Nofima, the Norwegian Institute of Food, Fishery and Aquaculture, has arrived at a new packaging method, Superfresh that extends shelf life of salmon.
According to Nofima, Superfresh is a form of packaging in which salmon is placed on a CO2 emitter consisting of baking powder and citric acid and packed in such a way that air is removed from the pack before it is sealed.
The salmon can stay fresh for up to 20 days at a constant low temperature, or 10-12 days at four degrees above zero, with the new packaging method.
Once the pack is sealed, the cushion develops CO2 gas and it also has absorbent properties. The CO2 emitter has been adapted for the product, so that it does not change the fish's pH value.
The packaging method, which also has transportation advantages, requires less volume and the product can be transported along with other food.
