The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes
Publikasjonsdetaljer
Tidsskrift : Foods , vol. 12 , p. 1–6–5 , 2023
Utgiver : MDPI
Internasjonale standardnummer
:
Trykt
:
2304-8158
Elektronisk
:
2304-8158
Publikasjonstype : Vitenskapelig artikkel
Sak : 14
Lenker
:
ARKIV
:
hdl.handle.net/11250/3081549
DOI
:
doi.org/10.3390/foods12142788
Forskningsområder
Produktutvikling
Teknologier for matprosessering
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
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)
