Table 1.

Technological quality parameters of salmon processed with various heat treatment methods.

Parameter	Raw	$\mathbf{Heat}\mathbf{Treatment}\mathbf{Method}\overline{\mathit{x}}\pm \mathbf{SE}$
		Sous-Vide Method		Roasting (R180, 23 min)	Steaming (SP100, 16 min)
		57 °C, 20 min (SV57)	63 °C, 80 min (SV63)
Total process duration (min)	-	126 ± 0.0	145 ± 0.0	29 ± 1.3	48 ± 0.8
Energy consumption (kWh)	-	0.440 ± 0.02 (0.022) *	0.531 ± 0.01 (0.059) *	0.790 ± 0.01 (0.454) *	0.083 ± 0.01 (0.025) *
Cooking loss (%)	-	6.3 a ± 0.6	9.1 a,b ± 0.5	16.2 c ± 1.6	11.6 b ± 1.1
pH	6.12 a ± 0.02	6.30 b ± 0.01	6.34 b,c ± 0.01	6.32 b ±0.03	6.39 c ± 0.02

* Values in brackets mean average energy consumption of the heat treatment process only. In the case of sous-vide the vacuum packaging is included as well; ^a, ^b, ^c—mean values marked by different letters in rows (between cooking methods), differ significantly at p ≤ 0.05.