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%

Mussels

O2
Mussels mix
100%

Salmon

CO2
Salmon mix
60%

N2
Salmon mix
40%

Shelf life when storage at +2C

Salmon

14 days

Cod

10 days

Crab

7 days

Mussels

10 days

Cooked seafood

35 days

Smoked salmon

35 days

Do you still have questions?

At Nippon Sanso we are called “The Gas Professionals” for a reason, and it’s because we’ll be able to solve any doubt.

Contact us

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