真空包裝不能(neng)(neng)抑制(zhi)厭氧(yang)(yang)菌的繁殖(zhi)(zhi)和(he)(he)酶反應引起(qi)的食(shi)品(pin)(pin)變(bian)(bian)(bian)質(zhi)(zhi)和(he)(he)變(bian)(bian)(bian)色(se)，因此還需與其(qi)它輔助方法結合，如冷藏、速凍、脫水(shui)、高溫殺菌、輻照 滅菌、微波殺菌、鹽腌制(zhi)等。真空除(chu)(chu)(chu)氧(yang)(yang)除(chu)(chu)(chu)了(le)抑制(zhi)微生物的生長(chang)和(he)(he)繁殖(zhi)(zhi)外(wai)，另(ling)一個重要功(gong)能(neng)(neng)是防止食(shi)品(pin)(pin)氧(yang)(yang)化，因油脂類食(shi)品(pin)(pin)中含有(you)大量(liang)不飽(bao)和(he)(he)脂肪酸，受(shou)氧(yang)(yang)的作(zuo)用而氧(yang)(yang)化，使食(shi)品(pin)(pin)變(bian)(bian)(bian)味、變(bian)(bian)(bian)質(zhi)(zhi)，此外(wai)，氧(yang)(yang)化還使維生素(su)A和(he)(he)C損(sun)失，食(shi)品(pin)(pin)色(se)素(su)中的不穩定物質(zhi)(zhi)受(shou)氧(yang)(yang)的作(zuo)用，使顏色(se)變(bian)(bian)(bian)暗。所以，除(chu)(chu)(chu)氧(yang)(yang)能(neng)(neng)有(you)效地防止食(shi)品(pin)(pin)變(bian)(bian)(bian)質(zhi)(zhi)，保(bao)持其(qi)色(se)、香、味及營養(yang)價值。