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 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.

(mg/1 g of fat)
	After smoking	7	14	21	28
Raw	^A,a	^B,a	^B,a	^C,a,b	^C,a,b
Cold-smoked	^A,a	^B,a	^B,a	^B,a	^B,c
Hot-smoked	^A,b	^B,b	^B,b	^B,b	^B,b

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