dc.contributor.author | Rotabakk, Bjørn Tore | |
dc.contributor.author | Rognstad, Elena Marie | |
dc.contributor.author | Jakobsen, Anita Nordeng | |
dc.contributor.author | Lerfall, Jørgen | |
dc.date.accessioned | 2023-07-27T07:29:47Z | |
dc.date.available | 2023-07-27T07:29:47Z | |
dc.date.created | 2023-07-25T18:41:35Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://hdl.handle.net/11250/3081549 | |
dc.description.abstract | Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 in an existing processing step, such as the product’s cooling step. A full factorial design was set up with SGS times (0.5, 1.0, and 2.0 h) and temperatures of fish cakes (chilled (0 °C) or during chilling (starting at 85 °C)) as factors. MA-packaged fish cakes were included as a control. The response was headspace gas composition at equilibrium. Headspace gas composition at equilibrium showed significantly (p < 0.05) less dissolved CO2 in hot fish cakes after 0.5 h than in cold cakes. Still, no significant differences were found between hot and cold at 1.0 and 2.0 h. Also, all SGS samples, regardless of time and temperature, had a higher content of CO2 compared to modified atmosphere packaging (MAP). | en_US |
dc.language.iso | eng | en_US |
dc.publisher | MDPI | en_US |
dc.rights | Navngivelse 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
dc.title | The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes | en_US |
dc.title.alternative | The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | publishedVersion | en_US |
dc.source.volume | 12 | en_US |
dc.source.journal | Foods | en_US |
dc.source.issue | 14 | en_US |
dc.identifier.doi | https://doi.org/10.3390/foods12142788 | |
dc.identifier.cristin | 2163564 | |
dc.relation.project | Norges forskningsråd: 294641 | en_US |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |