Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice
The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the heat and mass transfer process during dry salting at increasing salting durat...
Published in: | Journal of Food Engineering |
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Format: | Article in Journal/Newspaper |
Language: | English |
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Online Access: | https://hdl.handle.net/11250/2765321 https://doi.org/10.1016/j.jfoodeng.2021.110747 |
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ftntnutrondheimi:oai:ntnuopen.ntnu.no:11250/2765321 2023-05-15T15:31:08+02:00 Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice Chan, Sherry Stephanie Feyissa, Aberham Hailu Jessen, Flemming Roth, Bjørn Jakobsen, Anita Nordeng Lerfall, Jørgen 2022 application/pdf https://hdl.handle.net/11250/2765321 https://doi.org/10.1016/j.jfoodeng.2021.110747 eng eng Elsevier urn:issn:0260-8774 https://hdl.handle.net/11250/2765321 https://doi.org/10.1016/j.jfoodeng.2021.110747 cristin:1922436 Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no CC-BY 312 Journal of Food Engineering Peer reviewed Journal article 1479 ftntnutrondheimi https://doi.org/10.1016/j.jfoodeng.2021.110747 2021-07-28T22:35:04Z The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the heat and mass transfer process during dry salting at increasing salting duration. This model was validated using experimental values and compared with the empirical model of Zugarramurdi and Lupín. The predicted values were used for water activity prediction and validated. It was found that salting duration influenced drip loss, redness and yellowness, texture, water activity, salt uptake and water loss. Smoked salmon from RSW fish were more reddish with a lower water activity than iced fish after vacuum storage. Drip loss and colour were significantly influenced by the processing step (salting, smoking and storage). Overall, the model presented reasonable predictions for temperature, salt and water content, water activity and was in close agreement with the empirical model publishedVersion 0260-8774/© 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). Article in Journal/Newspaper Atlantic salmon NTNU Open Archive (Norwegian University of Science and Technology) Journal of Food Engineering 312 110747 |
institution |
Open Polar |
collection |
NTNU Open Archive (Norwegian University of Science and Technology) |
op_collection_id |
ftntnutrondheimi |
language |
English |
description |
The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the heat and mass transfer process during dry salting at increasing salting duration. This model was validated using experimental values and compared with the empirical model of Zugarramurdi and Lupín. The predicted values were used for water activity prediction and validated. It was found that salting duration influenced drip loss, redness and yellowness, texture, water activity, salt uptake and water loss. Smoked salmon from RSW fish were more reddish with a lower water activity than iced fish after vacuum storage. Drip loss and colour were significantly influenced by the processing step (salting, smoking and storage). Overall, the model presented reasonable predictions for temperature, salt and water content, water activity and was in close agreement with the empirical model publishedVersion 0260-8774/© 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
format |
Article in Journal/Newspaper |
author |
Chan, Sherry Stephanie Feyissa, Aberham Hailu Jessen, Flemming Roth, Bjørn Jakobsen, Anita Nordeng Lerfall, Jørgen |
spellingShingle |
Chan, Sherry Stephanie Feyissa, Aberham Hailu Jessen, Flemming Roth, Bjørn Jakobsen, Anita Nordeng Lerfall, Jørgen Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice |
author_facet |
Chan, Sherry Stephanie Feyissa, Aberham Hailu Jessen, Flemming Roth, Bjørn Jakobsen, Anita Nordeng Lerfall, Jørgen |
author_sort |
Chan, Sherry Stephanie |
title |
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice |
title_short |
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice |
title_full |
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice |
title_fullStr |
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice |
title_full_unstemmed |
Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice |
title_sort |
modelling water and salt diffusion of cold-smoked atlantic salmon initially immersed in refrigerated seawater versus on ice |
publisher |
Elsevier |
publishDate |
1479 |
url |
https://hdl.handle.net/11250/2765321 https://doi.org/10.1016/j.jfoodeng.2021.110747 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
312 Journal of Food Engineering |
op_relation |
urn:issn:0260-8774 https://hdl.handle.net/11250/2765321 https://doi.org/10.1016/j.jfoodeng.2021.110747 cristin:1922436 |
op_rights |
Navngivelse 4.0 Internasjonal http://creativecommons.org/licenses/by/4.0/deed.no |
op_rightsnorm |
CC-BY |
op_doi |
https://doi.org/10.1016/j.jfoodeng.2021.110747 |
container_title |
Journal of Food Engineering |
container_volume |
312 |
container_start_page |
110747 |
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1766361632991084544 |