Solubility, absorption and desorption of carbon dioxide in chicken breast fillets

The solubility for carbon dioxide (CO2) in skinless chicken breast fillets was investigated. Henry's constant for chicken breast fillets was calculated to be 42.8 ± 3.7 Pa (mg kg–1)–1 at 275 K.In addition, the effects of soluble gas stabilization (SGS) time and waiting time before MA packaging on amount of solubilized CO2 were investigated. Increasing SGS treatment time, significantly (P < 0.001) increased the amount of dissolved CO2, while increasing waiting time significantly (P < 0.001) reduced the dissolved CO2. Desorption of CO2 showed to be a time consuming process, giving the industry enough time to repackage SGS treated products without loosing vast amounts of dissolved CO2.