鮮(xian)魚(yu)(yu)背(bei)后的(de)秘密當然是(shi)(shi)(shi)讓它(ta)(ta)保持(chi)低溫-接近(jin)零度(du)。但即使你(ni)設法保持(chi)接近(jin)零度(du)，魚(yu)(yu)仍會開始腐敗。肉體中的(de)細菌(jun)會使魚(yu)(yu)的(de)顏色發生變化，并且開始變味(wei)，氧(yang)(yang)氣是(shi)(shi)(shi)敵人之一，因為一些細菌(jun)是(shi)(shi)(shi)需要(yao)氧(yang)(yang)的(de)，這意味(wei)著(zhu)它(ta)(ta)們在(zai)存在(zai)氧(yang)(yang)氣時會生長。而氧(yang)(yang)氣也有助于保持(chi)魚(yu)(yu)的(de)理想顏色，這就是(shi)(shi)(shi)海鮮(xian)類產(chan)品為什(shen)么在(zai)氣調包裝中的(de)保鮮(xian)氣體氧(yang)(yang)氣和二氧(yang)(yang)化碳之間找到完美平(ping)衡的(de)重要(yao)原因了。

很多人(ren)認為(wei)肉(rou)(rou)(rou)有紅色時看起來(lai)(lai)更新(xin)鮮。紅色來(lai)(lai)自肉(rou)(rou)(rou)中(zhong)的(de)肌紅蛋白，當在(zai)包(bao)(bao)(bao)裝(zhuang)中(zhong)使(shi)用濃度高(gao)的(de)氧(yang)(yang)氣保(bao)持紅色，但氧(yang)(yang)氣也會使(shi)好氧(yang)(yang)細菌(jun)生(sheng)長，從而縮(suo)短肉(rou)(rou)(rou)類(lei)的(de)保(bao)質期，二氧(yang)(yang)化碳可以(yi)阻(zu)止好氧(yang)(yang)細菌(jun)。因此(ci)。用氣調包(bao)(bao)(bao)裝(zhuang)機生(sheng)產(chan)的(de)包(bao)(bao)(bao)裝(zhuang)在(zai)氧(yang)(yang)氣（百(bai)分(fen)之八十）和二氧(yang)(yang)化碳（百(bai)分(fen)之二十）之間(jian)取得平衡，紅肉(rou)(rou)(rou)的(de)保(bao)質期將(jiang)會增加（百(bai)分(fen)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).