Table 2.

Salmon products (Salmo salar) used in this study.

Salmon Product	Description	Preservation Method (If Any)	Storage	Packaging Units	Shelf Life	aw—Value (SD 1)	pH (SD 1)
Norwegian smoked salmon (low concentration of NaL)	Injection-salted smoked Atlantic salmon from Norway	Brine-injected Working solution of 12% NaL and 20% NaCl, 100–120 g/kg.	Cooled to −3 °C immediately after processing	200 g	16 days	0.96 (0.002)	6.0 (0.0)
Salmon fillet	Hand-salted smoked organic Atlantic salmon fillet from Ireland	Salted Sea salt (NaCl) manually added to the outside of the product; 30 g/kg	Cooled to −3 °C immediately after processing	110 g	15 days	0.97 (0.006)	6.0 (0.1)
Sushi salmon	Raw Atlantic sushi salmon from Scotland	No conservation Raw, trimmed salmon	Shock-frozen after packaging	whole fillets	3 days	0.99 (0.003)	6.1 (0.1)
Norwegian smoked salmon (with high concentration of NaL)	Injection-salted, smoked and sliced Atlantic salmon from Norway	Brine-injected Working solution of 30% NaL and 13% NaCl, 100–120 g/kg.	Cooled to −3 °C immediately after processing	200 g	16 days	0.95 (0.003)	6.0 (0.1)

¹ SD: standard deviation.