Low-temperature preservation method of modified atmosphere packaged sashimi

Abstract

The invention provides a low-temperature preservation method of modified atmosphere packaged sashimi. The low-temperature preservation method of the modified atmosphere packaged sashimi is characterized by comprising the following steps: putting sashimi into a packaging container; filling the packaging container with a mixed gas of 40%-90% of carbon dioxide and 0-50% of nitrogen and 5%-15% of oxygen in volume percentage, and sealing the packaging container; and putting the packaging container into an environment at 0-2 DEG C and storing. The low-temperature preservation method of the modified atmosphere packaged sashimi, which is provided by the invention, has the beneficial effects that microorganisms such as aerobic bacteria and mould are inhibited from growing and reproducing by utilizing carbon dioxide with relative high ratio, so that activities of the microorganisms can be effectively stopped and reduced; the lag phase and the exponential phase of microorganism growth are prolonged; anticorrosion and mildew proof effects are played; the inhibition effect is reached by reducing the pH value of the surface of the sashimi; the anticorrosion period of the sashimi is prolonged; the color change of the surface of sashimi and the thinning of the red part are prevented by utilizing oxygen; the storage temperature at 0-2 DEG C is used, so that aerobic bacteria cannot grow; the mixed gas with the proper ratio is selected, so that the preservation time of the sashimi is prolonged to be 10-14 days at proper temperature.

Description

technical field [0001] The invention belongs to the technical field of packaging and preservation, and in particular relates to a low-temperature preservation method for modified atmosphere packaging sashimi. Background technique [0002] As a relatively common type of seafood, fish has become a delicacy that often appears on people's tables. The main reason for the deterioration of fish is that the bacteria decompose the trimethylamine oxide of the fish meat to release the putrid trimethylamine, the fat oxidation and rancidity of the fish meat, the enzymatic degradation of the fish meat and the softening of the fish meat, and the toxin produced by the bacteria on the surface of the fish body. Sashimi is fresh fish sliced ​​raw, so it is more susceptible to microorganisms such as bacteria. The shelf life of sashimi is very short, generally only 3-5 days, and once the shelf life is over, it can only be thrown away, which is easy to cause waste. Contents of the invention ...

AI Technical Summary

Problems solved by technology

The storage period of sashimi is very short, generally only 3-5 days, once the storage period is over, it can only be thrown away, which is easy to cause waste