Modified Atmosphere Packaging (MAP)

Seafood packaging.

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.

MAP packing is the tool that can help your business maintain product freshness for a prolonged period of time.

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
Longer shelf life for seafood

Typical carbon
dioxide gas mixes for
seafood

Cod
CO₂ Cod mix
40%
Salmon
CO₂ Salmon mix
60%

We are here to help.

At Nippon Gases we are called "The Gas Professionals" for a reason, give us a call as we are always here to help with solutions.

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Shelf life when storage at +2C

Salmon

Salmon

14 days

Cod

Cod

10 days

Crab

Crab

7 days

Mussels

Mussels

10 days

Cooked seafood

Cooked seafood

35 days

Smoked salmon

Smoked salmon

35 days

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