Packing in modified atmosphere gives longer shelf life for seafood
Seafood stays fresh longer with SanFresh MAP Gas® packing. Packing in a modified atmosphere grants seafood a longer shelf life.
CO2
Lower bacterial count
N2
Filling gas
O2
For live seafood
SanFresh MAP Gas® packing
Longer shelf life for seafood
-CO2 inhibit bacterial growth and keeps count low
-CO2 reduces pH of the product
-Mixing CO2 with N2 and/or O2 will give longer shelf life
- Low storage temperature, +2C or lower, and hygiene is important to have a good shelf life.
-Filling with Nitrogen removes oxygen and makes the environment less friendly for many unwanted bacterias.
Typical gas mixes for seafood
Cod
CO2 Cod mix
40%
N2 Cod mix
60%
Mussles
O2 Mussles mix
100%
Salmon
CO2 Salmon mix
60%
N2 Salmon mix
40%
Shelf life when storage at +2C
1
Salmon
14 days
14 days
2
Cod
10 days
10 days
3
Crab
7 days
7 days
4
Mussles
10 days
10 days
5
Cooked seafood
35 days
35 days
6
Smoked salmon
35 days
35 days