Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

► Calpain activity was significantly affected by super-chilling. ► Calpastatin activity was significantly affected by super-chilling. ► The cathepsin B + L and B activities increased significantly with time post-treatment. ► ATP and breakdown product was significantly affected by super-chilling. ► Texture was not different between the two treatments at the end of the storage.