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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Online Access: | https://hdl.handle.net/11250/2837939 https://doi.org/10.1016/j.afres.2021.100033 |
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ftnofima:oai:nofima.brage.unit.no:11250/2837939 2023-05-15T15:32:30+02:00 Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway Esaiassen, Margrethe Jensen, Tonje Kristin Edvinsen, Guro Kristine Otnæs, Carina H.A. Ageeva, Tatiana Nikolaevna Mæhre, Hanne K 2022 application/pdf https://hdl.handle.net/11250/2837939 https://doi.org/10.1016/j.afres.2021.100033 eng eng Applied Food Research. 2022, 2 (1), 1-32. urn:issn:2772-5022 https://hdl.handle.net/11250/2837939 https://doi.org/10.1016/j.afres.2021.100033 cristin:1969601 1-32 2 Applied Food Research 1 Journal article 2022 ftnofima https://doi.org/10.1016/j.afres.2021.100033 2022-11-18T06:50:56Z 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. publishedVersion Article in Journal/Newspaper Atlantic salmon Salmo salar Nofima Knowledge Archive (Brage) Norway Applied Food Research 2 1 100033 |
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Open Polar |
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Nofima Knowledge Archive (Brage) |
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ftnofima |
language |
English |
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. publishedVersion |
format |
Article in Journal/Newspaper |
author |
Esaiassen, Margrethe Jensen, Tonje Kristin Edvinsen, Guro Kristine Otnæs, Carina H.A. Ageeva, Tatiana Nikolaevna Mæhre, Hanne K |
spellingShingle |
Esaiassen, Margrethe Jensen, Tonje Kristin Edvinsen, Guro Kristine Otnæs, Carina H.A. Ageeva, Tatiana Nikolaevna Mæhre, Hanne K Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway |
author_facet |
Esaiassen, Margrethe Jensen, Tonje Kristin Edvinsen, Guro Kristine Otnæs, Carina H.A. Ageeva, Tatiana Nikolaevna Mæhre, Hanne K |
author_sort |
Esaiassen, Margrethe |
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 |
publishDate |
2022 |
url |
https://hdl.handle.net/11250/2837939 https://doi.org/10.1016/j.afres.2021.100033 |
geographic |
Norway |
geographic_facet |
Norway |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
1-32 2 Applied Food Research 1 |
op_relation |
Applied Food Research. 2022, 2 (1), 1-32. urn:issn:2772-5022 https://hdl.handle.net/11250/2837939 https://doi.org/10.1016/j.afres.2021.100033 cristin:1969601 |
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 |
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1766362991924609024 |