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Different MAP Conditions to Improve the Shelf Life of Sea Bass
Hülya Turan,Demet Kocatepe 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6
Shelf life of cultured sea bass packaged in air,vacuum, and gas mixture packages stored for 40 days at2.90±0.02oC was compared. The gas mixtures used containedCO2, O2, and N2 at difference percentages (M1: 75% CO2/25% N2; M2: 60% CO2/40% N2; M3: 30% O2/30% CO2/40% N2). Sensory and physical parameters, chemicalchanges, and microbiological counts were monitoredduring storage. Storage with a gas mix including 75 and60% CO2 was more effective than vacuum processing andpackaging with a gas mix that included oxygen. Vacuumwas the most effective method for preventing lipidoxidation. The optimum method for sea bass in view of allanalysis results was modified atmosphere packaging(MAP) and the most suitable gas mix ratio was 75% CO2/25% N2. The best days for consumption of sea basspackaged with air, MAP (M1, M2, and M3), and vacuumwere 4th, 28th, 28th, 16th, and 20th days, respectively.