Our objectives were to mathematically model heat transfer in meat patties during single-sided pan-frying without and with turn-over, using the finite element method. Moisture loss rate was determined and included in the model to account for evaporation loss. The model was validated by comparing predicted and experimental temperature profiles monitored at three axial positions during pan-frying (one side and turn-over) at 140 and 180ЊC. Moisture loss rate, cooking time, and crust formation were functions of pan temperature and/or turn-over frequency and time. The least cooked point, predicted at the periphery of the top surface (no turnover) and midplane (one turn-over), required 20 and 10 min, respectively, to be cooked well-done at 160ЊC. Turning-over more than once slightly decreased frying time, but may not produce crusted surface.
Rigor mortis of cultivated Atlantic salmon (Salmo salar) began to set in 8h after death and was fully resolved 60-70h after death during storage at 0°C. Maximum muscle contraction was observed 24-30h after death. ATP content decreased from 7.25 to 0.14 to 0.09 µmol/g fish from pre-rigor mortis to in-rigor mortis to post-rigor mortis state. The inosine and hypoxanthine contents increased from 0 to 1.20 to 4.06 mol/ g fish and from 0.08 to 0.33 to 0.84 mol/g fish during 60h storage, respectively, during 60h of storage at 0ЊC. Postmortem changes affected salt uptake. The equilibrium salt concentrations of pre-rigor, in-rigor and post-rigor mortis salmon were 0.53, 0.66 and 0.75 g/g salt-free solids, respectively, in a 20% (w/v) sodium chloride solution at 10ЊC.
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