Figure 2 | Scientific Reports

Figure 2

From: Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

Figure 2

Primary lipid oxidation (a; peroxide values in mg Fe III/kg lipids), secondary lipid oxidation (b; TBARS in µg MDA/g fish) and tertiary lipid oxidation (c; fluorescent compounds in fluorescence ratio) of Atlantic salmon stored at 75 MPa/25 °C, AP/5 °C and AP/25 °C during 30, 15 and 5 days, respectively. Different letters denote significant differences (p < 0.05) between salmon samples stored at different conditions and time (ac). For primary lipid oxidation (a) no significant differences were observed in all cases.

Back to article page