Vacuum Packaging Bags for Seafood: Preserve Freshness

Introduction to vacuum packaging bags for seafood

There are many factors we need to consider when choosing seafood packaging. First of all, we need to understand the characteristics of seafood. They are high-protein, perishable foods, so the requirements for packaging materials are very high. Next, we will conduct a detailed analysis based on the characteristics of different materials to determine the most suitable vacuum bag material for seafood.

1. Let's take a look at vacuum bags made of polyethylene (PE). Polyethylene is a common plastic material with excellent low-temperature resistance and flexibility, and relatively low cost. However, its barrier properties are poor, and it cannot isolate air and prevent odor penetration well, so it is not suitable for packaging seafood and other foods that require high freshness.

2. Vacuum bags made of polyvinylidene chloride (PVDC). PVDC has excellent barrier properties, can effectively isolate air and prevent odor penetration, so it is widely used to package foods that require high freshness, such as meat, cheese, etc. However, the cost of PVDC is relatively high, and it is easy to release harmful substances under high temperature conditions, so it needs to be carefully considered when using it.

3. Vacuum bags made of polyester (PET). Polyester has high heat resistance and impact resistance, and can withstand certain pressure and deformation, so it is suitable for packaging foods that need to withstand certain pressure, such as fruits and vegetables. For seafood products, sea cucumbers can also use vacuum bags of this type of material. 

In summary, for the selection of vacuum bags for seafood packaging, we need to comprehensively consider multiple factors such as cost, barrier properties, heat resistance, and impact resistance. If a high degree of freshness preservation is required and it can withstand certain pressure and deformation, nylon (nylon) vacuum bags are a good choice. You can also choose to use materials with good barrier properties and heat resistance such as aluminum-plastic composite film or multi-layer co-extrusion film to make vacuum bags. The cost of these materials is relatively low, and they can also meet the basic requirements of seafood food packaging. Of course, in addition to the selection of packaging materials, it is also necessary to pay attention to the effects of factors such as the gas composition in the packaging bag, the packaging process, and the storage and transportation conditions on the preservation of seafood. For example, an appropriate amount of carbon dioxide can inhibit bacterial growth and delay fat oxidation, so a certain proportion of carbon dioxide can be appropriately filled in when packaging seafood to improve the preservation effect. In addition, packaging processes such as heat seal strength and sealing performance will also affect the gas composition and microbial environment in the packaging bag, thereby affecting the freshness and storage time of seafood.

In short, when choosing a vacuum bag material suitable for seafood packaging, we need to consider multiple factors, including cost, barrier properties, heat resistance, impact resistance, etc. At the same time, we also need to pay attention to the effects of factors such as gas composition in the packaging bag, packaging process, and storage and transportation conditions on seafood preservation. Through reasonable selection and application, we can provide consumers with fresher, healthier and more delicious seafood products.

Common materials for our seafood vacuum packaging bags are nylon composite and aluminum foil composite.

1. Nylon (PA) composite vacuum packaging bags have good transparency, good gloss, high tensile strength and tensile strength, good heat resistance, cold resistance, oil resistance and organic solvent resistance, excellent wear resistance and puncture resistance, and are relatively soft, with excellent oxygen barrier properties, suitable for packaging seafood with bones, thorns and other hard foods. Common composite forms include PET/PE, PVC/PE, NY/PVDC, PE/PVDC, PP/PVDC, etc. It has the characteristics of green environmental protection, high barrier, strong function, low cost, small capacity ratio, high strength and flexible structure.

2. Aluminum foil (AL) composite vacuum packaging bags. Common composite structures are PET/AL/PE or PET/NY/AL/PE or PET/NY/AL/CPP. The surface is opaque, silvery white, and has a reflective gloss. It has good barrier, heat sealing, light blocking, and fragrance preservation; green environmental protection; softness and other characteristics. Suitable for packaging seafood with bones, thorns and other hard foods. It has the characteristics of low oxygen permeability and strong puncture resistance.

We provide vacuum bags of different materials, standard barrier Pa/Pe, high barrier Pa/Evoh/Pe, vacuum low-temperature bags resistant to 100℃, and high-temperature cooking bags resistant to 121℃; these vacuum packaging bags extend the shelf life of food, form an airtight seal, and prevent moisture, air and bacteria. Provide a variety of packaging methods, suitable for a wide variety of food and non-food products. Suitable for various vacuum machines, fast vacuuming, and good sealing. Can be used to package fresh and processed meats, cheese, seafood and other perishable products.