MODIFIED ATMOSPHERE PACKAGING TECHNOLOGY - A REVIEW

被引：171
作者：
CHURCH, IJ
PARSONS, AL
机构：
[1] Faculty of Cultural and Education Studies, Leeds Metropolitan University, Leeds, LS1 3HE, Calverley Street
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1995年 / 67卷 / 02期
关键词：
MODIFIED ATMOSPHERE PACKAGING; VACUUM PACKAGING; FRUIT AND VEGETABLES; MEAT; SEAFOOD; MICROBIOLOGICAL SAFETY; SENSORY QUALITY;
D O I：
10.1002/jsfa.2740670202
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Modified atmosphere packaging is becoming increasingly common. It has been claimed that the technique enables significant shelf-life extension but in so doing presents an increased public health risk. This paper reviews the literature relating to the scientific basis of these claims. It demonstrates that shelf-life, sensory quality and safety of packaged products may be optimised only by harmonising a complex relationship between product and process.
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页码：143 / 152
页数：10
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