Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

An Integrated Model of Heat Transfer in Meat Products during Multistage Operations

This work focuses on the modelling of the heat transfer in the key processes during the manufacturing of salted-smoked loin pork, a traditional Danish product called "Hamburgerryg". Drying, smoking, steam-cooking, water-cooling, and air-cooling processes are important process steps in the production of "Hamburgerryg". A mathematical model that describes the heat transfer during these processes was developed. A current model formulation, multiple unit operations, and the transfer between these unit operations were considered and described by an equation that combines boundary conditions. The model governing and boundary equations were solved using the finite element method (COMSOL Multi-physics® version 5.6). The product temperature profile during the processes was predicted as a function of position and time in the loin. The model was validated using measured temperature profiles from industrial production, and a good agreement between the measured and simulated temperature profiles was obtained. Additionally, the effects of the position (in the heating, cooking, and cooling chamber) on the temperature profile were also investigated. The obtained model can be used as a simulation tool to predict the temperature profile (particularly cold and hot spots) for entire processes and this can aid in the digitization of food processes by providing a more accurate and efficient means of temperature control.

Water holding properties of Atlantic salmon

With global seafood production increasing to feed the rising population, there is a need to produce fish and fishery products of high quality and freshness. Water holding properties, including drip loss (DL) and water holding capacity (WHC), are important parameters in determining fish quality as they affect functional properties of muscles such as juiciness and texture. This review focuses on the water holding properties of Atlantic salmon and evaluates the methods used to measure them. The pre- and postmortem factors and how processing and preservation methods influence water holding properties and their correlations to other quality parameters are reviewed. In addition, the possibility of using modelling is explained. Several methods are available to measure WHC. The most prevalent method is the centrifugation method, but other non-invasive and cost-effective approaches are increasingly preferred. The advantages and disadvantages of these methods and future trends are evaluated. Due to the diversity of methods, results from previous research are relative and cannot be directly compared unless the same method is used with the same conditions.