Will texture of fish cooked sous vide change, when cooking times increase? I am experimenting with sous vide these days. I have successfully cooked salmon sous vide (60C to pasteurization according to Baldwin).

One thing with sous vide that people brag about is the possibility of letting food sit in the bath for longer than necessary ("I drop the steak in the bath and go to work, eat when I am back from work."-type situations). 

Now I wonder, how well does fish respond to long time cooking? If I drop a piece of salmon in the bath and it stays there for, let's say, 10 hours. Will taste and texture change?

What about other types of fish, e.g. cod?
Yes!  Cooking low temp absolutely degrades texture of fish.  I can't imagine that you would want a piece of salmon cooked for 10 hrs.  It would be mush....cooked, safe...but mush. Most fish...probably 20 minutes or so.  Any fish should just be cooked until done.   No more.  Otherwise texture is compromised and off putting.