Carotenoids contribute to the redness in salmon muscle tissue
as reflected in a⁄ values (Yagiz et al., 2010). The surface colour of
treated and untreated Atlantic salmon muscle was measured using
a HunterLab (CM-400d, Konica Minolta, Tokyo, Japan). Measurement
of a⁄ (redness/greenness) values was conducted in triplicate