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

Table 2.

Water content and yield of process in salmon after heat treatment by different methods.

Parameter	Raw Material	$Heat Treatment Methods \bar{x}$ ± SE (%)
		Sous-Vide Method		Roasting en Papillote (RP₁₈₀, 23 min)	Steaming SP₁₀₀, 16 min)
		57 °C × 20 min (SV₅₇)	63 °C × 80 min (SV₆₃)	Roasting en Papillote (RP₁₈₀, 23 min)	Steaming SP₁₀₀, 16 min)
Water content	62.9 ^a ± 0.6	62.8 ^a ± 0.6	61.2 ^a,b ± 0.7	58.9 ^c ± 0.7	60.7 ^b,c ± 0.7
Yield of process	-	93.7 ^c ± 0.6	90.9 ^b,c ± 0.5	83.8 ^a ± 1.6	88.4 ^b ± 1.1

SE—standard error; a, b, c—mean values marked by different letters in verses, differ significantly at p ≥ 0.05.