鮮魚背后的秘密當然是讓它保持低溫-接近零度。但即使你設法保持接近零度，魚仍會開始腐敗。肉體中的細菌會使魚的顏色發生變化，并且開始變味，氧氣是敵人之一，因為一些細菌是需要氧的，這意味著它們在存在氧氣時會生長。而氧氣也有助于保持魚的理想顏色，這就是海鮮類產品為什么在氣調包裝中的保鮮氣體氧氣和二氧化碳之間找到完美平衡的重要原因了。

很多人認為肉有紅色時看起來更新鮮。紅色來自肉中的肌紅蛋白，當在包裝中使用濃度高的氧氣保持紅色，但氧氣也會使好氧細菌生長，從而縮短肉類的保質期，二氧化碳可以阻止好氧細菌。因此。用氣調包裝機生產的包裝在氧氣（百分之八十）和二氧化碳（百分之二十）之間取得平衡，紅肉的保質期將會增加（百分之400-500）。

Reasons for Modified Atmosphere Packaging for Fresh Food

1. The secret behind fresh fish is of course keeping it cold - close to zero. But even if you manage to stay close to zero, the fish will still start to spoil. Bacteria in the flesh can change the color of the fish and start to taste bad. Oxygen is one of the enemies because some bacteria need oxygen, which means they will grow in the presence of Oxygen. Oxygen also helps maintain the desired color of the fish, which is why seafood products find the perfect balance between oxygen and carbon dioxide, the fresh-keeping gases in modified atmosphere packaging.

2. Many people think that meat looks fresher when it is red. The red color comes from the myoglobin in the meat, which keeps the color red when high concentrations of oxygen are used in the packaging, but oxygen also allows aerobic bacteria to grow, thereby shortening the shelf life of the meat, and carbon dioxide can deter aerobic bacteria. therefore. Packs produced with modified atmosphere packaging machines that balance between oxygen (eighty percent) and carbon dioxide (twenty percent) will increase the shelf life of red meat (400-500 percent).