国内外鱼和鱼制品的气调保鲜研究

气调保鲜包装能抑制微生物的生长和氧化反应,从而延长食品货架期。延长的能力取决于食品种类、脂肪含量、原细菌数、混合气体的组成、气体和食品的体积比,最重要的是储藏温度。鱼制品的货架期受微生物活性的限制,有些高脂鱼或超低温储藏的鱼制品受微生物作用的影响很小。另外,MAP制品的微生物安全是首要考虑。

A review of modified atmosphere packaging of fish and fishery products at home and abroad

Modified atmosphere packaging (MAP) extends shelf-life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf-life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf-life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity.This review examines the effect of the MAP technology used for fresh fishery products on the spoilage microbiological flora and on the food-borne pathogens that may be present in these products.