1) O 2 MAP
含氧气调包装
1.
Chilled pork loin packaged in a controlled atmosphere with CO+CO 2+N 2(CO MAP), high oxygen level O 2+CO 2+N 2, (high O 2 MAP), low oxygen level O 2+CO 2+N 2 (low O 2 MAP) and vacuum packaging(VP) were stored at (4±1)℃ to study the effect of atmosphere composition on its physicochemical properties and sensory characteristics over a period of three weeks.
3 )含氧气调包装中 ,冷却猪肉的 TV B-N值和 TBA值相对较高 ,特别是脂肪氧化加速 ,鲜红色泽 1周后很快变为褐色 ,并有不良气味产生 ,但汁液流失率比较低 ,所以含氧包装仅适合保质期在 1周以内的冷却猪肉。
2) O_2-MAP
含氧气调包装(O2-MAP)
3) CO-MAP
含CO气调包装(CO-MAP)
4) modified atmosphere packaging
气调包装
1.
Effect of modified atmosphere packaging on the quality of silver carp fillets under refrigeration;
不同气调包装对冷藏白鲢鱼片质量的影响
2.
Research advances in theories for modified atmosphere packaging of fruits and vegetables;
果蔬气调包装理论研究进展
3.
The effect of modified atmosphere packaging on the quality of black carp steaks under refrigeration;
不同CO_2气调包装对冷藏青鱼块质量的影响
5) MAP
气调包装
1.
Effect of packaging materials with different barrier property on fresh meat under MAP;
不同阻隔性的包装材料对气调包装鲜肉品质的影响
2.
The Research of MAP Mathematical Model for Fresh-cut;
切割果蔬气调包装数学模型的研究
3.
Effect of MAP on Beef during Shelf Life at Low Temperature;
气调包装对生鲜牛肉低温保鲜期的影响
6) Modified atmosphere package
气调包装
1.
The influences of natural preservative and modified atmosphere package on the shelf-life of sliced beef ham stored at 9℃ under fluorescence lighting conditions were studied with vacuum-packaged products as controls.
该文以真空包装组为对照,在9℃、光照贮藏条件下,采用天然保鲜剂和气调包装对牛肉火腿切片进行了保鲜试验。
2.
Modified atmosphere packages of purified Tegillarcula granosa were stored under the temperature of 0℃,4℃ and 10℃.
对净化后泥蚶进行气调包装,分别在0℃、4℃、10℃贮藏条件下研究货架期间泥蚶细菌菌落总数和挥发性盐基氮随温度时间变化情况,并建立两者与温度和时间之间的动力学模型,以预测和控制贮藏过程中细菌菌落总数和挥发性盐基氦变化。
补充资料：装聋装哑
1.见"装聋作哑"。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条