Condition Factor, Fat Content and Flavour of Farmed and Wild Salmon
|Title:||Condition Factor, Fat Content and Flavour of Farmed and Wild Salmon||Authors:||Schallich, E.
Gormley, T. R. (Thomas Ronan)
|Permanent link:||http://hdl.handle.net/10197/6884||Date:||1996||Online since:||2015-09-07T10:00:54Z||Abstract:||Tests on 882 salmon (587 farmed and 295 wild) indicated that the condition factor (CF) is a useful and easily-measured quality index for salmon, especially when combined with data for skin colour.and fat content. Wild salmon were better conditioned than farmed, and CF values of >0.90 are desirable for gutted salmon (wild and farmed) and > 0.96 and >0.98 for gut-in wild and farmed fish, respectively. Wild salmon had a slightly lower mean fat content than farmed (12.3 vs 12.5%) but showed more variation in fat content. Tests on three spot samples indicated that taste panels were unable to detect a statistically significant flavour difference between farmed and wild salmon. Comprehensive details of the procedures and results are given below.||Type of material:||Journal Article||Publisher:||Teagasc||Journal:||Farm & Food||Volume:||6||Issue:||3||Start page:||28||End page:||31||Keywords:||Quality index; Skin colour; Taste panel||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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