Volume 451, 20 January 2016, Pages 369–376
Highlights
- •
- Only minor effects of carotenoid composition on the color of cold smoked filets were observed.
- •
- Colorimetric changes during processing are mostly related to the fatty acid profile of the flesh.
- •
- The salting step contributes most to losses of carotenoids during processing and storage.
- •
- No differences were found in stability of presented carotenoids in organic- and conventional salmon.
- •
- Loss of liquids during vacuum storage of smoked filets is related to the fatty acid composition of the flesh.
Abstract
The
aim of the present study was to investigate the effect of dry salting,
cold smoking and 14 days refrigerated storage at 4 °C on the stability
of carotenoids, color and fatty acids in commercially reared organic
Atlantic salmon (Salmo salar L.). As reference, conventionally
reared Atlantic salmon was used. Pigment sources in feeds for the
organic and conventional salmon were Panaferd-AX® (PAN) and Carophyll
Pink® (CP), respectively. The dry salting process was found to be the
main cause for losses of carotenoids throughout salting, smoking and
storage, whereas no differences were found in stability of the different
flesh carotenoids. The diverse composition of flesh carotenoids in
organic salmon seems however to have minor influence on the color of the
cold smoked product. Colorimetric characteristics of the fillet surface
and liquid loss during storage of cold smoke fillets were found to be
mostly affected by the fatty acid composition of the flesh which
differed between the organic and conventional raw material. Moreover,
dry salting and cold smoking were found to alter colorimetric
differences between raw organically and conventionally reared salmon,
resulting in an equal colorimetric perception of cold smoked organic and
conventional salmon fillets after 14 days refrigerated vacuum storage.
Statement of relevance
- •
- This paper investigates the stability of carotenoids, color and fatty acids throughout processing and storage of cold smoked organic farmed Atlantic salmon.
- •
- This paper focuses on the diversity of carotenoids presented in organic salmon fed a feed containing Panaferd-AX and how these carotenoids affect the color of the smoked product.
- •
- This paper investigates the suitability of the presented organic salmon as raw material for the smoking industry.
Keywords
- Organic Atlantic salmon;
- Carotenoids;
- Cold smoking;
- Color;
- Storage stability
Copyright © 2015 Elsevier B.V. All rights reserved.
