摘要
通过对新鲜食品(猪肉、鱼、果蔬)气调包装防腐保鲜的原理和试验研究,得到各类新鲜食品的气体混合配比和包装材料要求及0～4℃的保鲜期。同时通过包装内气体组分的检测,分析鲜鱼气调包装时气体混合配比中CO2浓度和包装材料阻隔性能对包装内气体动态变化的影响。
This paper introduces principle and research of fresh produces(pig meat, fish, vegetable and fruit) modified atmosphere packaging. The gas proportion mixing ,packaging material required and shelf life on 0～4 ℃ for some fresh produces of modified atmosphere packaging can be obtained by testing. According to analysis of the change 灶atmosphere in modified-atmosphere-packaging fresh fish , the effect of CO2 concentration and packaging material obstruct performance were obtained by inspecting atmosphere in packaging.
出处
《保鲜与加工》
CAS
2004年第2期12-15,共4页
Storage and Process
关键词
生鲜食品
气调保鲜
包装
发展趋势
fresh produces of modified atmosphere packaging
gas proportion mixing
packaging material obstruct performance
