Abstract：This text studies the characteristic of the microorganism growth and decay in the Some Sea Food and the method of extension fresh period under the refrigerate condition.The result showed that the microorganism quantity is stability in first 8～12 hours,after this period to obviously increase.At the same time,the fresh degree evaluation such as TVBN,acidity etc.is synchro-nous variety.Adopt 1/4 CO2 packing,additive the natural preservative,lower the water active(Aw)etc.measure the fresh degree can validate to prolong.
陈军；王雨净；夏志华. 海产品中微生物的消长特征及其控制[J]. 肉类研究, 2006, 20(8): 48-50.
Chen Jun;Wang Yu-jing;Xia Zhi-hua. The Characteristic of Growth and Decay of Microorganism in the Some Sea Food and its Control. Meat Research, 2006, 20(8): 48-50.
2006, Vol. 20 
