作　　者： ; ; ; ; ; ;

机构地区： 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室

出　　处： 《中国水产科学》 2010年第4期869-877,共9页

摘　　要： 主要介绍了气调包装(Modified atmosphere packaging,MAP)保鲜技术在水产品中的应用及其研究现状。MAP技术能够通过抑制微生物的生长等机制延长水产品货架期。MAP混合气体中的CO2为抑菌的关键成份,O2也是重要成份。MAP水产品的品质和货架期取决于包装气体的成份及比例、储藏温度、原料种类及原料初始品质、混合气体的体积与包装物料的质量比(V/W)和包装材料等因素,其中储藏温度是关键因素。MAP水产品的腐败主要是一种或几种特定腐败菌(Specific Spoilage Organisms,SSOs)导致的;耐CO2的发光杆菌属(Photobacterium phosphoreum)为MAP鳕的特定腐败菌;嗜冷乳酸菌是多种MAP水产品的特定腐败菌。同样条件下,MAP水产品的品质和安全性优于真空包装和空气包装。 Modified atmosphere packaging（ MAP） can extend shelf-lives of most fishery products by inhibiting spoilage bacterial growth. In MAP gas system,CO2 plays more important role than O2 or other gas. The qualities and shelf-lives of MAP products are influenced by many factors,such as gas mixture,storage temperature,species, original qualities,packaging materials,and the ratio of gas volume to material weight,among which storage temperature is the most important factor. Many studies found the spoilage of MAP fishery products was induced by Specific spoilage organisms（ SSOs）. CO2-resistant Photobacterium phosphoreum was found in MAP cod at 0℃, whereas,Psychrophilic Lactic acid bacteria was considered as SSOs of different MAP fishes. Moreover,aquatic products treated with MAP could get a longer shelf-life and more safe quality than those treated with air or vacuumpackage under the same processing conditions.

关 键 词： 气调包装 水产品 特定腐败菌 货架期

领　　域： [生物学] [农业科学] [农业科学]