SanFresh MAP Gas®

Seafood rescue.

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.

SanFresh MAP Gas® packing is the tool that can help you get seafood fresh for a longer period of time.
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
2
Cod
10 days
3
Crab
7 days
 4
Mussles
10 days
 5
Cooked seafood
35 days
 6
Smoked salmon
35 days
Do you have any question?
At Nippon Gases we are called “The Gas Professionals” for a reason. It's because we are able to solve all your doubts and problems.