真(zhen)空包裝(zhuang)不(bu)能抑(yi)制(zhi)(zhi)厭(yan)氧(yang)(yang)菌的(de)(de)繁殖和(he)酶反應引起的(de)(de)食(shi)(shi)(shi)(shi)品變(bian)(bian)質(zhi)(zhi)和(he)變(bian)(bian)色(se),因(yin)此(ci)還需與其(qi)它輔助方法結合,如冷(leng)藏、速(su)凍、脫水、高溫(wen)殺菌、輻照 滅菌、微波殺菌、鹽腌制(zhi)(zhi)等。真(zhen)空除氧(yang)(yang)除了(le)抑(yi)制(zhi)(zhi)微生(sheng)物的(de)(de)生(sheng)長和(he)繁殖外(wai),另一(yi)個(ge)重要功能是(shi)防止食(shi)(shi)(shi)(shi)品氧(yang)(yang)化(hua)(hua)(hua),因(yin)油脂類食(shi)(shi)(shi)(shi)品中(zhong)(zhong)含(han)有大(da)量不(bu)飽和(he)脂肪(fang)酸,受氧(yang)(yang)的(de)(de)作用而氧(yang)(yang)化(hua)(hua)(hua),使(shi)(shi)食(shi)(shi)(shi)(shi)品變(bian)(bian)味(wei)、變(bian)(bian)質(zhi)(zhi),此(ci)外(wai),氧(yang)(yang)化(hua)(hua)(hua)還使(shi)(shi)維(wei)生(sheng)素A和(he)C損失,食(shi)(shi)(shi)(shi)品色(se)素中(zhong)(zhong)的(de)(de)不(bu)穩定物質(zhi)(zhi)受氧(yang)(yang)的(de)(de)作用,使(shi)(shi)顏色(se)變(bian)(bian)暗。所以(yi),除氧(yang)(yang)能有效地防止食(shi)(shi)(shi)(shi)品變(bian)(bian)質(zhi)(zhi),保持其(qi)色(se)、香、味(wei)及營(ying)養價(jia)值。
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