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Evaluation of CO 2 absorption and desorption rate in oysters ( C assostrea gigas ) using the soluble gas stabilisation method
Author(s) -
Santos Soares Lenilton,
Tosati Juliano Vinicius,
Lima Marieli,
Lerin Lindomar Alberto,
Monteiro Alcilene Rodrigues
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12743
Subject(s) - desorption , absorption (acoustics) , carbon dioxide , chemistry , analytical chemistry (journal) , chromatography , adsorption , materials science , organic chemistry , composite material
Summary Soluble gas stabilisation ( SGS ) is a recently proposed method to extend the shelf life of food. However, no studies have determined the amount of carbon dioxide absorbed in food and particularly in oysters. Thus, the aim of this study was to determine CO 2 absorption and desorption rates in oysters during the solubilisation process. Cooked oysters were placed in the apparatus's chamber, CO 2 was injected into the chamber, and the SGS process started at different pressures, temperatures and gas/product (g/p) ratios. CO 2 absorption and desorption rates were obtained from data of CO 2 concentration in the chamber headspace and calculated by mathematical models. The results showed higher absorption rates under higher pressure, higher g/p ratio and lower temperature (0 °C). The concentration of CO 2 dissolved in the oysters was 21008.45 mg CO 2 kg product −1 . On the other hand, lower desorption rates occurred for the lowest pressure (200 kPa) and lowest gas/product ratio (1:1). For CO 2 desorption from oysters, it was observed that 10 min was enough to desorb a large amount of CO 2 under normal atmosphere.