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Product detail:
WHY CHOOSE VACUUM PACKED DRIED FISH?
What is Vacuum Packaging?
The process of removing air around a food product and then sealing that product in an impermeable packaging material.
How is shelf life extended under Vacuum?
Removing the air that surrounds food inhibits growth of bacteria, mold and yeast because these and other spoilage micro-organisms need oxygen to grow. Once moist air is removed
and the pouch is sealed, oxygen levels continue to drop where carbon dioxide levels increase. The low oxygen, high carbon dioxide environment significantly reduces the growth of normal spoilage organisms, allowing longer shelf life. When vacuum packed, the shelf life of any perishable product is extended by 3 to 5 times!
Advantages of Vacuum Packaging:
1. Safety.
Removing oxygen dramatically reduces the growth of mold, bacteria and yeast, all which need oxygen to grow and reproduce. By eliminating these elements you greatly reduce the chance of pathogenic bacteria growing in the food that makes us sick.
2. Avoid Insect Infestation.
Insects, like all living organisms, require air for life. When air is removed from the environment in which we store food, the insects cannot survive. The protective air-barrier keeps the aromas inside the package, so insects cannot recognize it as food.
3. Reduces Spoilage, Save Money and Prevent Profit Loss.
Vacuum Packaging allows for money saving. Reducing the amount of food being thrown away can be a huge money saver. By reducing the spoilage, you reduce the need to throw food away. As a result, you save money.
4. Protect Delicate Flavors and Oils.
If you are health conscious, chances are you now include more fish in your diet than you use to. Fish is rich in eicosapentaenoic (EPA) Oil, which we now know is very good for the prevention of cardiovascular disease. Fish Oils deteriorate and become rancid faster than the fat that is found in beef, chicken, and pork. Vacuum-packaging eliminates oxygen which causes fish oil to become rancid.
5. Worry and hassle free.
No more worries when bringing in dried fish to airport because the aroma inside is completely contained and cannot penetrate the vacuum bags. Ideal for pasalubong!
6. Improved package quality.
Finished product is clean, odorless, presentable and convenient to carry.
Advantages of Vacuum Packaging:
1. Safety.
Removing oxygen dramatically reduces the growth of mold, bacteria and yeast, all which need oxygen to grow and reproduce. By eliminating these elements you greatly reduce the chance of pathogenic bacteria growing in the food that makes us sick.
2. Avoid Insect Infestation.
Insects, like all living organisms, require air for life. When air is removed from the environment in which we store food, the insects cannot survive. The protective air-barrier keeps the aromas inside the package, so insects cannot recognize it as food.
3. Reduces Spoilage, Save Money and Prevent Profit Loss.
Vacuum Packaging allows for money saving. Reducing the amount of food being thrown away can be a huge money saver. By reducing the spoilage, you reduce the need to throw food away. As a result, you save money.
4. Protect Delicate Flavors and Oils.
If you are health conscious, chances are you now include more fish in your diet than you use to. Fish is rich in eicosapentaenoic (EPA) Oil, which we now know is very good for the prevention of cardiovascular disease. Fish Oils deteriorate and become rancid faster than the fat that is found in beef, chicken, and pork. Vacuum-packaging eliminates oxygen which causes fish oil to become rancid.
5. Worry and hassle free.
No more worries when bringing in dried fish to airport because the aroma inside is completely contained and cannot penetrate the vacuum bags. Ideal for pasalubong!
6. Improved package quality.
Finished product is clean, odorless, presentable and convenient to carry.
