“…For example, although, cooking at 70 °C results in a better for the texture of collagen-rich fish, it may not be sufficient to ensure safety when stored for a longer period of time [7,8]. The influence of different factors such as flavor additives (spices, lemon juice, sauces), application of complex methods, and storage conditions on the sensory quality of fish [1,2,4,5,9,10,11,12,13,14,15,16,17,18,19,20,21,22] and seafood [8,23,24,25,26,27] prepared with the sous-vide method has been investigated by several authors. Only a few studies focused on salmon [1,2,11,17,18,20,22,26].…”