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.
Bibliographical noteFunding Information:
This study was funded by the OPTiMAT project from the Department of Biotechnology and Food Science of the Norwegian University of Science and Technology ( NTNU ). The authors wish to thank Bjørn Tore Rotabakk for the great help with the logistics and filleting, Dagbjørn Skipnes for helping with the Teflon cylinders and the staff from Nofima AS Stavanger involved.
© 2021 The Author(s)
- Atlantic salmon
- COMSOL multiphysics
- Dry salting
- Heat and mass transfer
- Refrigerated seawater