Seen by consumers as a healthy alternative to meat, fish and seafood continue to grow in popularity worldwide.
However, fresh fish and seafood present their own set of handling and safety challenges. They rapidly lose their original quality due to high water activity, neutral pH (ideal for microorganisms) and the presence of enzymes, which rapidly undermine both taste and smell. The breakdown of proteins by microorganisms quickly results in unpleasant odours.
At Linde, we have a wide range of solutions that maintain safety and quality standards across the entire seafood chain – from the fish farm right to the consumer’s table.
-
Fish farming technologies and applications help you achieve the ideal water quality and enrich oxygen levels
-
In-transit chilling to maintain product quality along the entire distribution chain
-
Cryogenic chilling/freezing solutions to control processing temperatures at your plant
-
Modified atmosphere packaging (MAP) to extend shelf-life.