A proposal for high-barrier packaging materials tailored for the seafood industry—offering excellent quality preservation—is gaining attention. A verification study was conducted using tuna to examine whether these materials could actually extend shelf life compared to conventional packaging. On the fourth day of storage, no noticeable difference was observed. However, by the seventh day, a 5% difference emerged in the indicator values that determine suitability for raw consumption. By the tenth day, both types of packaging had reached levels unsuitable for raw consumption. Nevertheless, the results demonstrated that the shelf life could be extended by up to seven days.
This barrier packaging is already being used for items such as red sea bream fillets. Typically, the shelf life for these fillets is set at around four days. When shipped overseas by sea freight, this short shelf life limits the selling window, making it harder to secure buyers. With the extended shelf life, however, the sales period increases, potentially raising market prices.
Further testing is ongoing for other seafood products and for long-distance transportation. Expectations are rising for how this technology will shape the future of the seafood industry. The convergence of cutting-edge innovations from various fields continues to attract attention.
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