Norwegian salmon processing. (Photo: Sinkaberg Hansen AS)
Cutting-edge technology favours salmon extended shelf-life
UNITED STATES
Tuesday, May 23, 2017, 02:20 (GMT + 9)
American technology company that naturally extends the shelf life of fresh proteins BluWrap states that fresh Norwegian salmon held for 20 days in its system performs identically to fresh salmon kept on ice for three days after slaughter.
The result has been shown in a study carried out by BluWrap in collaboration with Sinkaberg Hansen AS (SBH), the Norwegian University of Science and Technology (NTNU), and Kystlab-PreBio AS (Pre-BIO).
These findings were obtained through tests that specifically measured and compared freshness characteristics including microbiological, sensory, physical and chemical analyses between the salmon in BluWrap and the same product on ice, to prove there is a viable alternative to shipping using the existing Norwegian logistics network.
"The test results clearly demonstrate that BluWrap fish is as good as fresh fish on ice," said Mark Barnekow, chief executive officer of BluWrap.
As part of an effort towards environmentally friendly transport, the EU has pledged to reduce long distance (greater than 300 kilometres) road haulage by 30 per cent before 2030 by shifting transport from trucks to either rail or sea.
By using BluWrap, Norwegian fresh fish can now be shipped primarily by sea instead of by road, reducing the impact on Norway's environment and infrastructure.
"We have a completely new appreciation of the effectiveness of the BluWrap system," stressed Svien Gustav Sinkaberg, SBH owner.
The company's technology uses its patented oxygen management techniques to create and maintain an all-natural controlled atmosphere environment that extends the shelf life of perishable proteins.
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