Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway
Salmon feeds have changed over the years, leading to changed biochemical composition of the fish. The main aim of this study was to compare biochemical compositions and storage stability of commercially produced organic and conventional salmon. Organically (n = 40) and conventionally farmed salmon (...
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ftdoajarticles:oai:doaj.org/article:bdd8a9525182401b8874f38055296fd0 2023-05-15T15:31:31+02:00 Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway Margrethe Esaiassen Tonje K. Jensen Guro K. Edvinsen Carina H.A. Otnæs Tatiana N. Ageeva Hanne K. Mæhre 2022-06-01T00:00:00Z https://doi.org/10.1016/j.afres.2021.100033 https://doaj.org/article/bdd8a9525182401b8874f38055296fd0 EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S2772502221000330 https://doaj.org/toc/2772-5022 2772-5022 doi:10.1016/j.afres.2021.100033 https://doaj.org/article/bdd8a9525182401b8874f38055296fd0 Applied Food Research, Vol 2, Iss 1, Pp 100033- (2022) Atlantic salmon farmed organic biochemical composition colour stability lipid oxidation Food processing and manufacture TP368-456 article 2022 ftdoajarticles https://doi.org/10.1016/j.afres.2021.100033 2022-12-31T01:59:58Z Salmon feeds have changed over the years, leading to changed biochemical composition of the fish. The main aim of this study was to compare biochemical compositions and storage stability of commercially produced organic and conventional salmon. Organically (n = 40) and conventionally farmed salmon (n = 39) were sampled. The fish were anesthetized, killed by gill cutting and bled before filleting. Fish samples were subjected to proximate analysis, fatty acid and amino acid composition, along with colour and TBARS analyses. The lipid content of organically and conventionally farmed salmon was 13% and 17 %, respectively. Organic fish contained approximately 48 % more EPA and DHA than did the conventional fish, 17.2 g kg−1 vs. 11.6 g kg−1, respectively. The organic salmon had lower colour saturation than the conventional, and TBARS were higher in the organic than in the conventional salmon. To conclude, the main differences between fresh organic and conventional salmon were related to lipid content and fatty acid composition. The high energy level in both groups should be considered when making dietary recommendations. Organic salmon is less stable due to its high content of long-chained unsaturated fatty acids, and appears similar to conventionally farmed salmon some years ago. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Norway Applied Food Research 2 1 100033 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Atlantic salmon farmed organic biochemical composition colour stability lipid oxidation Food processing and manufacture TP368-456 |
spellingShingle |
Atlantic salmon farmed organic biochemical composition colour stability lipid oxidation Food processing and manufacture TP368-456 Margrethe Esaiassen Tonje K. Jensen Guro K. Edvinsen Carina H.A. Otnæs Tatiana N. Ageeva Hanne K. Mæhre Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
topic_facet |
Atlantic salmon farmed organic biochemical composition colour stability lipid oxidation Food processing and manufacture TP368-456 |
description |
Salmon feeds have changed over the years, leading to changed biochemical composition of the fish. The main aim of this study was to compare biochemical compositions and storage stability of commercially produced organic and conventional salmon. Organically (n = 40) and conventionally farmed salmon (n = 39) were sampled. The fish were anesthetized, killed by gill cutting and bled before filleting. Fish samples were subjected to proximate analysis, fatty acid and amino acid composition, along with colour and TBARS analyses. The lipid content of organically and conventionally farmed salmon was 13% and 17 %, respectively. Organic fish contained approximately 48 % more EPA and DHA than did the conventional fish, 17.2 g kg−1 vs. 11.6 g kg−1, respectively. The organic salmon had lower colour saturation than the conventional, and TBARS were higher in the organic than in the conventional salmon. To conclude, the main differences between fresh organic and conventional salmon were related to lipid content and fatty acid composition. The high energy level in both groups should be considered when making dietary recommendations. Organic salmon is less stable due to its high content of long-chained unsaturated fatty acids, and appears similar to conventionally farmed salmon some years ago. |
format |
Article in Journal/Newspaper |
author |
Margrethe Esaiassen Tonje K. Jensen Guro K. Edvinsen Carina H.A. Otnæs Tatiana N. Ageeva Hanne K. Mæhre |
author_facet |
Margrethe Esaiassen Tonje K. Jensen Guro K. Edvinsen Carina H.A. Otnæs Tatiana N. Ageeva Hanne K. Mæhre |
author_sort |
Margrethe Esaiassen |
title |
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
title_short |
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
title_full |
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
title_fullStr |
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
title_full_unstemmed |
Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
title_sort |
nutritional value and storage stability in commercially produced organically and conventionally farmed atlantic salmon (salmo salar l.) in norway |
publisher |
Elsevier |
publishDate |
2022 |
url |
https://doi.org/10.1016/j.afres.2021.100033 https://doaj.org/article/bdd8a9525182401b8874f38055296fd0 |
geographic |
Norway |
geographic_facet |
Norway |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Applied Food Research, Vol 2, Iss 1, Pp 100033- (2022) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S2772502221000330 https://doaj.org/toc/2772-5022 2772-5022 doi:10.1016/j.afres.2021.100033 https://doaj.org/article/bdd8a9525182401b8874f38055296fd0 |
op_doi |
https://doi.org/10.1016/j.afres.2021.100033 |
container_title |
Applied Food Research |
container_volume |
2 |
container_issue |
1 |
container_start_page |
100033 |
_version_ |
1766362044526755840 |