Table 3 Physical properties of Atlantic salmon stored at 75 MPa/25 °C and AP/5 °C during 30 days, and at AP/25 °C during 5 days.

Water content (%)

71.8 ± 3.2

70.5 ± 0.9

71.5 ± 0.3

69.5 ± 3.5

69.8 ± 1.8

69.4 ± 3.0

73.3 ± 4.3

67.0 ± 1.2

Drip loss (%)

–

6.1 ± 1.0^bcd

8.6 ± 3.3^ab

13.4 ± 2.4^a

1.4 ± 0.3^d

3.8 ± 1.3 ^cd

6.6 ± 1.0^bc

10.0 ± 0.7^ab

Water holding capacity (%)

95.8 ± 0.7^ab

92.2 ± 1.8^c

94.7 ± 1.0^abc

96.4 ± 0.7^ab

96.5 ± 0.5^ab

93.8 ± 0.9^bc

97.9 ± 0.7^a

93.6 ± 2.2^bc

Texture

Hardness (N)

3.21 ± 0.51

2.22 ± 0.22

2.15 ± 0.72

2.29 ± 0.38

2.74 ± 0.39

3.27 ± 0.28

2.43 ± 0.41

2.67 ± 0.43

Adhesiveness (N s)

-0.36 ± 0.11

-0.25 ± 0.09

-0.48 ± 0.16

-0.33 ± 0.05

-0.43 ± 0.12

-0.44 ± 0.13

-0.38 ± 0.18

-0.21 ± 0.00

Springiness

1.49 ± 0.12

1.28 ± 0.28

1.22 ± 0.11

1.14 ± 0.24

1.37 ± 0.28

1.38 ± 0.10

1.42 ± 0.14

1.13 ± 0.07

Resilience

1.27 ± 0.29^a

0.70 ± 0.57^ab

0.63 ± 0.10^ab

0.09 ± 0.01^b

0.99 ± 0.65^ab

0.95 ± 0.19^ab

0.95 ± 0.21^ab

0.45 ± 0.20^ab