Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.)
Abstract Pieces of pre‐rigor filleted Atlantic salmon were modified atmosphere (MA)‐packaged (60% CO 2 and 40% N 2 ) in eight different ways according to tray sizes (ml), gas/product ratios (g/p ratios), number of fillet layers and capacities of the CO 2 emitters being used (based on the fish weight...
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crwiley:10.1002/pts.843 2024-06-02T08:03:42+00:00 Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) Hansen, Anlaug Ådland Høy, Martin Pettersen, Marit Kvalvåg 2008 http://dx.doi.org/10.1002/pts.843 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fpts.843 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.843 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Packaging Technology and Science volume 22, issue 4, page 199-208 ISSN 0894-3214 1099-1522 journal-article 2008 crwiley https://doi.org/10.1002/pts.843 2024-05-03T10:53:22Z Abstract Pieces of pre‐rigor filleted Atlantic salmon were modified atmosphere (MA)‐packaged (60% CO 2 and 40% N 2 ) in eight different ways according to tray sizes (ml), gas/product ratios (g/p ratios), number of fillet layers and capacities of the CO 2 emitters being used (based on the fish weight or on the surface area of the fish). All the samples were stored at 2°C for 21 days. Gas measurement showed that the CO 2 emitter based on fish weight developed too much CO 2 , and the emitters based on surface area developed too less during storage. Samples with the lowest CO 2 level in the headspace (emitter based on surface area), and also probably the lowest amount of absorbed CO 2 , had the highest bacterial growth after 17 days of storage for some of the samples. Both the pH and the bacterial growth were similar between the top layer and the bottom layer within the packages of more than one layer in each tray. This indicates that the CO 2 was also available for the bottom layers. The liquid loss was similar for the trays with the different emitter types, but it differed between the tray sizes. A model based on the weight and surface area of the fish, and g/p ratio and capacity (ml) of the tray was made in order to more precisely calculate an optimal amount of the CO 2 emitter ingredients because of a predefined CO 2 level in the headspace. Copyright © 2008 John Wiley & Sons, Ltd. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Packaging Technology and Science 22 4 199 208 |
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Wiley Online Library |
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English |
description |
Abstract Pieces of pre‐rigor filleted Atlantic salmon were modified atmosphere (MA)‐packaged (60% CO 2 and 40% N 2 ) in eight different ways according to tray sizes (ml), gas/product ratios (g/p ratios), number of fillet layers and capacities of the CO 2 emitters being used (based on the fish weight or on the surface area of the fish). All the samples were stored at 2°C for 21 days. Gas measurement showed that the CO 2 emitter based on fish weight developed too much CO 2 , and the emitters based on surface area developed too less during storage. Samples with the lowest CO 2 level in the headspace (emitter based on surface area), and also probably the lowest amount of absorbed CO 2 , had the highest bacterial growth after 17 days of storage for some of the samples. Both the pH and the bacterial growth were similar between the top layer and the bottom layer within the packages of more than one layer in each tray. This indicates that the CO 2 was also available for the bottom layers. The liquid loss was similar for the trays with the different emitter types, but it differed between the tray sizes. A model based on the weight and surface area of the fish, and g/p ratio and capacity (ml) of the tray was made in order to more precisely calculate an optimal amount of the CO 2 emitter ingredients because of a predefined CO 2 level in the headspace. Copyright © 2008 John Wiley & Sons, Ltd. |
format |
Article in Journal/Newspaper |
author |
Hansen, Anlaug Ådland Høy, Martin Pettersen, Marit Kvalvåg |
spellingShingle |
Hansen, Anlaug Ådland Høy, Martin Pettersen, Marit Kvalvåg Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) |
author_facet |
Hansen, Anlaug Ådland Høy, Martin Pettersen, Marit Kvalvåg |
author_sort |
Hansen, Anlaug Ådland |
title |
Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) |
title_short |
Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) |
title_full |
Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) |
title_fullStr |
Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) |
title_full_unstemmed |
Prediction of optimal CO 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( Salmo salar L.) |
title_sort |
prediction of optimal co 2 emitter capacity developed for modified atmosphere packaging of fresh salmon fillets ( salmo salar l.) |
publisher |
Wiley |
publishDate |
2008 |
url |
http://dx.doi.org/10.1002/pts.843 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fpts.843 https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.843 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Packaging Technology and Science volume 22, issue 4, page 199-208 ISSN 0894-3214 1099-1522 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/pts.843 |
container_title |
Packaging Technology and Science |
container_volume |
22 |
container_issue |
4 |
container_start_page |
199 |
op_container_end_page |
208 |
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1800748302226948096 |