Solubility of carbon dioxide in a seafood model product with fish oil.

The solubility of carbon dioxide (CO) in a seafood model product with various amounts of salmon oil was investigated. Differential scanning calorimetry analysis of the salmon oil gave an onset temperature for crystallization at −14.75 ± 0.74 °C, showing that the oil was in liquid state in the temperature range used in this experiment (1-8 °C). Solubility of CO in salmon oil in liquid state was similar to water, with the same temperature dependency as water. Increased storage temperature decreased the amount of dissolved CO and increased the headspace CO and headspace gas volume. Headspace gas composition at equilibrium was linearly ( R = 0.979) related to the composition of the packaging gas, while increasing CO in the packaging gas increased the headspace gas volume and the amount of dissolved CO in the product. When designing modified gas-packaging regimes for products with marine fat, sum of fat and water can be used to estimate the amount of dissolved CO in the product. [ABSTRACT FROM AUTHOR]