Norwegian research company, Nofima, has developed a new packaging method, Superfresh, that enables salmon to stay fresh for up to 20 days.
Superfresh is the result of several years of research. It is a form of packaging in which salmon is placed on a CO2 emitter consisting of baking powder and citric acid.
The fish is packed so that air is removed from the pack before it is sealed. This allows the salmon to stay fresh for up to 20 days at a constant low temperature, or 10-12 days at four degrees above zero.
Marit Kvalvåg Pettersen, senior research scientist, Nofima, said: "After the pack is sealed, the cushion develops CO2 gas and it also has absorbent properties. This CO2 emitter has been adapted for the product, so that it does not change the fish's pH value, and sensory tests have also shown that the fish often has a higher quality than with comparable packaging methods.”
In addition to extending shelf life and reducing food wastage, the packaging method requires less volume when transporting and can be transported with other food.
The initial research, which was financed by the Research Council of Norway, was intended to find a packaging method specifically designed for cod and salmon fillet, but the same method could also eventually be used for other types of fish and meat. Transport packs will also be developed.
