Effect of salt on CO2 solubility in salmon (Salmo salar L) stored in modified atmosphere

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...