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.
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