气调系统与鱼类及渔业产品的货架期延长
Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products.
作者信息
DeWitt Christina A Mireles, Oliveira Alexandra C M
机构信息
OSU Seafood Research & Education Center Experiment Station, Department of Food Science and Technology, Oregon State University, Astoria, OR 97103, USA.
BluWrap, 766 Harrison Street #102, San Francisco, CA 94107, USA.
出版信息
Foods. 2016 Jun 28;5(3):48. doi: 10.3390/foods5030048.
Abstract
This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.
摘要
本综述旨在总结过去15年发表的关于气调包装（MA）系统在延长鱼类及渔业产品货架期方面应用的研究结果。本综述强调了二氧化碳在海产品保鲜中的重要性，并强调了将气调包装技术与超低温储存相结合的益处。人们普遍认为，气调包装技术并不能提高产品质量，也不应被用作良好卫生条件和严格温度控制的替代品。然而，气调包装技术的应用所带来的益处能够显著影响产品质量的保持及其后续货架期。因此，本综述首次提出了针对鲜鱼的详细处理和质量指南，以实现气调包装技术的最大效益。
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