鮮魚背后的秘密當(dāng)然是讓它保持低溫-接近零度。但即使你設(shè)法保持接近零度，魚仍會(huì)開始腐敗。肉體中的細(xì)菌會(huì)使魚的顏色發(fā)生變化，并且開始變味，氧氣是敵人之一，因?yàn)橐恍┘?xì)菌是需要氧的，這意味著它們?cè)诖嬖谘鯕鈺r(shí)會(huì)生長。而氧氣也有助于保持魚的理想顏色，這就是海鮮類產(chǎn)品為什么在氣調(diào)包裝中的保鮮氣體氧氣和二氧化碳之間找到完美平衡的重要原因了。

很多人認(rèn)為肉有紅色時(shí)看起來更新鮮。紅色來自肉中的肌紅蛋白，當(dāng)在包裝中使用濃度高的氧氣保持紅色，但氧氣也會(huì)使好氧細(xì)菌生長，從而縮短肉類的保質(zhì)期，二氧化碳可以阻止好氧細(xì)菌。因此。用氣調(diào)包裝機(jī)生產(chǎn)的包裝在氧氣（百分之八十）和二氧化碳（百分之二十）之間取得平衡，紅肉的保質(zhì)期將會(huì)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).