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MAP: Fish and Seafood
The ever-increasing focus on healthy eating has supported the rise in popularity of fish and seafood. The challenge faced by the fish and seafood industry is to ensure that these delicate products develop and maintain the highest quality and taste from hatchery to the plate. Food processors must ensure the final product, whether it is frozen, chilled or packed in a modified atmosphere, maintains its original quality. In addition, food processors face the challenges of high water activity, pH, fat content and the presence of enzymes, which can rapidly affect the taste and smell.
Gas Mix
BOC's dedicated field and in-house specialists have in-depth knowledge of the solution options available to you. We will work with you to develop the right gas mixture for the product packed.
The following table outlines typical gas mixtures for your products:
Recommended gas mixtures for fish and seafood| Product | Gas mixture | Gas / product volume | Typical shelf life: Air | Typical shelf life: MAP | Storage temp. |
|---|---|---|---|---|---|
| Raw fish | 40-90% CO2 +10% O2+0-50% N2 | 200-300ml / 100g fish | 3-5 days | 5-14 days | 0-2 °C |
| Smoked fish | 40-60% CO2 + 40-60% N2 | 50-100ml / 100g fish | 15 days | 30 days | 0-3 °C |
| Cooked fish | 30% CO2 + 70% N2 | 50-100ml / 100g fish | 7 days | 30 days | 0-3 °C |
| Prawns (peeled, cooked) | 40% CO2 + 60%N2 | 50-100ml / 100g prod. | 7 days | 21 days | 4-6 °C |
MAPAX brings you a full range of tailored solutions to meet the requirements of the Food packing industries. Our BOC specialists can hep recommend the most suitable gas, equipment and safety products for your process, site and employees.
To read more about food preservation products, please select the following link:
