Figure 3 | Scientific Reports

Figure 3

From: A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Figure 3

(a) WHC (%) of whole fish on ice, RSW and control until day 7 (GLM; storage days: p = 0.002; treatment: p < 0.001), and after filleting until day 22 (GLM; storage days: p = 0.728; treatment: p = 0.032); (b) WHC (%) of smoked fish from ice, RSW and control until day 29 (GLM; storage days: p < 0.001; treatment: p = 0.002).

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