Table 2.

Changes in the sum of EPA and DHA acids (mg/1 g fat) of raw, cold-smoked, and hot-smoked salmon, stored for 28 days in refrigerated conditions.

EPA + DHA (mg/1 g of fat)
	After smoking	7	14	21	28
Raw	152 ± 9.1A,a	139 ± 1.2B,a	133 ± 1.17B,a	128 ± 8.2C,a,b	122 ± 3.6C,a,b
Cold-smoked	148 ± 1.1A,a	140 ± 1.0B,a	138 ± 2.5B,a	139 ± 3.9B,a	137 ± 4.1B,c
Hot-smoked	124 ± 1.5A,b	115 ± 1.9B,b	116 ± 9.1B,b	117 ± 11.5B,b	118 ± 8.5B,b

a, b, c: significant differences (n = 3) between individual treatments within one storage time; A, B, C: significant differences (n = 3) between treatments during storage.