Table 3.

Physical properties of Atlantic salmon stored at 75 MPa/25 °C and AP/5 °C during 30 days, and at AP/25 °C during 5 days.

Physical property	Fresh fish	75 MPa/25 °C			AP/5 °C			AP/25 °C
	0 days	5 days	15 days	30 days	5 days	15 days	30 days	5 days
Water content (%)	71.8 ± 3.2	70.5 ± 0.9	71.5 ± 0.3	69.5 ± 3.5	69.8 ± 1.8	69.4 ± 3.0	73.3 ± 4.3	67.0 ± 1.2
Drip loss (%)	–	6.1 ± 1.0bcd	8.6 ± 3.3ab	13.4 ± 2.4a	1.4 ± 0.3d	3.8 ± 1.3 cd	6.6 ± 1.0bc	10.0 ± 0.7ab
Water holding capacity (%)	95.8 ± 0.7ab	92.2 ± 1.8c	94.7 ± 1.0abc	96.4 ± 0.7ab	96.5 ± 0.5ab	93.8 ± 0.9bc	97.9 ± 0.7a	93.6 ± 2.2bc
Texture
Hardness (N)	3.21 ± 0.51	2.22 ± 0.22	2.15 ± 0.72	2.29 ± 0.38	2.74 ± 0.39	3.27 ± 0.28	2.43 ± 0.41	2.67 ± 0.43
Adhesiveness (N s)	-0.36 ± 0.11	-0.25 ± 0.09	-0.48 ± 0.16	-0.33 ± 0.05	-0.43 ± 0.12	-0.44 ± 0.13	-0.38 ± 0.18	-0.21 ± 0.00
Springiness	1.49 ± 0.12	1.28 ± 0.28	1.22 ± 0.11	1.14 ± 0.24	1.37 ± 0.28	1.38 ± 0.10	1.42 ± 0.14	1.13 ± 0.07
Resilience	1.27 ± 0.29a	0.70 ± 0.57ab	0.63 ± 0.10ab	0.09 ± 0.01b	0.99 ± 0.65ab	0.95 ± 0.19ab	0.95 ± 0.21ab	0.45 ± 0.20ab

Different letters along each row denote significant differences (p < 0.05); absence of letters indicates not statistically significant differences.