66.6 66.2 61.1 space CO2 % 18.6 13.5 13.4 15.5 16.5 18.9 19.1 23.0 25.9 27.3 26.3 gases N2 % 2.7 5.3 4.8 4.6 5.0 6.3 6.9 6.9 7.5 6.5 12.6 Drip/mussels 2.41 9.66 9.41 12.59 13.30 9.97 19.02 15.59 13.94 16.82 14.85 (g/g) Mortality, % 1.9 3.9 7.5 0.0 22.0 9.5 0.0 0.0 4.0 5.9 0.0 PH of mussel 6.5 6.5 6.9 6.8 6.8 6.8 7.2 7.4 7.1 7.4 7.1 meat PH of drip 6.9 6.5 6.7 6.7 6.7 6.6 7.3 7.1 7.1 7.1 7.1 - The lowest mortality rate was with the 20% CO2 and 80% O2 initial gas mixture.
FIG. 2 shows the mortality rate of MAP mussels with different gas mixture levels. Generally, there is a higher mortality rate during the storage time with higher CO2 concentration in the packages. The fluctuation in mortality rate during the course of evaluation was partially due to the slow response of some mussels to tapping, which was used to determine the status of the mussels. - Generally, the oxygen levels were slightly decreased during the course of storage while the carbon dioxide content in all MAP packages decreased in the first few days and then increased slightly. The nitrogen contents in the packages increased with the storage time in all the gas mixture levels. The decreased of O2 is apparently due to the activity of mussels as a result of respiration. The increase in N2 is possibly a result of permeation of the packages from atmospheric gas. This would suggest that the change in O2 might also be due to permeation through the package in addition to consumption by the mussels. This indicates tight film may be desirable.
- The pH values of mussel meat and drip with different gas mixture levels are shown in
FIG. 3 . It is clear that the higher carbon dioxide content in the package had the lower pH in the meat and drip. The pH on the meat and in the drip had a trend toward increasing with the storage time with most of the gas mixtures. It may extend the shelf life of mussels by effectively adding an acid solution in the MAP package. -
FIG. 4 shows the plots for mortality and pH of the drip vs. the weight ratio of drip to mussels with different gas mixture levels. The patterns seem to indicate that the relations were random, as the ratio of pH of drip to pH of mussel, as shown inFIG. 5 . - Overall, the 20% O2-80% CO2 and 30% O2-70% CO2 initial gas mixtures gave the very low mortality rate (close to 0%) of the mussels during the 20-day storage using the described packages and at 3° C. storage condition.
- In view of these results, it will be appreciated that enriching the O2 content of the packaging atmosphere has demonstrable results in terms of enhances viability of the seafood product being shipped.
Claims (20)
1. A method of packaging live seafood comprising the steps of:
providing a sealable container,
placing said live seafood in said container, and
replacing the atmospheric gas in said container with a gas mixture comprising CO2 and O2, with an O2 content of at least 50%, and a CO2 content of at least 20%.
2. A method as claimed in claim 1 wherein said sealable container includes at least one layer made from flexible film.
3. A method as claimed in claim 2 wherein said container is made from two sheets of flexible film sealable around their edges to provide an interior space between said two sheets.
4. A method as claimed in claim 2 wherein said container comprises a plastic tray having an interior volume and an upper peripheral edge, and a sheet of flexible sealable film sealed to the upper edge of said tray.
5. A method as claimed in claim 3 wherein said flexible film is a multi-layer high barrier film.
6. A method as claimed in claim 1 wherein said gas mixture comprises at least 75% O2.
7. A method as claimed in claim 1 wherein said gas mixture comprises about 80% O2.
8. A method as claimed in claim 1 wherein the balance of gas in said gas mixture, apart from O2, is CO2.
9. A method as claimed in claim 1 including the further steps of rinsing said live seafood with CIO2 before placing same in said packaging.
10. A method as claimed in claim 1 wherein said live seafood is a bivalve mollusk selected from the group consisting of clams, mussels and oysters.
11. A method as claimed in claim 1 wherein said live seafood is mussels.
12. A package produced by the method of claim 1 .
13. A packaged seafood product comprising a package produced by the method of claim 1 enclosing a live seafood product selected from the group consisting of clams, oysters and mussels.
14. The package as claimed in claim 12 including a rinse aliquot of CIO2 for application on the seafood organism before placing said organism in said package.
15. A packaged seafood product comprising:
a sealable container for holding a live seafood organism,
an internal container atmosphere of a gas mixture comprising CO2 and O2, with an O2 content of at least 50%, and a CO2 content of at least 20%, and
a live seafood product.
16. The packaged seafood product as claimed in claim 15 wherein said sealable container includes at least one layer made from flexible film.
17. The packaged seafood product as claimed in claim 15 wherein said container is made from two sheets of flexible film sealable around their edges to provide an interior space between said two sheets.
18. The packaged seafood product as claimed in claim 15 wherein said container comprises a plastic tray having an interior volume and an upper peripheral edge, and a sheet of flexible sealable film sealed to the upper edge of said tray.
19. The packaged seafood product as claimed in claim 15 wherein said gas mixture comprises at least 75% O2.
20. The packaged seafood product as claimed in claim 15 including the further steps of rinsing said live seafood with CIO2 before placing same in said packaging.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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CA002489738A CA2489738C (en) | 2004-12-10 | 2004-12-10 | Modified atmosphere packaging for seafood |
CA2,489,738 | 2004-12-10 |
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US20060127541A1 true US20060127541A1 (en) | 2006-06-15 |
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US11/274,386 Abandoned US20060127541A1 (en) | 2004-12-10 | 2005-11-15 | Modified atmosphere packaging for seafood |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1032763C2 (en) * | 2006-10-30 | 2007-08-07 | Seafarm B V | Packaging for living shellfish or crustaceans, contains gas atmosphere with relatively high oxygen concentration |
ES2308947A1 (en) * | 2008-05-16 | 2008-12-01 | Caladero, S.L | Packaging system of molusco alive in protective atmosphere (Machine-translation by Google Translate, not legally binding) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITBO20070093A1 (en) * | 2007-02-19 | 2008-08-20 | Nardo Balestieri | METHOD FOR PACKAGING AND STORING MOLLUSCLE-BASED FOODS AND SO THE FOOD OBTAINED. |
US20110268850A1 (en) * | 2010-04-30 | 2011-11-03 | Vashui Rasanayagam | Modified atmosphere packaging gas, method for non-thermal plasma treatment of article, and article of manufacture for use therein |
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US6238716B1 (en) * | 1998-11-05 | 2001-05-29 | Packpat B.V. | Conditioned packaging for shellfish or crustaceans |
US20020001548A1 (en) * | 1997-09-26 | 2002-01-03 | Kiyoshi Yoshida | Oxygen generating materials, carbon dioxide absorbing materials, and transport system and transport method of live fishery products |
US6557492B1 (en) * | 2002-07-19 | 2003-05-06 | Sea Chick, Inc. | System for transporting and storing live fish, components thereof and methods based thereon |
US6640749B1 (en) * | 1999-02-03 | 2003-11-04 | Les Serres Aquatiques Sarl | Method and device for packaging, transporting and acclimatization of exotic fish or aquatic plants |
US7210425B1 (en) * | 2006-04-14 | 2007-05-01 | Bill Battle | Molded fish transport tank |
-
2004
- 2004-12-10 CA CA002489738A patent/CA2489738C/en active Active
-
2005
- 2005-11-15 US US11/274,386 patent/US20060127541A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020001548A1 (en) * | 1997-09-26 | 2002-01-03 | Kiyoshi Yoshida | Oxygen generating materials, carbon dioxide absorbing materials, and transport system and transport method of live fishery products |
US6238716B1 (en) * | 1998-11-05 | 2001-05-29 | Packpat B.V. | Conditioned packaging for shellfish or crustaceans |
US6640749B1 (en) * | 1999-02-03 | 2003-11-04 | Les Serres Aquatiques Sarl | Method and device for packaging, transporting and acclimatization of exotic fish or aquatic plants |
US6557492B1 (en) * | 2002-07-19 | 2003-05-06 | Sea Chick, Inc. | System for transporting and storing live fish, components thereof and methods based thereon |
US7210425B1 (en) * | 2006-04-14 | 2007-05-01 | Bill Battle | Molded fish transport tank |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL1032763C2 (en) * | 2006-10-30 | 2007-08-07 | Seafarm B V | Packaging for living shellfish or crustaceans, contains gas atmosphere with relatively high oxygen concentration |
WO2008054198A3 (en) * | 2006-10-30 | 2008-07-17 | Seafarm B V | Packaging and method for storing of living crustaceans and shellfish |
ES2308947A1 (en) * | 2008-05-16 | 2008-12-01 | Caladero, S.L | Packaging system of molusco alive in protective atmosphere (Machine-translation by Google Translate, not legally binding) |
Also Published As
Publication number | Publication date |
---|---|
CA2489738C (en) | 2007-06-26 |
CA2489738A1 (en) | 2006-03-07 |
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