国内新鲜食品气调包装技术研究现状

摘要

气调包装是一种重要的食品保鲜方法,可以有效延长产品的货架期.使用气调包装技术保鲜食品时,影响保鲜效果的因素主要有三个,一是包装气体的初始组分,二是保鲜过程中包装气体的变化,三是保鲜的温湿度条件.总结目前常用的两种果蔬呼吸模型,并分析其适用范围.总结出保鲜新鲜果蔬、鲜切蔬菜和肉类产品的初始气体组分.介绍不同包装膜对包装内外气体交换的影响.概述气调包装温湿度的相关研究.最后,对气调包装技术研究提出建议.%Modified atmosphere packaging (MAP) is an important method of food preservation,which can effectively extend products' shelf life.When using MAP to preserve food,there are three main factors that affect the preservation.The first is the initial component of packaging gas.The second is the change of packaging gas during the process.The third is the temperature and humidity conditions.Two common respiration models of fruits and vegetables usually used at present were summarized.And their scopes of application were analyzed.Initial gas composition for the preservation of fresh fruits and vegetables,fresh-cut vegetables and meat products was summed up.The effect of gas exchange inside and outside using different packaging films was introduced.Studies of temperature and humidity in MAP were summarized.Finally,some suggestions for MAP technology research were proposed.