可溶性气体稳定化（SGS）技术在模拟商业鱼饼油炸后冷却步骤中的潜力。
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes.
作者信息
Rotabakk Bjørn Tore, Rognstad Elena Marie, Jakobsen Anita Nordeng, Lerfall Jørgen
机构信息
Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, 4068 Stavanger, Norway.
Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, 7491 Trondheim, Norway.
出版信息
Foods. 2023 Jul 22;12(14):2788. doi: 10.3390/foods12142788.
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 CO 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 ( < 0.05) less dissolved CO 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 CO compared to modified atmosphere packaging (MAP).
可溶性气体稳定化（SGS）技术是一种提高气调包装（MA）有效性的新方法。然而，SGS可能耗时且难以纳入现有工艺。这可以通过在现有加工步骤（如产品冷却步骤）中加入CO来克服。以SGS时间（0.5、1.0和2.0小时）和鱼饼温度（冷藏（0°C）或冷藏期间（从85°C开始））为因素建立了全因子设计。气调包装的鱼饼作为对照。响应指标是平衡时的顶空气体组成。平衡时的顶空气体组成显示，0.5小时后热鱼饼中溶解的CO显著（<0.05）少于冷鱼饼。不过，在1.0和2.0小时时，热鱼饼和冷鱼饼之间未发现显著差异。此外，与气调包装（MAP）相比，所有SGS样品，无论时间和温度如何，CO含量都更高。
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