| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4564636 | LWT - Food Science and Technology | 2010 | 5 Pages |
Abstract
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.
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Authors
Bjørn Tore Rotabakk, Odd-Ivar Lekang, Morten Sivertsvik,