真空包裝不能(neng)抑制(zhi)厭氧(yang)(yang)(yang)菌(jun)(jun)的(de)(de)繁殖(zhi)和酶反應引起的(de)(de)食(shi)(shi)(shi)(shi)品(pin)(pin)變(bian)(bian)(bian)質和變(bian)(bian)(bian)色，因此(ci)(ci)還(huan)(huan)需與(yu)其(qi)(qi)它輔助方(fang)法(fa)結合，如冷藏(zang)、速凍(dong)、脫水(shui)、高溫殺(sha)菌(jun)(jun)、輻照 滅菌(jun)(jun)、微(wei)波殺(sha)菌(jun)(jun)、鹽腌制(zhi)等(deng)。真空除氧(yang)(yang)(yang)除了(le)抑制(zhi)微(wei)生(sheng)物的(de)(de)生(sheng)長和繁殖(zhi)外(wai)，另一個重要功能(neng)是防(fang)(fang)止食(shi)(shi)(shi)(shi)品(pin)(pin)氧(yang)(yang)(yang)化(hua)，因油脂類(lei)食(shi)(shi)(shi)(shi)品(pin)(pin)中含有大(da)量不飽和脂肪酸，受(shou)氧(yang)(yang)(yang)的(de)(de)作用而氧(yang)(yang)(yang)化(hua)，使(shi)(shi)食(shi)(shi)(shi)(shi)品(pin)(pin)變(bian)(bian)(bian)味、變(bian)(bian)(bian)質，此(ci)(ci)外(wai)，氧(yang)(yang)(yang)化(hua)還(huan)(huan)使(shi)(shi)維生(sheng)素A和C損失，食(shi)(shi)(shi)(shi)品(pin)(pin)色素中的(de)(de)不穩定物質受(shou)氧(yang)(yang)(yang)的(de)(de)作用，使(shi)(shi)顏(yan)色變(bian)(bian)(bian)暗。所以，除氧(yang)(yang)(yang)能(neng)有效地(di)防(fang)(fang)止食(shi)(shi)(shi)(shi)品(pin)(pin)變(bian)(bian)(bian)質，保持其(qi)(qi)色、香(xiang)、味及(ji)營養(yang)價(jia)值。