Temporal variation in muscle fibre area, gaping, texture, colour and collagen in triploid and diploid Atlantic salmon ( Salmo salar L)

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Bjørnevik, Marit, Espe, Marit, Beattie, Chris, Nortvedt, Ragnar, Kiessling, Anders
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2004
• Subjects: Lower Post; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1002/jsfa.1656; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.1656; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.1656

Abstract Diploid and triploid Atlantic salmon were reared for 32 months in seawater, from October 1998 to January 2000. During this period of time, four samplings were taken to study differences in quality traits and chemical components in the flesh between diploid and triploid Atlantic salmon. Season was found to be the dominant factor explaining the variation in flesh quality traits in both triploid and diploid fish. Ploidy affected the majority of investigated variables while body size had lesser impact. Triploid Atlantic salmon had fewer small muscle fibres and up to 23% larger mean cross‐sectional muscle fibre area than diploids. Triploids also displayed more gaping, softer fillet texture, lower post mortem end pH, darker ( L value) and redder ( a value) flesh colour, and more soluble and less insoluble collagen compared with diploid fish. No effect of ploidy was found on crude chemical composition. Furthermore, a negative relationship was found between gaping score and muscle fibre area, and a weak positive correlation was found between fibre density and texture firmness. However, when body size and sampling time was included in the statistical model, this relationship between gaping and fibre area became very weak, and the relationship between texture and fibre area was completely negated. This suggests that intra‐species variation in both texture and gaping is more related to season and body size than to average muscle fibre area size. Copyright © 2004 Society of Chemical Industry