Solving the preservation challenges of seafood products: maintaining freshness and preventing spoilage.
Seafood such as fish, shrimp, crab, and shellfish have extremely high requirements for freshness. Traditional packaging is difficult to prevent oxidation, bacterial growth, and the emission of odors, easily leading to spoilage, mushy texture, and nutrient loss. Our modified atmosphere packaging products for seafood uses precise oxygen control and high-barrier sealing technology to lock in the original freshness and taste of seafood, preserving its freshness from catch to table.
Seafood has a high water and protein content, making it extremely susceptible to spoilage under normal temperature and refrigeration conditions; transportation bumps can easily damage its freshness, resulting in a very short shelf life; ordinary packaging cannot prevent the spread of fishy odors, which can easily contaminate other food items in the refrigerator/display cabinet; spoiled seafood poses food safety risks, with a persistently high loss rate.
Customized low-oxygen/anaerobic preservative gases for seafood inhibit bacterial and oxidase activity, paired with a high-barrier waterproof membrane to lock in the moisture and freshness of seafood. This can extend the shelf life of seafood by 3-4 times, keeping fish and shrimp firm, springy, and free of fishy odors or spoilage, while shellfish remain fresh and alive. It effectively reduces losses during transportation and display, eliminates cross-contamination, and meets the freshness requirements of supermarkets, restaurants, and e-commerce delivery, ensuring the safety and quality of seafood.
