Browsing NTNU Open by Author "Gurusamy, Revathy"
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Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
Gurusamy, Revathy; Lerfall, Jørgen; Rotabakk, Bjørn Tore; Jakobsen, Anita Nordeng (Journal article; Peer reviewed, 2024)The soluble gas stabilisation (SGS) technology involves dissolving CO2 into food at low temperatures before packaging. This study examines the impact of SGS on superchilled vacuum-packed salmon portions under varying cold ... -
Impact of soluble gas stabilization (SGS)-based hurdle technologies on the quality of Atlantic Salmon (Salmo salar L.) fillets in the cold chain
Gurusamy, Revathy (Master thesis, 2023)The soluble gas stabilization (SGS) method involves the dissolution of CO2 into the food muscle at low temperatures with elevated pressure. As temperature abuse or fluctuations negatively influence CO2 dissolution, which ...