The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product
Publication details
Journal : Journal of Food Engineering , vol. 216 , p. 151–158 , 2018
International Standard Numbers
:
Printed
:
0260-8774
Electronic
:
1873-5770
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1016/j.jfoodeng.201...
ARKIV
:
hdl.handle.net/11250/2579061
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
The demand for tasty, convenient, fresh seafood products is continually increasing. This stresses the need for processing methods that can prolong the otherwise short shelf life of seafood. A well-studied method is the use of modified atmosphere packing. However, research into the use of modified atmosphere packaging for seafood with varying lipid composition is limited. Thus, in this experiment the effect of lipid profile, storage temperature, and the gas composition of the modified atmosphere on the solubility of CO2 in a seafood model product was investigated. The temperature dependent Henry’s constants for the various compositions showed that the physical state of the lipids clearly influenced the solubility of CO2 in the model products, with liquid fat leading to a similar solubility of CO2 as water, while CO2 only being minimally dissolved in solid fats.
