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dc.contributor.authorAbel, Nanna Louise
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRustad, Turid
dc.contributor.authorLerfall, Jørgen
dc.date.accessioned2019-01-03T14:44:50Z
dc.date.available2019-01-03T14:44:50Z
dc.date.created2018-01-19T09:29:11Z
dc.date.issued2018
dc.identifier.citationJournal of Food Engineering. 2018, 216 151-158.nb_NO
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/11250/2579061
dc.description.abstractThe 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.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleThe influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model productnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber151-158nb_NO
dc.source.volume216nb_NO
dc.source.journalJournal of Food Engineeringnb_NO
dc.identifier.doi10.1016/j.jfoodeng.2017.08.020
dc.identifier.cristin1547046
dc.description.localcode© 2017. This is the authors’ accepted and refereed manuscript to the article. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/nb_NO
cristin.unitcode194,66,15,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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