Application of Modified Atmosphere Packaging for Food Preservation
Fresh aquatic products Fresh fish and aquatic products are perishable foods with high moisture content. Anaerobic bacteria are one of the spoilage factors of fresh aquatic products during low temperature storage and produce harmful toxins to human health. Fresh-keeping gas is composed of gases such as O2, CO2 and N2. The modified atmosphere packaging of fatty fish is the main factor of spoilage and deterioration due to fatty acid oxidation. The protective gas is composed of gases such as CO2 and N2. Modified atmosphere packaging of fresh aquatic products, according to the variety and freshness, the preservation period at a temperature of 0 ~ 4 ℃ is 15 ~ 30 days. The packaging film must use a composite plastic film with high gas barrier properties to maintain the gas concentration in the packaging.
Cooked foods Western-style enemas and the preservation of Chinese-style cooked foods such as fish, shrimp, and meat require antiseptic and fresh flavor. The protective gas of cooked food modified atmosphere packaging is composed of gases such as CO2 and N2. The fresh-keeping period at a temperature of 0 ~ 4 ℃ is 30-90 days, and the fresh-keeping period at a temperature of 20-25 ℃ is 5-10 days. The packaging film must use a composite plastic film with high gas barrier properties to maintain the gas concentration in the packaging.
