Fish & Seafood
Fresh seafood is particularly susceptible to becoming unfit for consumption and typically has only a short shelf life of 2-3 days, when not packed in a modified atmosphere and even then, shelf does not often extend beyond 6 days.
Raw, low fat white fish & seafood, crustaceans & molluscs are usually packed in a complex mix of O2/CO2/N2 to extend the shelf life, while raw, high fat, oily fish and seafood are usually packed in a N2/CO2 mix for retail sale.
Such delicate food demands rigorous control of the potential hazards of incorrect headspace gas content and leaking packs.
Significant products from our range for the fish and seafood industry include:
- CheckMate 3 – O2, O2 /CO2 Headspace Analyser
- CheckPoint II O2, O2/CO2 Headspace Analyser
- LeakPointer Benchtop Leak Detector
To find out how our products and services can help, please contact our sales team on 01223 492083 or via sales@tendringpacific.com
CheckMate 3
CheckPoint II