Published 2024

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Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 199 , p. 1–9–8 , 2024

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic article

Contributors : Chan, Sherry Stephanie; Pettersen, Gøril Nygård; Rode, Tone Mari; Lerfall, Jørgen; Rotabakk, Bjørn Tore

Research areas

Food processing technologies

Packaging solutions

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Kjetil Aune
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This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors studied include SGS/non-SGS, pressure at 400MPa/600MPa (5 min, 8-9 °C) and vacuum packaging with conventional/bio-based material. Stored over 48 d at 4 °C, the investigated parameters were drip loss, water and protein content, free amino acid (FAA) composition, colour, texture, pH and microbiological shelf life. Results revealed minimal differences in quality between packaging materials. The SGS-treated samples gave higher drip loss, lower water but higher protein and FAA content, and a softer texture. Nevertheless, adding CO2 prior to HPP significantly extended the product’s microbiological shelf life compared to only HPP. Therefore, using a more environmentally friendly bio-based packaging material is feasible while undergoing mild treatments like the combination of SGS and HPP at a lower treatment pressure for shelf-life extension.


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