Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature
The fatty acid content in fillets of Atlantic salmon cultured in the Arctic and fed diets containing varying levels of EPA and DHA (low, medium or high) was assessed. Also, dietary effects on fillet color and liquid holding capacity were investigated and analyses were performed in different areas of...
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Norwegian University of Life Sciences, Ås
2020
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Online Access: | https://hdl.handle.net/11250/3084614 |
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ftunivmob:oai:nmbu.brage.unit.no:11250/3084614 2023-09-05T13:17:10+02:00 Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature Boahemaa-Kobil, Eunice Efua Mørkøre, Turid 2020 application/pdf https://hdl.handle.net/11250/3084614 eng eng Norwegian University of Life Sciences, Ås https://hdl.handle.net/11250/3084614 Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no Atlantic salmon Master thesis 2020 ftunivmob 2023-08-23T22:47:27Z The fatty acid content in fillets of Atlantic salmon cultured in the Arctic and fed diets containing varying levels of EPA and DHA (low, medium or high) was assessed. Also, dietary effects on fillet color and liquid holding capacity were investigated and analyses were performed in different areas of the salmon fillet in both raw and cooked products. The fillet fatty acid composition, texture, and color of thawed (4oC and 20oC) and cooked fillet of the various dietary groups were determined. Gutted weight (kg), length (cm), condition factor and fillet yield (%) were higher in the S1s (smolts transferred to seawater in spring) than S0s (underyearlings transferred in autumn). C18:1n9c (oleic acid) had the highest concentration with TestS showing higher concentration than TestP for the S0 salmon. Increasing dietary inclusion of EPA & DHA increases the fillet EPA and DHA composition in both S0 and S1 groups. TestS had a higher color score than TestP with SalmoFan scores for ventral fillet region (thawed at 4oC and cooked). Thawing at 20oC increased driploss in TestS than TestP. Temperature, time of transfer to sea water, sampling time and point accounted for most of the differences seen in the diets of the S0s or S1 salmon. M-AA Master Thesis Arctic Atlantic salmon Open archive Norwegian University of Life Sciences: Brage NMBU Arctic |
institution |
Open Polar |
collection |
Open archive Norwegian University of Life Sciences: Brage NMBU |
op_collection_id |
ftunivmob |
language |
English |
topic |
Atlantic salmon |
spellingShingle |
Atlantic salmon Boahemaa-Kobil, Eunice Efua Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature |
topic_facet |
Atlantic salmon |
description |
The fatty acid content in fillets of Atlantic salmon cultured in the Arctic and fed diets containing varying levels of EPA and DHA (low, medium or high) was assessed. Also, dietary effects on fillet color and liquid holding capacity were investigated and analyses were performed in different areas of the salmon fillet in both raw and cooked products. The fillet fatty acid composition, texture, and color of thawed (4oC and 20oC) and cooked fillet of the various dietary groups were determined. Gutted weight (kg), length (cm), condition factor and fillet yield (%) were higher in the S1s (smolts transferred to seawater in spring) than S0s (underyearlings transferred in autumn). C18:1n9c (oleic acid) had the highest concentration with TestS showing higher concentration than TestP for the S0 salmon. Increasing dietary inclusion of EPA & DHA increases the fillet EPA and DHA composition in both S0 and S1 groups. TestS had a higher color score than TestP with SalmoFan scores for ventral fillet region (thawed at 4oC and cooked). Thawing at 20oC increased driploss in TestS than TestP. Temperature, time of transfer to sea water, sampling time and point accounted for most of the differences seen in the diets of the S0s or S1 salmon. M-AA |
author2 |
Mørkøre, Turid |
format |
Master Thesis |
author |
Boahemaa-Kobil, Eunice Efua |
author_facet |
Boahemaa-Kobil, Eunice Efua |
author_sort |
Boahemaa-Kobil, Eunice Efua |
title |
Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature |
title_short |
Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature |
title_full |
Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature |
title_fullStr |
Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature |
title_full_unstemmed |
Quality of raw and cooked fillets of Atlantic salmon farmed in the Arctic : effect of dietary oil and thawing temperature |
title_sort |
quality of raw and cooked fillets of atlantic salmon farmed in the arctic : effect of dietary oil and thawing temperature |
publisher |
Norwegian University of Life Sciences, Ås |
publishDate |
2020 |
url |
https://hdl.handle.net/11250/3084614 |
geographic |
Arctic |
geographic_facet |
Arctic |
genre |
Arctic Atlantic salmon |
genre_facet |
Arctic Atlantic salmon |
op_relation |
https://hdl.handle.net/11250/3084614 |
op_rights |
Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no |
_version_ |
1776198452779155456 |