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

Journal of Food Engineering

Volumn 85, Issue 4, 2008, Pages 479-490

  Rotabakk, Bjørn Tore ^a,b   Wyller, John ^b   Lekang, Odd Ivar ^b   Sivertsvik, Morten ^a  

^a Norconserv AS   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Mathematical method; Modified atmosphere; Soluble gas stabilization

Indexed keywords

FOOD PRODUCTS; MATHEMATICAL MODELS; REGRESSION ANALYSIS;

EQUILIBRIUM GAS COMPOSITIONS; MATHEMATICAL METHODS; MODIFIED ATMOSPHERE; REGRESSION COEFFICIENTS; SOLUBLE GAS STABILIZATION;

EQUATIONS OF STATE OF GASES;

EID: 35748956753     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.010     Document Type: Article

References (45)

1. Blackistone B. Principles and applications of modified atmosphere packaging of foods Vol. 2 (1998), Blackie Academic and Professional
2. Carroll J., Slupsky J., and Mather A. The solubility of carbon-dioxide in water at low-pressure. Journal of Physical and Chemical Reference Data 20 6 (1991) 1201-1209
3. Chen J., and Hotchkiss J. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. Journal of Dairy Science 74 (1991) 2941-2945
4. Choubert G., and Baccaunaud M. Colour changes of fillets of rainbow trout (oncorhynchus mykiss w.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere. LWT - Food Science and Technology 39 10 (2006) 1203-1213
5. Devlieghere F., Debevere J., and Van Impe J. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms. International Journal of Food Microbiology 43 1-2 (1998) 105-113
6. Djenane D., Sanchez-Escalante A., Beltran J.A., and Roncales P. The shelf-life of beef steaks treated with-lactic acid and antioxidants and stored under modified atmospheres. Food Microbiology 20 1 (2003) 1-7
7. Emborg J., Laursen B., Rathjen T., and Dalgaard P. Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2 °C. Journal of Applied Microbiology 92 4 (2002) 790-799
8. Giannuzzi L., Pinotti A., and Zaritzky N. Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures. International Journal of Food Microbiology 39 1-2 (1998) 101-110
9. Gill C. The solubility of carbon-dioxide in meat. Meat Science 22 1 (1988) 65-71
10. Guldager H., Boknaes N., Osterberg C., Nielsen J., and Dalgaard P. Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 degrC. Journal of Food Protection 61 9 (1998) 1129-1136
11. Hong L., Leblanc E., Hawrysh Z., and Hardin R. Quality of atlantic mackerel (Scomber scombrus l) fillets during modified atmosphere storage. Journal of Food Science 61 3 (1996) 646-651
12. Hotchkiss J., and Langston S. Map of cooked meat and poultry products. In: Farber J., and Dodds K. (Eds). Principles of modified-atmosphere and sous vide product packaging (1995), Technomic Publishing Company, Inc., Lancaster, Pennsylvania 137-152
13. Jakobsen M., and Bertelsen G. Predicting the amount of carbon dioxide absorbed in meat. Meat Science 68 4 (2004) 603-610
14. Lambert A., Smith J., and Dodds K. Shelf-life extension and microbiological safety of fresh meat - A review. Food Microbiology 8 4 (1991) 267-297
15. Loss C., and Hotchkiss J. Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. Journal of Food Protection 65 12 (2002) 1924-1929
16. Martinez L., Djenane D., Cilla I., Beltran J., and Roncales P. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere. Meat Science 71 3 (2005) 563-570
17. Pettersen M., Nissen H., Eie T., and Nilsson A. Effect of packaging materials and storage conditions on bacterial growth, off-odour, ph and colour in chicken breast fillets. Packaging Technology and Science 17 3 (2004) 165-174
18. Prini R., and Crovetto R. Evaluation of data on solubility of simple apolar gases in light and heavy water at high temperature. Journal of Physical and Chemical Reference Data 18 3 (1989) 1231-1243
19. Randell K., Ahvenainen R., Latvakala K., Hurme E., Mattilasandholm T., and Hyvonen L. Modified atmosphere-packed marinated chicken breast and rainbow-trout quality as affected by package leakage. Journal of Food Science 60 4 (1995) 667-684
20. Randell K., Hattula T., and Ahvenainen R. Effect of packaging method on the quality of rainbow trout and baltic herring fillets. Food Science and Technology - Lebensmittel-Wissenschaft & Technologie 30 1 (1997) 56-61
21. Rao D., and Sachindra N. Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International 18 4 (2002) 263-293
22. Rocculi P., Romani S., and Dalla Rosa M. Effect of map with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit. Postharvest Biology and Technology 35 3 (2005) 319-328
23. Rotabakk B., Birkeland S., Jeksrud W., and Sivertsvik M. Effect of modified atmosphere packaging and soluble gas stabilization on the shelf life of skinless chicken breast fillets. Journal of Food Science 71 2 (2006) S124-S131
24. Rotabakk B., Lekang O., and Sivertsvik M. Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package. Journal of Food Engineering 82 (2007) 43-50
25. Rumpf B., Nicolaisen H., Ocal C., and Maurer G. Solubility of carbon-dioxide in aqueous-solutions of sodium-chloride - Experimental results and correlation. Journal of Solution Chemistry 23 3 (1994) 431-448
26. Schumpe A., Quicker G., and Deckwer W. Gas solubilities in microbial culture media. Advances in Biochemical Engineering 24 (1982) 1-38
27. Simpson R., Almonacid S., and Acevedo C. Development of a mathematical model for map systems applied to nonrespiring foods. Journal of Food Science 66 4 (2001) 561-567
28. Simpson R., Almonacid S., and Acevedo C. Mass transfer in pacific hake (Merluccius australis) packed in refrigerated modified atmosphere. Journal of Food Process Engineering 24 6 (2001) 405-421
29. Simpson R., Almonacid S., Acevedo C., and Cortes C. Simultaneous heat and mass transfer applied to non-respiring foods packed in modified atmosphere. Journal of Food Engineering 61 2 (2004) 279-286
30. Sivertsvik, M. (2000). Use of soluble gas stabilisation to extend shelf-life of salmon. In Georgakis, S. (Ed.), Proceedings of 29th WEFTA-meeting, October 10-14, 1999, Leptocarya, Pieria, Greece. Greek Society of Food Hygienists and Technologists, Thessaloniki, Greece (pp. 79-91).
31. Sivertsvik M. Active packaging in practice: Fish. In: Ahvenainen R. (Ed). Novel food packaging techniques (2003), Woodhead Publishing Ltd, Cambridge, UK, Ch. 18 384-400
32. Sivertsvik M. The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide. LWT - Food Science and Technology 40 3 (2007) 430-438
33. Sivertsvik M., and Birkeland S. Effects of soluble gas stabilisation, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis). Food Science and Technology International 12 5 (2006) 445-454
34. Sivertsvik M., Jeksrud W., and Rosnes J. A review of modified atmosphere packaging of fish and fishery products - Significance of microbial growth, activities and safety. International Journal of Food Science Technology 37 2 (2002) 107-127
35. Sivertsvik M., Jeksrud W., Vagane A., and Rosnes J. Solubility and absorption rate of carbon dioxide into non-respiring foods - Part 1: Development and validation of experimental apparatus using a manometric method. Journal of Food Engineering 61 3 (2004) 449-458
36. Sivertsvik M., and Jensen J.S. Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products. Journal of Food Engineering 70 4 (2005) 499-505
37. Sivertsvik M., Rosnes J., and Jeksrud W. Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets. Journal of Food Engineering 63 4 (2004) 451-458
38. Sivertsvik M., Rosnes J., and Kleiberg G. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of atlantic salmon (Salmo salar) fillets. Journal of Food Science 68 4 (2003) 1467-1472
39. Tewari G., Jayas D., and Holley R. Centralized packaging of retail meat cuts: A review. Journal of Food Protection 62 4 (1999) 418-425
40. Torrieri E., Cavella S., Villani F., and Masi P. Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (dicentrarchus labrax). Journal of Food Engineering 77 4 (2006) 1078-1086
41. Tsigarida E., and Nychas G. Effect of high-barrier packaging films with different oxygen transmission rates on the growth of lactobacillus sp. on meat fillets. Journal of Food Protection 69 4 (2006) 943-947
42. Veberg A., Sorheim O., Moan J., Iani V., Juzenas P., Nilsen A., et al. Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images. Meat Science 73 3 (2006) 511-520
43. Weast R. CRC handbook of chemistry and physics Vol. 66 (1985), CRC Press, Inc., Boca Raton, Florida, US
44. Weir M.D., Hass J., and Giordano F. Thomas' calculus (2005), Pearson, Addison Wesley
45. 2 packaged fresh meat. Journal of Food Process Engineering 18 4 (1995) 383-395