The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes-Reference-Cited by-同舟云学术

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

Published:2023-07-22 Issue:14 Volume:12 Page:2788
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Rotabakk Bjørn Tore¹^ORCID,Rognstad Elena Marie²,Jakobsen Anita Nordeng²^ORCID,Lerfall Jørgen²^ORCID

Affiliation:

1. Nofima AS—Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, 4068 Stavanger, Norway

2. Department of Biotechnology and Food Science, NTNU—Norwegian University of Science and Technology, 7491 Trondheim, Norway

Abstract

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).

Funder

Norwegian Research Council

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/14/2788/pdf

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