MODIFIED ATMOSPHERE PACKAGING OF SEAFOOD

被引：125

作者：

STAMMEN, K ^{[1
]}

GERDES, D ^{[1
]}

CAPORASO, F ^{[1
]}

机构：

[1] CHAPMAN COLL,DEPT FOOD SCI & NUTR,ORANGE,CA 92666

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1990年 / 29卷 / 05期

关键词：

D O I：

10.1080/10408399009527530

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The shelf life of seafood under current icing and refrigerated storage conditions ranges from 2 to 14 d, depending on species, harvest location, and season. Elevated carbon dioxide levels in modified atmosphere packaging (MAP) has been shown to inhibit the normal spoilage flora of seafood and double or triple shelf life. The threat of botulism, due to the presence of nonproteolytic psychyrotrophic Clostridium botulinum types B, E, and F, has been reason for caution in expanding this technology. This article examines the safety of MAP seafood through analysis and comparison of raw materials, research methodologies, quality indices, treatment, and packaging options. © 1990, Taylor & Francis Group, LLC. All rights reserved.

引用

页码：301 / 331

页数：31

共 147 条

[1] GROWTH AND PROTEASE SECRETION BY SPOILAGE BACTERIA - INFLUENCE OF NITROGEN FRACTIONS OF PROTEINACEOUS FOODS ON AEROMONAS-HYDROPHILA [J].