Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.)
The main sensory quality parameters of Atlantic salmon are color, texture, fillet integrity, taste and odor. The aim of the present study was to investigate the effect of diet on sensory quality of raw salmon fillets, and sensory quality and consumer acceptability of cooked salmon fillets. Diets inv...
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Norwegian University of Life Sciences, Ås
2016
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Online Access: | http://hdl.handle.net/11250/2391519 |
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ftunivmob:oai:nmbu.brage.unit.no:11250/2391519 2023-05-15T15:30:57+02:00 Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) Adhikari, Pradip Mørkøre, Turid Rørvik, Kjell-Arne 2016-06-06 application/pdf http://hdl.handle.net/11250/2391519 eng eng Norwegian University of Life Sciences, Ås http://hdl.handle.net/11250/2391519 63 Sensory quality Atlantic salmon Antioxidant diet Fillet weight Gaping Juiciness VDP::Agriculture and fishery disciplines: 900 Master thesis 2016 ftunivmob 2021-09-23T20:16:02Z The main sensory quality parameters of Atlantic salmon are color, texture, fillet integrity, taste and odor. The aim of the present study was to investigate the effect of diet on sensory quality of raw salmon fillets, and sensory quality and consumer acceptability of cooked salmon fillets. Diets investigated were a standard commercial feed and the same feed added antioxidants (vitamin C, vitamin E and selenium). The experiment was carried out from 7th January to 13th March 2015. Salmon with an average body weight of 4123 ± 106 g and 4203 ± 108 g of control and antioxidant diet groups respectively were killed by percussive stunning. Fillet color, gaping and texture were analyzed in the raw fillets after 7 days of ice storage. Untrained assessors evaluated color, odor, tastiness, juiciness, firmness and acceptability of cooked fillets after 7 months of storage at -40°C. The result showed significant higher fillet weight, lower gaping and higher juiciness of salmon fed the antioxidant diet group compared to the control diet. Also a tendency to improved tastiness and firmness were observed for salmon fed the antioxidant diet. Females rated the cooked salmon as tastier, firmer and juicier than males. Color, odor, tastiness and juiciness, but not firmness, correlated significantly to the acceptability. It is concluded from the present experiment that dietary supplementation of antioxidants improved muscle growth, integrity of raw fillets and sensory quality of cooked fillets. M-AA Master Thesis Atlantic salmon Salmo salar Open archive Norwegian University of Life Sciences: Brage NMBU |
institution |
Open Polar |
collection |
Open archive Norwegian University of Life Sciences: Brage NMBU |
op_collection_id |
ftunivmob |
language |
English |
topic |
Sensory quality Atlantic salmon Antioxidant diet Fillet weight Gaping Juiciness VDP::Agriculture and fishery disciplines: 900 |
spellingShingle |
Sensory quality Atlantic salmon Antioxidant diet Fillet weight Gaping Juiciness VDP::Agriculture and fishery disciplines: 900 Adhikari, Pradip Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) |
topic_facet |
Sensory quality Atlantic salmon Antioxidant diet Fillet weight Gaping Juiciness VDP::Agriculture and fishery disciplines: 900 |
description |
The main sensory quality parameters of Atlantic salmon are color, texture, fillet integrity, taste and odor. The aim of the present study was to investigate the effect of diet on sensory quality of raw salmon fillets, and sensory quality and consumer acceptability of cooked salmon fillets. Diets investigated were a standard commercial feed and the same feed added antioxidants (vitamin C, vitamin E and selenium). The experiment was carried out from 7th January to 13th March 2015. Salmon with an average body weight of 4123 ± 106 g and 4203 ± 108 g of control and antioxidant diet groups respectively were killed by percussive stunning. Fillet color, gaping and texture were analyzed in the raw fillets after 7 days of ice storage. Untrained assessors evaluated color, odor, tastiness, juiciness, firmness and acceptability of cooked fillets after 7 months of storage at -40°C. The result showed significant higher fillet weight, lower gaping and higher juiciness of salmon fed the antioxidant diet group compared to the control diet. Also a tendency to improved tastiness and firmness were observed for salmon fed the antioxidant diet. Females rated the cooked salmon as tastier, firmer and juicier than males. Color, odor, tastiness and juiciness, but not firmness, correlated significantly to the acceptability. It is concluded from the present experiment that dietary supplementation of antioxidants improved muscle growth, integrity of raw fillets and sensory quality of cooked fillets. M-AA |
author2 |
Mørkøre, Turid Rørvik, Kjell-Arne |
format |
Master Thesis |
author |
Adhikari, Pradip |
author_facet |
Adhikari, Pradip |
author_sort |
Adhikari, Pradip |
title |
Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) |
title_short |
Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) |
title_full |
Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) |
title_fullStr |
Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) |
title_full_unstemmed |
Effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon (Salmo salar L.) |
title_sort |
effect of dietary enrichment with antioxidants on the sensory quality of raw and cooked atlantic salmon (salmo salar l.) |
publisher |
Norwegian University of Life Sciences, Ås |
publishDate |
2016 |
url |
http://hdl.handle.net/11250/2391519 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
63 |
op_relation |
http://hdl.handle.net/11250/2391519 |
_version_ |
1766361430939926528 |