BENEFITS OF INDUSTRIAL GAS FOR FISHING INDUSTRY

Fish is a nutritious, healthy food and is popular all over the world. However, as the world's population is increasing day by day, the natural fish stocks in the oceans gradually fail to meet human needs. One of the ways to address this shortage is the development of fish farms.

There are many factors affecting the success of a fish farming business. In particular, industrial gas plays an essential role with many different applications from incubation until the final product is transported to the user.

The gas most used in this industry can be mentioned as Oxygen, simply because like most other creatures, fish need oxygen to sustain life.

Another more interesting benefit of oxygen for bran is that if oxygen is maintained at a constant level in the tank, it will increase the metabolism of the fish, thereby increasing the conversion of feed into weight. actual quantity of fish. Thus, businesses will reduce the amount of fish feed required, which means a reduction in the cost of feed per kilogram of fish. If the output of an aquaculture enterprise is tons of fish, it means that this business can save up to tons of feed per day.

Also, in large aquaculture systems, maintaining a steady oxygen level in the tank will increase fish production. By adding Oxygen, businesses can increase the growth rate of fish per day, reduce the time fish stay in the water thereby increasing the efficiency of the entire production cycle.

When the fish has been harvested and processed, fish farming businesses can continue to use other industrial gases to apply in packaging and preserving finished products. Several companies are now using MAP (Modified Atmosphere Packaging) technology to package products into packaging. This technology uses a mixture of Nitrogen and Co2 gases to help inhibit the growth of bacteria – increasing the shelf life of the finished product.

Besides the above applications, fish farming companies can also use liquid nitrogen gas to quickly freeze fish to ensure better preservation of finished products. When the product is quickly frozen, the cellular structure of the food is maintained, resulting in the fish not only looking better when defrosting, but also having a fresher taste.