The authors are grateful to M.K. Haarstad for technical assistance, to E. Risvik for training the sensory panel, to S. Hurv and M. Rødotten for administrating the sensory analysis, and to P. Lea for advise in statistical analysis. Thanks are further due to P. Foss, Organic Chemistry Laboratories, University of Trondheim, Norway, for conducting the HPLC analysis on carotenoids.
Characteristics of Color in Raw, Baked and Smoked Wild and Pen-Reared Atlantic Salmon
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 51, Issue 3, pages 804–808, May 1986
How to Cite
SKREDE, G. and STOREBAKKEN, T. (1986), Characteristics of Color in Raw, Baked and Smoked Wild and Pen-Reared Atlantic Salmon. Journal of Food Science, 51: 804–808. doi: 10.1111/j.1365-2621.1986.tb13936.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/8/85; revised 10/15/85; accepted 12/12/85
Color of wild, astaxanthin pigmented, and farmed, canthaxanthin pigmented, Atlantic salmon (Salmon salar) was evaluated by spectroscopy and visual sensory analyses. A more yellow hue in farmed salmon color compared with wild salmon was found in acetone extracts of raw salmon flesh and by visual sensory analyses of raw, baked and smoked salmon flesh. With instrumental color analysis directly on raw flesh, no significant differences in color between wild and farmed salmon were found. The redness and hue in raw and baked salmon flesh and the redness in smoked salmon were correlated to the pigment concentration in raw salmon. The redness and hue in processed salmon were predictable from the redness and hue of raw flesh.