Packing within a modified atmosphere provides a prolonged shelf life for seafood products.
Seafood stays fresh longer with MAP packing. The MAP process prolongs the shelf life of seafood and also maintains the appearance, taste and texture for optimum presentation and longevity.
CO2
Lower bacterial count
MAP packaging
Longer shelf life for seafood
- CO2 inhibits bacterial growth and keeps count low
- CO2 reduces pH of the product
- CO2 will give a longer shelf life
- Low storage temperature, +2°C or lower, and hygiene is important to have a good shelf life
Typical carbon dioxide gas mixes for seafood
Cod
CO2 Cod mix
40%
Salmon
CO2 Salmon mix
60%
Salmon
14 days
Cod
10 days
Crab
7 days
Mussles
10 days
Cooked seafood
35 days
Smoked salmon
35 days
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