Evaluation of histological post-mortem changes in farmed Atlantic salmon (Salmo salar L.) at different time intervals and storage temperatures.

The aim of this study was to evaluate histologic post-mortem autolytic changes in farmed Atlantic salmon. The fish were either stored at room temperature (RT, 21°C), refrigerated (4°C) or frozen (-20°C), while fish necropsy was performed at 0, 1, 4, 24 and 48 h post-storage (hps). In addition, gills were sampled at 0, 5, 10, 15, 30 and 45 min post-storage (mps) at room temperature (RT).