Journal of Aquaculture Research

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The Potential For Soluble Gas Stabilization (Sgs) Technology In A Simulated Post-Frying Cooling Step Of Commercial Fish Cakes.

Correspondence to Author: Tore Rotabakk Bjørn,

Yangtze University, Jingzhou, Hubei, China

Introduction: Soluble gas stabilization (SGS) technology is a unique method for improving the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to integrate into an existing process. This can be solved by incorporating CO2 into an existing manufacturing step, such as the product’s cooling phase. A full factorial design was created using SGS times (0.5, 1.0, and 2.0 h) and fish cake temperatures (chilled (0 ◦C) or during chilling (beginning at 85 ◦C) as factors. MA-packaged fish cakes were used as a control. The answer was the equilibrium composition of headspace gases. After 0.5 hours, hot fish cakes with equilibrium headspace gas composition had considerably less dissolved CO2 (p - 0.05). Compared to cold cakes. However, there were no significant changes between hot and cold at 1.0 and 2.0 hours. Also, regardless of time or temperature, all SGS samples had more CO2 than modified atmosphere packaging (MAP).

Keywords: modified atmosphere; soluble gas stabilization; minced fish; chilling.

Citation:

Tore Rotabakk Bjørn. The Potential For Soluble Gas Stabilization (Sgs) Technology In A Simulated Post-Frying Cooling Step Of Commercial Fish Cakes. Journal Of Aquaculture Research 2025.