CO2
Lower bacterial count.
At Nippon Gases we are called “The Gas Professionals” for a reason, and it’s because we’ll be able to solve any doubt.
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.
SanFresh® MAP gas packing is the tool that can help you get seafood fresh for a longer period of time.
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, +2ºC 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
40% CO2 – 60% N2
Mussles
100% O2
Salmon
40% N2 – 60% CO2
Shelf life when storage at +2ºC.
Salmon
14 days
Cod
10 days
Crab
7 days
Mussles
10 days
Cooked seafood
35 days
Smoked salmon
35 days
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