Publisert 2022

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Publikasjonsdetaljer

Tidsskrift : Journal of Food Engineering , vol. 312 , p. 1–11 , 2022

Internasjonale standardnummer :
Trykt : 0260-8774
Elektronisk : 1873-5770

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Chan, Sherry Stephanie; Jessen, Flemming; Roth, Bjørn; Jakobsen, Anita Nordeng; Lerfall, Jørgen

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Teknologier for matprosessering

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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

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.

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