CAJ | 학술논문

酱腌菜酸败变质主要是由微生物的活动引起的，微生物存在于酱腌菜产销各个环节。采用阻隔性良好的包装材料，如KPA/PE以及先进的包装技术，能在其贮藏、流通、销售环节抑制包装内微生物的繁殖，对于控制酱腌菜保质期内的酸败变质和延长保质期有着明显的效果。
장업채산패변질주요시유미생물적활동인기적，미생물존재우장업채산소각개배절。채용조격성량호적포장재료，여KPA/PE이급선진적포장기술，능재기저장、류통、소수배절억제포장내미생물적번식，대우공제장업채보질기내적산패변질화연장보질기유착명현적효과。
Rancidity of pickles is mainly caused by microbial which exists in each link of production and sales of pickles.Good-barrier packaging materials,such as KPA/PE,and advanced packaging technology can in-hibit the propagation of microorganisms during the process of storage,circulation and sale of pickles.It is proved to be an effect way to protect pickles from rancidity and extend the shelf life.