Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Table 1

Changes in physicochemical parameters in raw salmon after cold and hot smoking.

Time (days)	Salt (%)	Water (%)	Water activity	TVB-N (mg/100 g)
Raw fish
Raw	nd		0.994
7	nd		0.993
14	nd		0.994
21	nd		0.992
28	nd		0.989
Cold-smoked
After smoked			0.975
7			0.977
14			0.978
21			0.965
28			0.961
Hot-smoked
After smoked			0.978
7			0.969
14			0.966
21			0.968
28			0.969