Factors affecting pigmentation quality in Atlantic salmon (Salmo salar L.) at elevated temperature ...
Pigmentation quality is one of the most important criteria in Atlantic salmon (Salmo salar) products. The red colour is a result of pigment carotenoids such as astaxanthin (A\\(_x\\)) and canthaxanthin (C\\(_x\\)) deposited in myofibrillar proteins of white muscle tissue and the concentration of the...
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| Format: | Thesis |
| Language: | unknown |
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University Of Tasmania
2023
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| Online Access: | https://dx.doi.org/10.25959/23238263.v1 https://figshare.utas.edu.au/articles/thesis/Factors_affecting_pigmentation_quality_in_Atlantic_salmon_Salmo_salar_L_at_elevated_temperature/23238263/1 |
| Summary: | Pigmentation quality is one of the most important criteria in Atlantic salmon (Salmo salar) products. The red colour is a result of pigment carotenoids such as astaxanthin (A\\(_x\\)) and canthaxanthin (C\\(_x\\)) deposited in myofibrillar proteins of white muscle tissue and the concentration of these pigment carotenoids correlate well with the red colour intensity. Sea water temperatures in Tasmanian commonly exceed 20°C for prolonged periods in summer. This is associated with reduced pigmentation quality, which is characterised by reduced red colour intensity and increased heterogeneity in pigmentation on the fillet surface of individual salmon, leading to substantial product downgrade. This phenomenon is typically concurrent with reduced feed intake rates or even the cessation of feed intake. The aim of the thesis was to improve the fundamental understanding of factors and mechanisms that reduce pigmentation quality in salmon exposed to elevated temperature in order to improve pigmentation management ... |
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