新鲜食品用气调包装的原因

鲜鱼背后的秘密当然是让它保持低温-接近零度。但即使你设法保持接近零度，鱼仍会开始腐败。肉体中的细菌会使鱼的颜色发生变化，并且开始变味，氧气是敌人之一，因为一些细菌是需要氧的，这意味着它们在存在氧气时会生长。而氧气也有助于保持鱼的理想颜色，这就是海鲜类产品为什么在气调包装中的保鲜气体氧气和二氧化碳之间找到完美平衡的重要原因了。

很多人认为肉有红色时看起来更新鲜。红色来自肉中的肌红蛋白，当在包装中使用浓度高的氧气保持红色，但氧气也会使好氧细菌生长，从而缩短肉类的保质期，二氧化碳可以阻止好氧细菌。因此。用气调包装机生产的包装在氧气（百分之八十）和二氧化碳（百分之二十）之间取得平衡，红肉的保质期将会增加（百分之400-500）。

Reasons for Modified Atmosphere Packaging for Fresh Food

1. The secret behind fresh fish is of course keeping it cold - close to zero. But even if you manage to stay close to zero, the fish will still start to spoil. Bacteria in the flesh can change the color of the fish and start to taste bad. Oxygen is one of the enemies because some bacteria need oxygen, which means they will grow in the presence of Oxygen. Oxygen also helps maintain the desired color of the fish, which is why seafood products find the perfect balance between oxygen and carbon dioxide, the fresh-keeping gases in modified atmosphere packaging.

2. Many people think that meat looks fresher when it is red. The red color comes from the myoglobin in the meat, which keeps the color red when high concentrations of oxygen are used in the packaging, but oxygen also allows aerobic bacteria to grow, thereby shortening the shelf life of the meat, and carbon dioxide can deter aerobic bacteria. therefore. Packs produced with modified atmosphere packaging machines that balance between oxygen (eighty percent) and carbon dioxide (twenty percent) will increase the shelf life of red meat (400-500 percent).