Sensory evaluation of Atlantic salmon fed three types of herring‐based diet

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Parrish, Christopher C, McLeod, Cathy A, Ackman, Robert G
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1995
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1002/jsfa.2740680311; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740680311; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740680311

Abstract Atlantic salmon ( Salmo salar ) were fed three different types of commercial and experimental herring‐based feeds and, at the end of the feeding trials, sensory panels evaluated the acceptability of the salmon fillets. The feeds were all made from Atlantic herring but using different procedures: silage feeds were made from fermented herring, moist salmon feeds from fresh herring, and dry feeds from herring meal. Silage feeds were compared with either one or two of the other feeds in three feeding trials. Growth rates of animals fed a commercial silage feed and two dry feeds were similar, although growth on the commercial silage feed tended to be better. However, growth on commercial or experimental silage feeds was significantly lower ( P < 0·001) than on either commercial or experimental moist feeds. Analysis of covariance indicated that there were no significant tank effects. At the end of the feeding trials, sensory evaluation of fish fillets by triangle test indicated no significant difference ( P > 0·05) in fillet flavours or appearance between fish fed silage and fish fed the other diets.