So, what is the development trend of packaging design of seafood and aquatic products?
1. From a macro point of view, the packaging design of seafood and aquatic products should be able to give people a quality assurance in experience, and bring a clean and fresh feeling in vision, thus associating with the taste of the product itself-delicious. From the microscopic point of view, experiential packaging design plays a very prominent role in product display, which can reflect the high-level dual experience of "characteristics and fun".
2. Display of regional characteristics. In addition to the standardization of storage conditions, the packaging design of aquatic products industry should reflect the product image with regional characteristics of origin.
3. Relationship marketing activities. As an aquatic product enterprise, meeting the needs of customers is the first condition for survival, but enterprises should always pay attention to the changes of competitors and stay one step ahead of them. In the contest with competitors, enterprises should consider their own costs and moderately lead. Relationship marketing regards marketing activities as an interactive process between enterprises and consumers, suppliers, distributors, competitors, government agencies and other public, and the core of enterprise marketing activities is to establish and develop good relations with these public.
4. Classification of seafood and aquatic products. The types of aquatic products designed for packaging can be roughly divided into: fish, crustaceans (shrimps and crabs), molluscs (shellfish), coelenterates (jellyfish), echinoderms (sea urchins) and fish. Seafood and aquatic products have different flavors and characteristics from other foods and are important food components in people's lives. How to transport aquatic products from south to north, from north to south, from east to west, to ensure that aquatic products are not harmed in transportation and the freshness when they reach their destinations has become the focus of attention.
5. Product advantages that need to be presented in packaging design. The nutritional value of aquatic products mainly includes protein, fat, inorganic salts and vitamins. Fish protein is an excellent animal protein, in which all kinds of amino acids are complete, the proportion is very close to that of human body, and it is easy to be digested. Fish fat contains high fatty acids, such as DHA and EPA, which have special effects on human health. Fish and shellfish generally contain more fat-soluble vitamins A, D and E and water-soluble vitamins B 1, B2, B6 and B 12. The tissues of various fish, shrimp, crab, shellfish and algae contain a variety of soluble flavor substances, which form the flavor characteristics of different aquatic products. Aquatic products are also rich in calcium, phosphorus, potassium, iron, iodine, selenium and other minerals necessary for human health. Fresh aquatic products are deeply loved by people because of their delicious meat and rich nutrition. Fresh aquatic products taste the best and the price is much higher than that of frozen products.
6. The main external factors affecting the packaging design of seafood and aquatic products are: oxygen, ammonia nitrogen, temperature and pH value. Different kinds of limiting factors are different, and the survival rate is contradictory to transportation density and transportation time. How to realize the unification of high survival rate, high density and long-term transportation is an important content of fresh aquatic products transportation research.