Application of modified atmosphere packaging 1
Fresh aquatic and marine fish
The deterioration of fresh aquatic and marine fish is mainly caused by bacteria that decompose trimethylamine oxide of fish meat to release rotten trimethylamine, oxidative rancidity of fish fat, enzymatic degradation of fish meat in fish, soft bacteria on the surface of fish (aerobic E. coli, Anaerobic Clostridium sporogenes) produces poisonous toxins, endangering human health.
The gas used for modified atmosphere packaging of fish is composed of CO2, 02 and N2. The CO2 gas concentration is higher than 50%, which inhibits the growth of aerobic bacteria and mold without oozing fish meat; O2 concentration of 10% -15% suppresses anorexia Oxygen bacteria multiply.
The gills and giblets of fish contain a lot of bacteria, which need to be removed, washed and disinfected before packaging. Because CO2 easily leaks out of the plastic film, the packaging material for modified atmosphere packaging of fish needs to use a composite film with high gas barrier properties, at 0℃.
It can be kept for 15-30 days at 4 ℃.
The deterioration of shrimp is mainly caused by microorganisms. Its internal enzymes cause the shrimp to turn black. The modified atmosphere packaging can keep the grass shrimp fresh. After immersing shrimp in 100mg / L lysozyme and 1.25% sodium bisulfite preservative solution for treatment, the mixed atmosphere of 40% CO2 and 60% N2 is used to fill the modified atmosphere packaging, and its shelf life is 22 Days is 6.5 times the shelf life of the control sample.
