| 書目名稱 | Principles and Applications of Modified Atmosphere Packaging of Foods | | 編輯 | B. A. Blakistone (Senior Scientist) | | 視頻video | http://file.papertrans.cn/756/755324/755324.mp4 | | 圖書封面 |  | | 描述 | Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very | | 出版日期 | Book 1998 | | 關(guān)鍵詞 | Poultry; atmosphere; carbon; carbon dioxide; contamination; fish; food; growth; nitrogen; oxygen; preservation | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-6252-5 | | isbn_softcover | 978-1-4757-6254-9 | | isbn_ebook | 978-1-4757-6252-5 | | copyright | Springer Science+Business Media New York 1998 |
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