水产品气调保鲜技术研究进展

主要介绍了水产品气调包装保鲜技术的研究现状、气调包装的气体组成及其作用,其中CO2主要起抑菌作用,N2充当填充气体,O2和CO在肉色方面有保护作用.此外,也从原料鱼的处理、包装材料、贮藏温度等方面探讨了影响气调保鲜效果的因素.气调包装结合低温等其他保鲜方式对水产品腐败菌和致病菌的抑制效果显著,但高浓度CO2的气调包装会加大水产品汁液流失.气调包装相对于真空包装能更有效地延长水产品的货架期.

Progress on modified atmosphere technique for aquatic products

The research status of modified atmosphere packaging (MAP) of aquatic products technology, and thecomposition and effect of MAP were mainly introduced in this article. The CO2 acts on bacteriostasis, the N2 acts onfilling gas, the O2 and CO act to protect color. Furthermore, from the aspect of processing of material fish, packagingmaterials and storage temperature, the factors on preservation of MAP were also investigated. Low temperaturecombined with MAP has a great inhibition effect on spoilage organisms and pathogenic bacteria, but the highconcentrations of CO2 gas packaging increase the juice loss of aquatic products. MAP is more effective to extend theshelf life of aquatic products than the vacuum packaging.