Table 7.

Salmon quality changes depending on the cooking method.

Quality Attributes	Heat Treatment Method
	Sous-Vide Method		Roasting (RP180, 23 min)	Steaming (SP100, 16 min)
	57 °C 20 min (SV57)	63 °C 80 min (SV63)
Technological Quality
yield	++	+	–	+
water content	-	+	++	+
Sensory Quality
intensity of odor **odor -liking	– –	+ +	++ ++	++ ++
appearance-liking	–	++	+	+
intensity of flavor**	–	+	++	++
flavor-liking	–	++	+	+
hardness* juiciness texture-liking	++ ++ –	+ + ++	+ + +	– – +
overall quality	–	+	+	++
overall liking	–	++	+	+
color changes ΔE	++	0	0	0
force and work shear	+	++	+	–
Sum	0	+18	+15	+11

** typical for cooked fish; ++, the mean value of given thermal treatment is the highest; +, the mean for given sample has intermediate values; –, mean of given sample has the lowest values; 0, no tendency.