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.

引用

页码：143 / 152

页数：10

共 156 条

[1] EFFECT OF AN ELEVATED LEVEL OF CARBON-DIOXIDE CONTAINING ATMOSPHERE ON THE GROWTH OF SPOILAGE AND PATHOGENIC BACTERIA AT 2-C, 7-C, AND 13-C [J].