Vacuum Packing Demonstration

Louisiana Sea Grant and LSU AgCenter Extension agent Thomas Hymel demonstrates a small-scale vacuum packing process for commercial seafood processors.

[@markspan61]

That latch you flip over the lid is only for storage, not to be used when operating the vp540. The machine will throw an error code if the lid is not allowed to open after a certain time.

[@petermashak3341]

You need to fold down the top of the bag when you fill it, as to not contaminate the seal area!

[@sekritskworl-sekrit_studios]

Thank you for the video. What is the distance between the bars? I am looking to vacuum seal pizza crusts from KETO friendly ingredients, but I need to know the "Working Area" between bars, an i'm also trying to find out what bag length options there are.

[@LouisianaSeaGrant]

The distance will depend on the particular model used. We recommend contacting a vacuum machine manufacturer or dealer to see if a particular machine meets your needs.

[@johnmarkvanzee]

why don't you freeze it before? That way you can get the shape you want?

[@LouisianaSeaGrant]

Freezing before vacuum packing to maintain the desired shape will depend on the product you are freezing and the freezing method you are using. In the case of shrimp in a 1 lb pillow pack or fish fillets, we prefer to vacuum pack before freezing to reduce freezer burn and maintain quality over time. On the other hand, if you were freezing nuggets, fish patties or fish balls, you would want to freeze before vacuum packing, so you don't loss the desired shape.

[@johnmarkvanzee]

@@LouisianaSeaGrant i know this isnt the type of food that you seal, but I'm sealing meat in a sauce. Currently, I've been bagging them fresh and hot then rapid cool in the freezer. To get the shape I want I use a cambro with dividers. When they're frozen I'll then vacuum seal. Just wanted to ask is what I'm doing safe and correct? Thanks for answering!

[@LouisianaSeaGrant]

@@johnmarkvanzee Using an isolated cambro might not be the best way to cool down a food product. The isolation will not allow appropriate heat transfer and the product will remain in a danger zone temperature (40-80F) longer than recommended. In addition, freezers are not designed to freeze hot products, but to freeze chilled products. We recommend chilling meat and sauce following federal guidance from USDA or FDA depending the product he is packaging. The product is ready to place in the freezer, once the product reaches 32F. You may want to direct your questions to Sea Grant food scientist Evelyn Watts at [e-mail].

[@johnmarkvanzee]

@@LouisianaSeaGrant awesome. Thank you for that. Im actually a pathologists assistant by trade so very new to it. Thanks again!

[@hippoyell]

I can't get the gas flush to work. Even running the gas at the longest allowed time (9.9 seconds) and at pressures well in excess of what they recommend (18psi) my product still comes out vacuum sealed like shrink wrap. Any suggestions??

[@viswanathreddy360]

Is it sure to refrigerate the vacuumed package? At what temperature and how long?

[@LouisianaSeaGrant]

To keep vacuum packed seafood safe, it must be stored bellow 37.9F. Household refrigerators hold a temperature of 40F, therefore it is not safe to store vacuum packed seafood in the refrigerator. Vacuum packed seafood must be stored frozen. Thaw under refrigeration intermediately before used. For thawing cut open to break vacuum.

[@patrickayegba3222]

Please my machine stopped sealing. Can I find possible solution?

[@Stupidguy2023]

Hello, how is this machine holding up after all these years?

[@LouisianaSeaGrant]

It wasn't our machine. We were allowed to use it for the video demonstration. So, we don't have an answer to your question.

[@NCHydroseeding]

Where did you go to get your bag labels?

[@LouisianaSeaGrant]

There are a number of graphic designers and printers in the state that can produce bag labels. Because Louisiana Sea Grant is a state/federal program, we cannot make recommendations. However, we suggest you contact a local printer and see if they can create the labels or recommend someone who can.

[@hockkeetradingco.5691]

Hi, may i know your vacuum bag thickness that you're using?

[@LouisianaSeaGrant]

Three-mil thickness. Although some packers prefer four mil, which is a bit thicker.

[@skeetorkiftwon]

@@LouisianaSeaGrant What happens with the moisture coming out of the bag during the vacuum process? Is there a tray, a reservoir, a waste line?

[@LouisianaSeaGrant]

@@skeetorkiftwon The vacuum packing process does not produce a liquid moisture discharge ... all of the atmosphere that is evacuated is discharged in a vapor form ... seafood products and any other food items should be cold when vacuum packing. Even chilled water can be vac packed with ease.

[@skeetorkiftwon]

@@LouisianaSeaGrant tyvm