Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets

► Drying process was faster when air temperature increased. ► Colour difference and firmness increased at higher temperature. ► Tocopherol and palmitic acid content decreased with temperature. ► EPA content remained unchanged and DHA content decreased slightly with temperature. ► Determination of astaxanthin did not reveal significant changes.