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. 2019 Aug 7;8(8):323. doi: 10.3390/foods8080323

Table 1.

Characteristics of evaluated salmon’ cooking methods.

Method Process Conditions Parameters of Process
Sous-vide thermostable polyethylene-polyamide pouches
(Hendi, Gądki, Poland).
chamber type vacuum packaging machine
(No 691310, Stalgast, Warsaw, Poland)
sous-vide water bath
(No 225448, Hendi, Gądki, Poland.)
1 fillet, 10 L of water.		 Packaging:
vacuum: 400 hPa
vacuum time 60 s,
sealing time 9 s.
Cooking:
SV57: at 57 °C for 20 min;
SV63: at 63 °C for 80 min
Steaming (SP100) steamer pot (φ24 cm)
induction cooker
(No: 770351, Stalgast, Warsaw Poland).
1 fillet, 1 L of water		 Steam temperature—100 °C
Power of induction cooker—400 W
Process was performed until 70 °C* in the fillet core was reached (16 ± 2.5 min).
Roasting en papillote (RP180) convection-steam oven (RedFox KE-423, RM Gastro, Veselí nad Lužnicí, Czech Republic)
1 fillet		 Process was performed at 180 °C until a core 70 °C* was reached (23 ± 4.25min).

* parameters based on Health Canada [28].