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Condition Factor, Fat Content and Flavour of Farmed and Wild Salmon
Date Issued
1996
Date Available
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.
Other Sponsorship
EU LEONARDO programme grant to Ms. Schallich
Type of Material
Journal Article
Publisher
Teagasc
Journal
Farm & Food
Volume
6
Issue
3
Start Page
28
End Page
31
Language
English
Status of Item
Peer reviewed
This item is made available under a Creative Commons License
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