TABLE 1
Evolution of the moisture content (g/ 100g muscle)* in chilled salmon muscle
previously treated under different conditions**
Chilling Time
(days)
0
6
10
15
20
C
72.40 b
(0.97)
y 73.36 b
(1.22)
71.97 b
(1.05)
z 69.68 a
(0.34)
68.85 a
(0.53)
Previous Treatment
T-1
T-2
72.27 b
71.64 ab
(0.51)
(2.07)
z 71.25 b
yz 72.66 b
(0.74)
(0.75)
71.40 b
71.20 ab
(1.67)
(2.71)
y 71.43 b
yz 70.40 a
(0.25)
(1.04)
69.46 a
69.11 a
(0.81)
(1.71)
T-3
72.64 bc
(1.76)
yz 72.33 c
(0.66)
71.41 bc
(0.78)
y 71.22 b
(0.05)
69.40 a
(1.13)
* Mean values of three (n=3) independent determinations are expressed. Standard
deviations are indicated in brackets. For each chilling time, mean values
preceded by different letters (z, y) denote significant (p<0.05) differences among
treatments. For each treatment, mean values followed by different letters (a, b, c)
denote significant (p<0.05) differences as a result of chilling time. No letters are
included in cases of no significant (p>0.05) differences.
** Treatment abbreviations: Control (C), 135 MPa for 30 s (T-1), 170 MPa for 30 s (T2) and 200 MPa for 30 s (T-3).
TABLE 2
Evolution of the lipid content (g/ 100g muscle)* in chilled salmon muscle
previously treated under different conditions**
Chilling Time
(days)
0
6
10
15
20
C
4.74 ab
(1.27)
3.46 a
(1.45)
6.07 b
(0.80)
6.92 b
(1.78)
6.84 b
(1.97)
Previous Treatment
T-1
T-2
4.28 a
4.94 ab
(0.34)
(1.73)
5.07 ab
4.34 a
(1.55)
(0.72)
5.52 b
5.57 ab
(0.73)
(1.60)
5.89 b
5.65 ab
(0.84)
(0.98)
5.54 b
6.47 b
(0.87)
(0.94)
T-3
4.69 a
(0.81)
4.89 ab
(0.54)
6.30 c
(0.75)
6.15 bc
(0.93)
5.63 abc
(0.90)
* Mean values of three (n=3) independent determinations are expressed. Standard
deviations are indicated in brackets. No significant (p>0.05) differences were
obtained as a result of the previous treatment. For each treatment, mean values
followed by different letters (a, b, c) denote significant (p<0.05) differences as a
result of chilling time.
** Treatment abbreviations as expressed in Table 1.
TABLE 3
Evolution of the free fatty acid (FFA) content (mg FFA/ 100g muscle)* in chilled
salmon muscle previously treated under different conditions**
Chilling Time
(days)
0
6
10
15
20
C
z 36.50 a
(5.69)
z 47.40 a
(9.00)
z 80.12 b
(13.05)
yz 148.78 c
(43.94)
y 328.85 d
(52.65)
Previous Treatment
T-1
T-2
yz 44.51 a
y 49.89 a
(2.57)
(1.23)
yz 60.33 b
y 71.61 b
(10.80)
(4.99)
x 145.73 c
y 114.19 c
(11.87)
(10.30)
y 220.46 d
y 189.07 d
(56.93)
(16.20)
y 337.24 e
y 333.51 e
(52.40)
(17.17)
T-3
yz 43.62 a
(7.50)
y 66.02 b
(7.09)
y 108.36 c
(10.08)
z 125.99 d
(2.82)
z 244.33 e
(13.73)
* Mean values of three (n=3) independent determinations are expressed. Standard
deviations are indicated in brackets. For each chilling time, mean values
preceded by different letters (z, y, x) denote significant (p<0.05) differences
among treatments. For each treatment, mean values followed by different letters
(a-e) denote significant (p<0.05) differences as a result of chilling time.
** Treatment abbreviations as expressed in Table 1.