Packing in modified atmosphere gives longer shelf life for seafood
Seafood stays fresh longer with SanFresh® MAP gas 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%
Salmon
14 days.
Cod
10 days.
Crab
7 days.
Mussles
10 days.
Cooked seafood
35 days.
Smoked salmon
35 days.
Do you still have questions?
At Nippon Gases we are called “The Gas Professionals” for a reason, and it’s because we’ll be able to solve any doubt.
