Soluble Gas Stabilization Research Articles

Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage

Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage

The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.

This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors studied include SGS/non-SGS, pressure at 400MPa/600 MPa (5 min, 8–9 °C) and vacuum packaging with conventional/bio-based material. Stored over 48 d at 4 °C, the investigated parameters were drip loss, water and protein content, free amino acid (FAA) composition, colour, texture, pH and microbiological shelf life. Results revealed minimal differences in quality between packaging materials. The SGS-treated samples gave higher drip loss, lower water but higher protein and FAA content, and a softer texture. Nevertheless, adding CO2 prior to HPP significantly extended the product's microbiological shelf life compared to only HPP. Therefore, using a more environmentally friendly bio-based packaging material is feasible while undergoing mild treatments like the combination of SGS and HPP at a lower treatment pressure for shelf-life extension.

The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes.

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).

Determination of CO2 solubility in Perna perna mussel and analysis of the suitability of the ideal and non-ideal gas models

In SGS (Soluble Gas Stabilization) processes, the carbon dioxide (CO2) is dissolved into the food product under controlled temperature, pressure, and gas/product ratio. The prediction of CO2 solubility can be achieved using a computational code using equations of state from experimental data on CO2 concentration in food. In this work, the solubility of CO2 in Perna perna mussels was obtained using Ideal Gas law and Virial, Van der Waals, Soave-Redlich-Kwong, and Peng-Robinson equations. The SGS process was performed at varying system pressure (200–600 kPa), temperature (0–6 °C), and gas/product (g/p) (mussels) ratio (1:1–5:1) in the cooked and shucked mussels for 65 h. A total of 11 experiments, arranged in a 2³ experimental design, with triplicate runs at the central point, were performed. The compressibility factor indicated that the Ideal Gas state is a good approximation only for experiments 1, 2, 5, and 6. It was observed that the pressure and the gas/product ratio exert a more significant influence on the CO2 solubilization process in the mussel. Visual Basic for Applications (VBA) to perform thermodynamic calculations showed to be a great resource regarding complex calculations.

Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.).

The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins.The present study aimed to examine the solubility of CO2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO2 on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO2 pretreatment was conducted, exposing loins to 100% CO2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days.Dissolved CO2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (p equilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05).The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste.Practical ApplicationCO2 can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.

Mild processing of seafood-A review.

Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

The use of soluble gas stabilization technology on food – A review

Increasing the shelf life of perishable food products contributes to lower food waste and the possibility of widening distribution outreach in the food value chain. Soluble gas stabilization (SGS) technology is a pre-step process of dissolving carbon dioxide (CO2) into the product before packaging. This technology shows promising results on the lab-scale to limit microbial growth and other deteriorating mechanisms in food products. This review aims to gather available research results on the effects of combining SGS technology or dissolved CO2 with thermal and non-thermal processing technologies. The effects are structured according to the microbiological shelf life and safety as well as food quality parameters such as texture, color, drip loss, lipid oxidation, and adenosine triphosphate (ATP) degradation. This paper reviews the SGS effects alone and in combination with conventional food treatments on the parameters mentioned above. Improving thermal and non-thermal technologies efficacy meets the demand for better food quality while being more economically feasible. Combining dissolved CO2 with these treatments, as hurdle technology, considerably enhances the bacteriostatic effect of the treatments, mostly without compromising the product quality. However, it is highly dependent on the product kind, treatment method, experiment protocol, and composition and concentration of the product microbiota. Moreover, the extent of positive synergistic effects could be promoted by addressing specific problems such as gas layer formation during sous vide treatment. This paper provides a better understanding of the SGS effectiveness, performing beside conventional food processing technologies, for the full-scale implementation of the technology. • Consumer demand for minimally processed foods is rising. • Thermal and non-thermal methods tend to reduce food quality for extending shelf life. • Soluble gas stabilization technology improves conventional food treatments efficacy. • Soluble gas stabilization combined with conventional food treatments is reviewed.

Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices

Abstract The study aimed at extending shelf life without compromising quality of precooked chicken breast slices by various packaging and processing technologies. The slices were packaged in modified atmosphere packaging (MAP, 40% CO2, 60% N2), vacuum packaging (VAC, 93% vacuum), processed with high pressure (HPP, 600 MPa, 2 min), microwave volumetric heating (MVH, 1 kW, 3 × 15 s), soluble gas stabilization (SGS, 100% CO2, 18 h, 1 °C) followed by MAP (SGS-MAP), SGS followed by VAC (SGS-VAC), SGS followed by HPP (SGS-HPP), and SGS followed by MVH (SGS-MVH). The eight treatments were studied for their microbial and physicochemical quality during 4 °C storage for maximum 119 d. The results showed that MAP, the most common commercial packaging of ready-to-eat chicken, was slightly superior to VAC but much inferior to HPP, MVH, and SGS in microbial control. HPP, with/without SGS, was the most efficient method extending the shelf life of precooked chicken to more than three months. SGS improved microbial inhibition compared to non-SGS, but synergetic effects with HPP or MVH on microbial and physicochemical quality were insignificant. All treated chickens shared relatively comparable color, texture, pH and drip loss. These quality attributes changed marginally during storage while lipid oxidation increased markedly. HPP and MVH reduced lipid oxidation right after treatment and during storage. SGS suppressed the lipid oxidation but this effect did not last longer than two weeks of storage.

Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

Salt and CO2 in the form of modified atmosphere (MA) packaging are often used forms of preservation of seafood, as they both are known for their ability to reduce spoilage and health risks. However, little is known regarding interaction between the two when applied to seafood. Hence this experiment investigated CO2 solubility in salmon injected with various brines and packaged using MA packaging or soluble gas stabilization (SGS) followed by MA packaging. Regardless of packaging method, increasing NaCl concentration decreased the absorbed CO2 concentration, as seen from analysis of head space composition, calculations of Henry's constant, and absorbed amount of CO2 within the product. However, the effect was only significant after long storage, as no effect of NaCl was observed in the samples before MA packaging in retail trays. Furthermore, use of SGS significantly increased amount of absorbed CO2 as compared to regular MA packaging. The effect of SGS outnumbered the negative effect of NaCl, thus making the use of both NaCl and CO2 possible without losing effect of either.

Comparative Evaluation on the Quality and Shelf life of Atlantic Salmon (Salmo salar L.) Filets Using Microwave and Conventional Pasteurization in Combination with Novel Packaging Methods.

A comparative evaluation on the effect of carbon dioxide (CO2 ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle before (soluble gas stabilization [SGS] + vacuum) or after pasteurization (CO2 emitter + vacuum), whereas the control samples (vacuum only) were not presented for CO2 . This setup resulted in six different groups; three heated with microwaves and three with conventional pasteurization. The core temperature of microwave samples was 58.8±2.2°C, whereas the surface temperature was equal to the oven temperature (62°C) during conventional pasteurization and close to the core temperature during microwave pasteurization (57.6±1.4°C). Microwave-heated samples showed higher microbial growth; decreased shelf life; and darker (lower L* -value), more reddish (higher a* -value), and yellowish (higher b* -value) colors compared to conventional-heated salmon. Lowest liquid loss (LL) was observed in salmon packaged with the CO2 emitter, whereas a SGS step prior to pasteurization did not affect the LL negatively as compared to samples packaged in vacuum only. Treatment with CO2 , independent of the prestep using SGS or an emitter, resulted in increased shelf life. Protein denaturation, microbial growth, product color, product shelf life, and sensory properties of the salmon loin were significantly affected by the applied pasteurization method (microwave- or conventional pasteurization). However, the heat load was probably too high to detect differences resulting from the pretreatment using SGS or packaging with CO2 emitter. PRACTICAL APPLICATION: Recent developments with increased time pressure from both work and past time activities have led to a tremendous increase in the demand for convenient, tasty ready-to-use food options. Furthermore, contemporary trends for consumption of fresh or lightly processed seafood stress the need to develop processing methods that allow a fulfillment of these demands, while still offering a reasonable shelf life. Carbon dioxide in combination with either microwave or conventional pasteurization is innovative processing technology that can meet consumer's demand of such products.

Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Increasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the influence of heat-treatments in combination with packaging technologies (vacuum (VAC), modified atmosphere (MA) packaging, or soluble gas stabilization (SGS)) on the microbial survival of inoculated species. Fish patties were inoculated with either Brochothrix thermosphacta or Listeria innocua before heat-treatment, packaging, and storage at 2 ᵒC for 16 days. Increased heat-treatment lowered the bacterial load throughout the storage and type of packaging technology affected the bacterial load significantly. VAC-samples had a significantly higher bacterial load than MA- and SGS-packaged samples, regardless of heat-treatment (L. innocua: 8.7 ± 0.1, 8.3 ± 0.1, 8.2 ± 0.1 log CFU x g−1, B. thermosphacta: 9.9 ± 0.1, 9.2 ± 0.1, 8.6 ± 0.1 log CFU x g−1, respectively) at end of storage. Furthermore, use of SGS significantly increased the bacterial inhibition by heat (0.5–0.6 log CFUx −1) and extended the lag phase of B. thermosphacta, as well as decreasing the growth rate of both inoculum species. It is concluded that use of SGS can fulfill the consumers’ demand of fresh, lightly processed seafood with a prolonged shelf life.

Application of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process

Carbon dioxide (CO2) has been studied to increase the shelf life of foods, particularly in systems with modified atmosphere. This study aimed to evaluate the absorption of CO2 in shucked mussels (Perna perna) after soluble gas stabilization process. For this purpose, a 23 experimental design, with triplicate runs at the central point, was built to evaluate the influence of CO2 absorption in the shucked mussels for 65 h. Experimental concentration and absorption rates of CO2 were fitted by the Peng–Robinson equation of state model. Scanning electron microscopy (SEM) was performed to characterize the mussel’s surface. A large amount of CO2 was impregnated into the mussel samples at higher pressures, lower temperature and higher gas/product ratio with greater influence of pressure and gas/product ratio on the CO2 solubilization process. The mathematical model, based on non-ideal behavior, had a good fit to the experimental data. Mussels showed high porosity because their structure is made up of a porous capillary network which enables water retention inside the meat. The results evidenced that CO2 impregnation process in the mussels occurred during a short time. Therefore, CO2 solubilization in mussels may be a feasible process to be applied in the food industry.

Effects of Additives and Packaging Method on Quality and Microbiological Characteristics in Mild Thermal Processed Fish Mince

The effect of adding 2% sodium lactate (NaL) premix to mild thermal processed fish mince, and the effect of packaging the product in vacuum, modified atmosphere (MA), or pretreated with soluble gas stabilization (SGS) prior to MA packaging were investigated. Adding 2% NaL premix significantly affected the color, and the bacterial load was significantly decreased compared to the control product, together with significant differences in the sensory score. Breaking force, firmness, stiffness, and gel strength were significantly increased by adding NaL, while no effect was found on head space gas composition, top web deflation, and pH. SGS significantly decreased the microbial load, but had no interaction effect with NaL. SGS significantly increased the amount of CO2 in the head space gas, together with decreased top web deflation compared to modified packaging. Vacuum packaging significantly increased the breaking point, firmness, and stiffness and increased pH compared to MA and SGS. Addition of a NaL premix to minced fish products can be used successfully to increase shelf life without compromising other quality characteristics. SGS treatment before packaging in MA can successfully be used as an alternative to adding NaL with respect to microbiological product quality and without compromising other quality characteristics.

Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

The effects of an aerobic modified atmosphere packaging (MAP) (70% CO2, 15% O2 and 15% N2) with and without a CO2 3-h soluble gas stabilization (SGS) pre-treatment of chicken drumsticks were determined for various package and product quality characteristics. The CO2 dissolved into drumsticks was determined. The equilibrium between CO2 dissolved in drumsticks and CO2 in head space was reached within 48h after packaging, showing highest values of CO2 in SGS pre-treated samples. This greater availability of CO2 resulted in lower counts of TAB and Pseudomonas in SGS than in MAP drumsticks. Package collapse was significantly reduced in SGS samples. The average of CO2 dissolved in the MAP treatment was 567mg CO2kg−1 of chicken and, 361mg CO2kg−1 of chicken during the MAP treatment, in SGS pre-treated samples. This difference could be the quantity of CO2 dissolved during SGS pre-treatment.These results highlight the advantages of using SGS versus traditional MAP for chicken products preservation.

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

The solubility for carbon dioxide (CO 2) 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 CO 2 were investigated. Increasing SGS treatment time, significantly ( P < 0.001) increased the amount of dissolved CO 2, while increasing waiting time significantly ( P < 0.001) reduced the dissolved CO 2. Desorption of CO 2 showed to be a time consuming process, giving the industry enough time to repackage SGS treated products without loosing vast amounts of dissolved CO 2.

Effect of Soluble CO2 Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax)

ABSTRACT Soluble gas stabilization (SGS) is a relatively recent methodology of active packaging that has been proposed to extend the shelf life of packaged fish. The aim of the present work was to study the effect of SGS applied at different extents (2 bars: 30 and 60 min) on the shelf life of sea bream and sea bass fillets packed in air during chilled storage. Quality changes were evaluated by sensory assessment, microbiological analysis (TVC), TBARs, pH value, TVB-N, and TMA-N. No significant extension of sensory shelf life was visible as a function of SGS treatment. The treatment of fillets in CO2 at 2 bars during 60 min had a positive effect on the microbiological shelf life of both species. On the other hand, TMA-N and TVB-N showed similar changes during storage period and were not affected by the CO2 treatment. Sea bream treated with SGS always presented higher TBARs than control samples. Nevertheless, oxidation of sea bream and in particular, of sea bass fillets, did not appear to be a significant problem during chilled storage.

Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization

The suitability of soluble gas stabilization (SGS) to dissolve CO2 into Atlantic halibut ( Hippoglossus hippoglossus) fillets prior to modified atmosphere packaging (MAP) were investigated. Two levels of CO2 partial pressures (200 and 400 kPa) and two levels of time (1 and 2h) with SGS treatment was used in a factorial design, and compared to conventional MAP. Headspace gas volume (mL), headspace gas composition (%), drip loss (%), pH, microbiological characteristics, off-odor and color were assessed on the packaged fillets. Increased partial pressure and increased SGS treatment time before MAP significantly ( p&lt;0.001) increased the CO2 content in the packaged fillets and counteracted package collapse. No interaction between the time and partial pressure was found. SGS treatment significantly ( p = 0.038) reduced aerobic plate count (APC) and psychrotrophic count (PC). APC and PC increased significantly the tree first sampling days during storage (7, 15, and 21) and stabilized from day 21 to day 28. H2S producing bacteria and Brochothrix thermosphacta was not affected by the SGS treatment. H2S producing bacteria decreased significantly from day 7 to day 15. SGS treatment decreased the drip loss significantly ( p = 0.006). Color and pH were not affected by the SGS treatment. No difference in the off odor was found between the treatments. Based on off odor analysis, the shelf life of the halibut fillet in this trial exceeded 28 days.

A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods

A mathematical model for an N gas composition in modified atmosphere (MA) packaging and soluble gas stabilization (SGS) has been developed and analyzed. Based on this model the equilibrium gas composition in the head space, and concentration of dissolved gas in the product are estimated. The predictions deduced from the models have been compared with experimental data and published data on MA packaging, and very good agreement (with regression coefficients R 2 > 0.997 and R 2 = 0.945, respectively) has been obtained.

Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast Fillets

ABSTRACTThe suitability of soluble gas stabilization (SGS) to dissolve CO2 into skinless chicken breast fillets before modified atmosphere (MA) packaging (MAP) was investigated. Head space gas composition (%), top web deflation (mm), muscle surface color (Minolta L*a*b*), pH, exudates in the packages (%), microbial characteristics, and off‐odor were assessed in the packaged fillets. Increased SGS treatment time (2 versus 12 h) before MA packaging increased the CO2 content in the packaged fillets and counteracted package collapse. High package filling degree (51.8%) (low gas to product volume ratio) gave significantly (P &lt; 0.001) lower CO2 content in head space than normal filling degree (29.7%). Color, pH, and package exudates were not affected by SGS treatment. Aerobic plate count (APC), Enterbacteriaceae count (EC), and lactic acid bacteria (LAB) increased significantly (P &lt; 0.001) at each sampling during storage (5, 11, 17, and 24 d). SGS treatment significantly (P &lt; 0.015) decreased APC, EC, and Pseudomonas spp. counts (PC) compared with no SGS treatment. Filling degree did not have a significant effect on the investigated microbiological characteristics. Off‐odor scores correlated highest with EC (r2(adj)= 0.82). Fillets SGS treated in 12 h were the only one not rejected at off‐odor evaluation on day 24. The samples stored in air spoiled after 5 d. SGS treatment in combination with MAP can be used successfully on chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in addition reduce package collapse and possibly increase the filling degree.