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防腐剂是没有，不过天天装在铁罐里，又有盐和糖作用着，这跟新鲜海鲜是没法比的。
少吃为妙。真的喜欢也得吃点洋葱大蒜的多少解点毒。
Canned fish
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Microbial loads can be physically controlled by canning and then sterilizing with heat
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.
Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires a method of pressurized cooking which is provided by the containment within the can.[1] After sterilization, the containing can prevents microorganisms from entering and proliferating inside. Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism), can only be eliminated at temperatures above the boiling point.
Such preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss of fish quality. Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours associated with spoiled fish.[2][3]
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准备姜醋 - 两年前写的,来捞点分 (2008-12-30) janine 
楼主:aimom
发表于 2015-3-12 02:41
