Published 2023

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Publication details

Journal : Foods , vol. 12 , p. 1–6–5 , 2023

Publisher : MDPI

International Standard Numbers :
Printed : 2304-8158
Electronic : 2304-8158

Publication type : Academic article

Contributors : Rotabakk, Bjørn Tore; Rognstad, Elena Marie; Jakobsen, Anita Nordeng; Lerfall, Jørgen

Issue : 14

Research areas

Food processing technologies

Product development

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Kjetil Aune
Chief Librarian


Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 in an existing processing step, such as the product’s cooling step. A full factorial design was set up with SGS times (0.5, 1.0, and 2.0 h) and temperatures of fish cakes (chilled (0 ◦C) or during chilling (starting at 85 ◦C)) as factors. MA-packaged fish cakes were included as a control. The response was headspace gas composition at equilibrium. Headspace gas composition at equilibrium showed significantly (p < 0.05) less dissolved CO2 in hot fish cakes after 0.5 h than in cold cakes. Still, no significant differences were found between hot and cold at 1.0 and 2.0 h. Also, all SGS samples, regardless of time and temperature, had a higher content of CO2 compared to modified atmosphere packaging (MAP)


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