Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.)

• Published in: Food Chemistry
• Main Authors: Moreno Conde, Helena María, Jacq, C., Montero García, Pilar, Gómez Guillén, M. C., Borderías, A. Javier, Mørkøre, T.
• Other Authors: Norwegian Fishery and Aquaculture Industry Research Fund, Research Council of Norway
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: Elsevier 2016
• Subjects: Norway; Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/10261/125461; https://doi.org/10.1016/j.foodchem.2015.06.022

© 2015 Elsevier Ltd. All rights reserved. Collagen content and properties of skeletal muscle were studied among selected (FP) and unselected (WP) Atlantic salmon lines that were reared together to avoid any environmental effects. The FP group had significantly higher body weight at harvesting, softer texture and lower connective tissue yield compared with the WP group. The relative collagen fractions (acid, pepsin, insoluble) were similar, but the FP group had a greater abundance of amino acids involved in collagen triple helix conformation and stabilisation (Gly, Pro, Hyp and Hyl), whilst the Lys content was greater for the WP group, indicating a more aggregated collagen. The connective tissue denaturation temperature was lower for the FP group, coinciding with a lower degree of collagen self-assembly and intermolecular-crosslinks. It is concluded that selective breeding has resulted in lower connective tissue stability of Atlantic salmon fillets. This research was supported by the Research Project 190479/S40 “Managing texture quality of Atlantic salmon through the application of Molecular and Morphological approaches”, financed by The Research Council of Norway and The Fishery and Aquaculture Industry Research Fund Peer Reviewed