Hybrid method for predicting protein denaturation and docosahexaenoic acid decomposition in Atlantic salmon (Salmo salar L.) using computational fluid dynamics and response surface methodology

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

“…CFD has been shown to enable accurate modeling of thermal processes occurring during roasting of pork, showing the impact of heat distribution on protein denaturation and the resulting weight loss in a large piece of meat [22]. Moreover, Szpicer et al (2024) used this method to examine the process of protein denaturation and docosahexaenoic acid (DHA) decomposition in a sample of Atlantic salmon (Salmo salar L.). Similarly, this study highlights the potential of hybrid CFD and RSM models.…”

“…It focuses on the optimization of heat treatment processes, especially for salmon meat, which is characterized by unique thermal properties compared to other species. Additionally, it was possible to predict the quantitative breakdown of DHA acid, the consumption of which has a significant impact on human health [23]. Additionally, Szpicer et al (2022) investigated the optimization of heat treatment of beef using CFD simulations, with an emphasis on modeling the level of protein denaturation depending on the basic composition of the sample.…”

“…Improved computational techniques that can handle the complexity and multi-scale nature of food matrices are also essential. Collaboration between computational scientists and food technologists can help in refining models to better reflect real-world conditions, thereby enhancing the predictive capabilities of CFD in food science [23][24][25]. Changes in consumer preferences and expectations, such as a growing demand for healthier, safer, and more sustainably produced meat, drive the need for advancements in meat processing technologies like CFD.…”