Abstract 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.

中文翻译：

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盐对气调储存的鲑鱼 (Salmo salar L) 中 CO2 溶解度的影响

摘要 气调 (MA) 包装形式的盐和 CO2 常用于海鲜保鲜，因为它们都以减少腐败和健康风险的能力而著称。然而，当应用于海鲜时，两者之间的相互作用知之甚少。因此，该实验研究了注入各种盐水并使用 MA 包装或可溶性气体稳定 (SGS) 和 MA 包装进行包装的鲑鱼中的 CO2 溶解度。无论采用何种包装方法，增加 NaCl 浓度都会降低吸收的 CO2 浓度，从顶部空间组成的分析、亨利常数的计算和产品中吸收的 CO2 量可以看出。然而，这种影响仅在长期储存后才显着，因为在零售托盘中 MA 包装之前的样品中没有观察到 NaCl 的影响。此外，与常规 MA 包装相比，使用 SGS 显着增加了吸收的 CO2 量。SGS 的影响超过了 NaCl 的负面影响，因此可以同时使用 NaCl 和 CO2 而不会失去两者的影响。