ΔL* Δa* Δb*
NaCl          
0%     25.9 ± 1.6 -1.8 ± 0.7 a 1.0 ± 0.5 a
1.9%     26.7 ± 1.0 0.7 ± 0.1 b 3.6 ± 0.3 b
    p-Value 0.691 0.011 0.001
FPH          
0%     25.9 ± 1.6 -1.8 ± 0.7 a 1.0 ± 0.5 a
10%     28.2 ± 1.1 2.6 ± 0.5 b 5.5 ± 0.7 b
14%     27.7 ± 1.4 1.8 ± 0.2 b 5.3 ± 0.6 b
    p-Value 0.478 0.0001 0.0001
FPH x NaCl          
0% NaCl 0% FPH   25.9 ± 1.6 -1.8 ± 0.7 a 1.0 ± 0.5 a
0% NaCl 10% FPH   28.1 ± 1.1 2.6 ± 0.5 c 5.5 ± 0.7 b,c
0.2% NaCl 10% FPH   29.8 ± 1.7 3.7 ± 0.4 c 6.9 ± 0.5 c
0.6% NaCl 10% FPH   27.8 ± 1.0 2.4 ± 0.2 b,c 4.8 ± 0.4 b,c
1.9% NaCl 0% FPH   26.7 ± 1.0 0.7 ± 0.1 b 3.6 ± 0.3 b
1.9% NaCl 10% FPH   26.4 ± 1.4 2.7 ± 0.4 c 3.8 ± 0.6 b
    p-Value 0.356 0.0001 0.0001
Table 7: Effects of NaCl and FPH addition on color of salmon filets.