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

The solubility of carbon dioxide (CO₂) 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 CO₂ 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 CO₂ and increased the headspace CO₂ and headspace gas volume. Headspace gas composition at equilibrium was linearly (R ² = 0.979) related to the composition of the packaging gas, while increasing CO₂ in the packaging gas increased the headspace gas volume and the amount of dissolved CO₂ 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 CO₂ in the product.