Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment

This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a Nuclear Magnetic Resonance (NMR) metabolomics approach. Seaweed treatment caused...

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Bibliographic Details
Published in:Foods
Main Authors: Even Moen Kirkholt, Alexander Dikiy, Elena Shumilina
Format: Text
Language:English
Published: Multidisciplinary Digital Publishing Institute 2019
Subjects:
sugar kelp
Saccharina latissima
seaweed
salmon
NMR metabolomics
Slaughter
Atlantic salmon
Online Access:https://doi.org/10.3390/foods8120625
Description
Summary:This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a Nuclear Magnetic Resonance (NMR) metabolomics approach. Seaweed treatment caused significant changes in the polar and non-polar metabolic composition of salmon muscle upon its storage. The mutual diffusion of sugar kelp and salmon metabolites caused a significant decrease of the formation of the off-smelling compound trimethylamine and the biogenic amines, along with an increase of umami-related compounds (aspartate and succinic acid). Carotenoid composition of the seaweed-treated samples significantly differs from the reference samples. The amount of wet seaweeds used for the treatment and the time passed after the fish slaughter influence salmon quality parameters.

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