Effects of Dietary Mineral Supplementation on Quality of Fresh and Salt‐Cured Fillets from Farmed Atlantic Cod, Gadus morhua

• Published in: Journal of the World Aquaculture Society
• Main Authors: Herland, Hilde, Cooper, Marie, Esaiassen, Margrethe, Olsen, Ragnar L.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2011
• Subjects: Agronomy and Crop Science; Aquatic Science; Slaughter; atlantic cod; Gadus morhua
• Online Access: http://dx.doi.org/10.1111/j.1749-7345.2011.00462.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1749-7345.2011.00462.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1749-7345.2011.00462.x

The aims of this study were to investigate effects of dietary mineral supplementation on chemical and sensory quality parameters of fresh farmed cod fillets and on the quality of salt‐cured farmed cod. Farmed cod were fed three experimental diets with different levels of mineral supplements (no supplementation, supplementation without zinc and copper, full supplementation) for approximately 2 yr. After slaughter, one‐third of the experimental fish were subjected to chemical and physical analysis, another third were used for sensory analysis and the remaining fish were salt cured. Potassium, copper, and muscle protein were higher in muscle tissue of cod fed full supplementation than cod fed without supplementation. Instrumental color analysis showed that the cut side of fresh fillets of cod fed full supplementation were slightly more green and yellow than fillets of cod fed without extra supplements. A sensory panel could, however, not detect any differences between heated fresh cod given feed with or without mineral supplements. However, the quality of salt ripened cod which had received a complete mineral supplement in the diet was reduced because of increased yellowness, probably caused by the increased level of copper in the muscle.