date:Apr 25, 2013
ing method is called MAP, or Modified Atmosphere Packaging. With the Superfresh method, the salmon can stay fresh for up to 20 days at a constant low temperature, or 10-12 days at four degrees above zero.
The initial research was intended to find a packaging method specially designed for cod and salmon fillet, but the same method could also eventually be used for other types of fish and also for meat.
After the pack is sealed, the cushion develops CO2 gas and it also has absorbent properties.