Nutritional analysis

We performed experimental studies to compare how different treatment processes affect the weight, moisture and omega-3 fatty acid level in salmon. Our results show that salmon processed by advanced sous-vide aseptic packaging (ASAP) technology had lower weight, moisture and omega-3 loss than that processed by microwave-assisted thermal sterilization (MATS) and canning/retort sterilization. Cold storage would beat ASAP only if the salmon was to be consumed raw. If the salmon was to be cooked, it would suffer greater weight, moisture and omega-3 loss than that processed by ASAP.

All samples were prepared at IXON pilot factory under simulated conditions. All nutritional tests except omega-3 tests were conducted by SGS Hong Kong. Omega-3 tests were conducted by an overseas affiliate of SGS Hong Kong.

我們透過實驗比較了不同處理過程對三文魚重量、水份和奧米茄三脂肪酸的影響。結果顯示，經「先進真空低溫無菌包裝」（ASAP）技術處理過的三文魚，無論重量、水份或奧米茄三脂肪酸的耗損，都比經「微波輔助加熱滅菌」（MATS）技術或高溫高壓消毒處理過的三文魚少。雪藏看似較ASAP為優勝，那除非你準備生吃三文魚。經雪藏過的三文魚一旦被煮熟，其重量、水份或奧米茄三脂肪酸的耗損，將會比經ASAP處理過的三文魚多。

所有樣本均由IXON實驗工場透過模擬環境下製作。所有營養測試（奧米茄三脂肪酸測試除外）均由香港通用檢測認證有限公司負責。奧米茄三脂肪酸測試則由香港通用檢測認證有限公司的海外分支機構負責。