The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO 2 in a seafood model product

Abstract

The demand for tasty, convenient, fresh seafood products is continually increasing. This stresses the need for processing methods that can prolong the otherwise short shelf life of seafood. A well-studied method is the use of modified atmosphere packing. However, research into the use of modified atmosphere packaging for seafood with varying lipid composition is limited. Thus, in this experiment the effect of lipid profile, storage temperature, and the gas composition of the modified atmosphere on the solubility of CO2 in a seafood model product was investigated. The temperature dependent Henry's constants for the various compositions showed that the physical state of the lipids clearly influenced the solubility of CO2 in the model products, with liquid fat leading to a similar solubility of CO2 as water, while CO2 only being minimally dissolved in solid fats.

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

“…Unfortunately, the raw material characteristics were significantly different for the two batches, both regarding protein content ( P = 0.003), lipid content ( P = 0.002), and water content ( P = 0.002). It has previously been shown (Abel et al., ) that the important parameter for absorption of CO 2 and consequently the bacteriostatic effect of packaging is the total content of water and liquid lipid. When combing water and lipid content from each of the two batches of salmon, no significant differences were seen between them ( P > 0.642) rendering the differences in each compound not important.…”

“…The headspace gas composition (% O 2 and CO 2 ) was measured using an oxygen and carbon dioxide analyzer (Checkmate 9900 analyzer, PBI‐Dansensor) as described by Abel, Rotabakk, Rustad, and Lerfall (). The gas compositions were measured at storage day 0, 6, 10, 13, 17, and 24.…”

Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil

“…This also strongly assists the stability of NBs (Ushikubo et al ., 2010; Wang et al ., 2019). Meanwhile, the good solubility in both water and lipid phases of CO 2 gas is commonly known to be dependent on temperature factor, and previous experimental studies generally agree that the gas solubility increases with reducing temperature (Servio & Englezos, 2001; Abel et al ., 2018). Accordingly, NBs of treatments stored at low temperature which can help to maintain the high gas solubility or a large amount of dissolved CO 2 , had the observed smaller size values during the monitored time.…”

Mild processing of seafood—A review

“…However, this theory was rejected when experiments showed markedly improved bacterial inhibition when using 100% CO 2 compared to 100% N 2 (Daniels et al., 1985). CO 2 is easily absorbed in most food products due to its high solubility in water and liquid lipids (Abel et al., 2018). The dissolvement of CO 2 facilitates a drop in surface pH due to carbonic acid formation (Knoche, 1980).…”

“…Due to the solubility of CO 2 in the water and liquid lipids (Abel et al., 2018; Gill, 1988), absorption of CO 2 by the product in an MA packaging system results in either a pressure reduction, volume reduction, or both, depending on the packaging material (Sivertsvik et al., 2002). This volume reduction can lead to package collapse, one of the main disadvantages of CO 2 in MA packaging.…”