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 developed from first principles, simulating heat and mass transfer at increasing duration. This validated using experimental values compared with empirical Zugarramurdi Lupín. predicted were used for water activity prediction validated. It found that duration influenced drip loss, redness yellowness, texture, activity, salt uptake loss. Smoked RSW fish more reddish a lower than iced after vacuum storage. Drip loss colour significantly by processing step (salting, smoking storage). Overall, presented reasonable predictions temperature, content, close agreement model.