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ZHANG Xin-lin, XIE Jing, YANG Sheng-ping, PAN Ying-jie. Progress on modified atmosphere packaging technology of salmon[J]. Science and Technology of Food Industry, 2016, (04): 395-399. doi: 10.13386/j.issn1002-0306.2016.04.072
Citation: ZHANG Xin-lin, XIE Jing, YANG Sheng-ping, PAN Ying-jie. Progress on modified atmosphere packaging technology of salmon[J]. Science and Technology of Food Industry, 2016, (04): 395-399. doi: 10.13386/j.issn1002-0306.2016.04.072

Progress on modified atmosphere packaging technology of salmon

doi: 10.13386/j.issn1002-0306.2016.04.072
  • Received Date: 2015-05-06
  • Salmon was not only an ideal food source to supply nutrient for human,but also had health function.The research progress and development tendency of modified atmosphere packing(MAP) of salmon were introduced. If just adopting modified atmosphere packaging,salmon could be only kept quality in limited days,but if combining MAP with acid leach,salt marsh,smudging,preservative and fungicide,the shelf life of salmon could be prolonged longer,which was the major developing trend of modified atmosphere technology. Modified atmosphere packaging could inhibit the growth of aerobic bacteria. Salmon's specific spoilage organisms(SSO) under modified atmosphere packaging were Photobacterium phosphoreum,lactic acid bacteria and so on. The models created by the growth of spoilage bacteria was used to predict the shelf life of salmon,which was a useful method to establish an accurate and timely food safety risk assessment.
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