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dc.contributor.authorJakobsen, Anita Nordeng
dc.contributor.authorGabrielsen, Lisa
dc.contributor.authorJohnsen, Elena Marie
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorLerfall, Jørgen
dc.date.accessioned2023-01-25T09:06:49Z
dc.date.available2023-01-25T09:06:49Z
dc.date.created2022-05-24T20:08:15Z
dc.date.issued2022
dc.identifier.citationJournal of Food Science. 2022, 87 (6), 2377-2390.
dc.identifier.issn0022-1147
dc.identifier.urihttps://hdl.handle.net/11250/3046122
dc.description.abstractThe 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 (pequilibrium = 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.
dc.language.isoeng
dc.titleApplication of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
dc.title.alternativeApplication of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber2377-2390
dc.source.volume87
dc.source.journalJournal of Food Science
dc.source.issue6
dc.identifier.doi10.1111/1750-3841.16164
dc.identifier.cristin2027116
dc.relation.projectNorges forskningsråd: 294641
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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