Seafood and fish are highly susceptible to oxidation and degradation. Classic thermal processing methods such as cooling are usually deployed to protect and extend the shelf life of fish and fish products. Other options are to use ice, which requires special drainage and handling processes to avoid possible pathogenic contamination, or to vacuum-pack with special equipment.
“One of the problems in vacuum packaging is the resultant look and feel of the product, especially with seafood and fish that have very sensitive texture,” said Oded Shtemer, president & CEO of Hefestus. “Hefestus’ SLB technology overcomes this problem, allowing seafood processors to provide consumers with fresh and nutritious seafood products that retain their natural look.”
SLB technology, shelf life booster, further enables manufacturers to pack fresh fish and seafood and keep its freshness, good flavour and high quality for up to 21 days.
The advanced packaging system enables manufacturers and marketers to transport fresh seafood products to distant destinations without any impact on product odour and appearance.
Source: Hefestus Ltd
© FoodBev Media Ltd 2024