Journal: Packaging technology & science, vol. 22, p. 199–208–10, 2009
International Standard Numbers:
Open Access: none
Gas measurement showed that the CO2 emitter based on fish weight developed too much CO, and the emitters based on surface area developed too less during storage. Samples with the lowest CO2 level in the headspace (emitter based on surface area), and also probably the lowest amount of absorbed CO2, had the highest bacterial growth after 17 days of storage for some of the samples. Both the pH and the bacterial growth were similar between the top layer and the bottom layer within the packages of more than one layer in each tray. This indicates that the CO2 was also available for the bottom layers. The liquid loss was similar for the trays with the different emitter types, but it differed between the tray sizes. A model based on the weight and surface area of the fish, and g/p ratio and capacity (ml) of the tray was made in order to more precisely calculate an optimal amount of the CO2 emitter ingredients because of a predefined CO2 level in the headspace. Copyright (C) 2008 John Wiley & Sons, Ltd.