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
Latest Company News
31.03.2026
Nippon Gases changes its company name to Nippon Sanso on April 1st 2026
Nippon Gases, the European subsidiary of Nippon Sanso Holdings Corporation (referred to as “The Group”), will officially change its name…
03.03.2026
Oximesa Acquires Esteve Teijin Healthcare And Strengthens Its Home Respiratory Therapy Services Across The Iberian Peninsula
Nippon Sanso Holdings Corporation (NSHD), through its European subsidiary Oximesa, has acquired Esteve Teijin Healthcare (ETH), in a move that reinforces its…
24.09.2025
Nippon Gases to rename as Nippon Sanso from April 1st 2026
Nippon Gases, the European subsidiary of Nippon Sanso Holdings Corporation, announces that, starting April 1st 2026, the company will operate…