Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package

Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)

Abstract

The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO₂ in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins.

The present study aimed to examine the solubility of CO₂ in salmon loins as affected by rigor status. In addition, the effect of predissolved CO₂ on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO₂ pretreatment was conducted, exposing loins to 100% CO₂ for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days.

Dissolved CO₂ in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (p_equilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05).

The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste.

Practical Application

CO₂ can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef

This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO2/80% N2 and 30% CO2/70% N2. Results indicated that red meat color was maintained for up to 28 d of storage. Nevertheless, a* values (meat redness) decreased during display as storage time increased (p < 0.05). Master packs with 2 types of oxygen scavengers showed comparable total carbon dioxide absorbed. However, differences between oxygen scavengers were noticed in packages that did not include meat. Carbon dioxide significantly decreased by 14 d of storage in packages with oxygen scavengers (p < 0.05), and remained low for the duration of the study. Carbon dioxide absorption by an oxygen scavenger is an important factor when considering the headspace gas and specific oxygen scavenger used in a modified atmosphere packaging system.

Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

This review aims at summarizing the findings of studies published over the past 15 years on the application of modified atmosphere (MA) systems for shelf life extension of fish and fishery products. This review highlights the importance of CO₂ in the preservation of seafood products, and underscores the benefits of combining MA technology with product storage in the superchilled temperature range. It is generally accepted that MA technology cannot improve product quality and should not be utilized as a substitute for good sanitation and strict temperature control. Benefits derived from application of MA, however, can significantly impact preservation of product quality and it subsequent shelf-life. For this reason, this review is the first of its kind to propose detailed handling and quality guidelines for fresh fish to realize the maximum benefit of MA technology.

Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization

The suitability of soluble gas stabilization (SGS) to dissolve CO2 into Atlantic halibut ( Hippoglossus hippoglossus) fillets prior to modified atmosphere packaging (MAP) were investigated. Two levels of CO2 partial pressures (200 and 400 kPa) and two levels of time (1 and 2h) with SGS treatment was used in a factorial design, and compared to conventional MAP. Headspace gas volume (mL), headspace gas composition (%), drip loss (%), pH, microbiological characteristics, off-odor and color were assessed on the packaged fillets. Increased partial pressure and increased SGS treatment time before MAP significantly ( p<0.001) increased the CO2 content in the packaged fillets and counteracted package collapse. No interaction between the time and partial pressure was found. SGS treatment significantly ( p = 0.038) reduced aerobic plate count (APC) and psychrotrophic count (PC). APC and PC increased significantly the tree first sampling days during storage (7, 15, and 21) and stabilized from day 21 to day 28. H2S producing bacteria and Brochothrix thermosphacta was not affected by the SGS treatment. H2S producing bacteria decreased significantly from day 7 to day 15. SGS treatment decreased the drip loss significantly ( p = 0.006). Color and pH were not affected by the SGS treatment. No difference in the off odor was found between the treatments. Based on off odor analysis, the shelf life of the halibut fillet in this trial exceeded 28 days.