A B C D E   Total Carotenoid (µg/g) 4.6±0.6 5.5±1.0 4.8±1.0 5.3±1.7 4.7±1.1 Compositon (% of total) trans-canthaxanthin (1) 7.3±1.1 5.0±0.2 5.2±0.8 5.4±0.5 4.5±0.8 cis-canthaxanthin (2)       n.d.  1.4±0.2* 1.7±0.3* 1.5±0.1* 2.1±0.3* trans-adonirubin (3) 28.3±3.5 20.4±0.2 20.7±1.3 21.1±1.1 19.4±1.0 cis-adonirubin (4)          n.d. 5.6±1.2* 6.0±0.6* 5.1±0.7* 7.5±0.7* trans-astaxanthin (5) 50.1±2.2 52.2±2.0 50.7±2.4 53.5±1.2 47.8±1.1 cis-astaxanthin (6 +7) 4.9±0.4 10.7±1.5** 1.1±2.1**  9.0±0.6** 13.0±1.3** trans-adonixanthin (8) 9.4±6.5 4.8±0.6 4.7±1.1 4.4±0.4 5.7±2.0

Table 1: Carotenoid content and composition in raw and cooked salmon muscle. Values are the means ± SD, n = 4 n.d.: not detected (Group A: raw, B: steaming, C: grilling, D: frying, E: microwaving). Significant difference compared with the group A: *p < 0.000, ** p < 0.05.