Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.).

The demand for high-quality, convenient, and sustainable salmon products represents a potential for value-added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO 2 in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre-rigor filleted salmon loins. The present study aimed to examine the solubility of CO 2 in salmon loins as affected by rigor status. In addition, the effect of predissolved CO 2 on the overall quality of pre-rigor vacuum-packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO 2 pretreatment was conducted, exposing loins to 100% CO 2 for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days. Dissolved CO 2 in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre-rigor than post-rigor salmon loins (p equilibrium  = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS-vacuum were significantly improved compared to vacuum-packed loins (p < 0.05). The results demonstrate that SGS technology can maintain the overall quality of pre-rigor vacuum-packed salmon loins without introducing the high gas-to-product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre-rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste. PRACTICAL APPLICATION: CO 2 can be dissolved in pre-rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.