Polyvinylidene chloride film for fish sausage is a specialized high-barrier packaging film designed to ensure freshness, flavor, and safety of fish-based products. By effectively blocking oxygen, water vapor, and odor transfer, it preserves the natural qualities of fish sausages while extending their shelf life. With excellent thermal shrink properties, the film molds tightly around the sausage during sterilization, providing both reliable protection and an attractive finish.
Product specification
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Roll length |
1500m/roll |
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Thickness tolerance |
42±3 μm |
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Tear load |
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TD |
＞＝0.2 N |
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MD |
＞＝0.2 N |
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Elongation at break |
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TD |
＞＝40 % |
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MD |
＞＝50 % |
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Tensile strength |
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TD |
＞＝80 Mpa |
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MD |
＞＝60 Mpa |
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Shrinkage rate |
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TD |
-30 ~ -15 % | |
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MD |
-30 ~ -15 % | |
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Barrier property |
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Oxygen Transmission Rate |
＜＝25.0 cm3/m2·24h·0.1MPa |
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Water Vapor Transmission Rate |
＜＝5.0 g/m²·24h |
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Advantages and features
- Outstanding barrier performance against oxygen, water vapor, odor, and fragrance migration.
- Withstands high-temperature sterilization (>121℃), perfect for fish sausage production and storage.
- Promotes longer shelf life and consistent hygienic quality.
- Enhanced branding and market visibility.
- Certified food-safe according to EU and FDA regulations.
Customized products
- Tailored sizes and functional properties available.
- Custom colors designed to meet branding or regional preferences.
Product application
- Specifically developed for fish sausages, ensuring secure and hygienic packaging.
Polyvinylidene chloride film for fish sausage, as part of the PVDC casing film family, provides unmatched preservation performance and adaptability. PVDC casing film continues to deliver innovative solutions for meat, seafood, and plant-based products alike.
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