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The use of osmotic dehydration to preserve fish products could be an interesting option in order to maintain the characteristics of food. The objective of this research was to study the mathematical modeling of water loss and solute gain during the cooking‐infusion of chub mackerel (Scomber japonicus) slices at different temperatures. Osmotic dehydration was performed by cooking‐infusion in solutions containing 54% (w/w) glycerol and 7% (w/w) salt (solution aw = 0.64) at different temperatures (50, 70 and 90C). Experimental results were adjusted to the Crank, Weibull, and Zugarramurdi & Lupín models. Mass transfer kinetics of water, salt and glycerol during osmotic dehydration of chub mackerel slices were adequately adjusted, with similar accuracy, by the three models. However, the Zugarramurdi & Lupín model was preferred because it also allowed the prediction of water and solids contents at equilibrium, which is relevant for the development of this kind of products. Practical Applications This article deals with the mathematical modeling of mass transfer during osmotic dehydration (OD) of chub mackerel (Scomber japonicus) slices. Based on the importance of developing new preservation technologies of this species, we consider that OD by immersion in osmotic solutions represents a good alternative for the industrialized production of chub mackerel. The models proposed in this work allowed the accurate prediction of water and soluble solid transfer kinetics during processing at different temperatures. Moreover, Zugarramurdi & Lupín model satisfactorily predicted the equilibrium values. The development of new products and the optimization of OD process depend on the adequate understanding of the moisture and solids contents and on the knowledge of the diffusion coefficients during OD. The results of this work are of sum importance for the fish processing industry to develop intermediate moisture fish products, which, in turn, can be ready‐to‐eat products, as well as input material of further processes.

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