A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15°C) on raw material characteristics and storage quality

Jørgen Lerfall; Pål Rune Hasli; Even Flønes Skare; Rolf Erik Olsen; Bjørn Tore Rotabakk; Bjørn Roth; Erik Slinde; Bjørg Egelandsdal

doi:10.1016/j.foodchem.2017.01.012

A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15°C) on raw material characteristics and storage quality

Food Chem. 2017 Jun 15:225:37-44. doi: 10.1016/j.foodchem.2017.01.012. Epub 2017 Jan 4.

Authors

Jørgen Lerfall¹, Pål Rune Hasli², Even Flønes Skare³, Rolf Erik Olsen⁴, Bjørn Tore Rotabakk⁵, Bjørn Roth⁶, Erik Slinde⁷, Bjørg Egelandsdal⁸

Affiliations

¹ Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491 Trondheim, Norway. Electronic address: Jorgen.lerfall@ntnu.no.
² Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway; Institute of Marine Research, Matre Research Station, 984 Matredal, Norway. Electronic address: paal.rune.hasli@gmail.com.
³ Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway; Institute of Marine Research, Matre Research Station, 984 Matredal, Norway. Electronic address: even.flones.skare@marineharvest.com.
⁴ Institute of Marine Research, Matre Research Station, 984 Matredal, Norway; Norwegian University of Science and Technology, Department of Biology, NO-7491 Trondheim, Norway. Electronic address: rolf.e.olsen@ntnu.no.
⁵ Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway. Electronic address: bjorn.tore.rotabakk@nofima.no.
⁶ Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway. Electronic address: bjorn.roth@nofima.no.
⁷ Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway. Electronic address: erik@salei.no.
⁸ Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science, P.O. Box 5003 NMBU, NO-1432 Ås, Norway. Electronic address: bjorg.egelandsdal@nmbu.no.

PMID: 28193431
DOI: 10.1016/j.foodchem.2017.01.012

Abstract

Several major market operators argue that the current level of knowledge about quality is too scant to justify a switch to a large-scale production of triploid salmon. The aim of the present study was, therefore, to elucidate how rearing conditions (5, 10 and 15°C) affect the flesh quality of triploid Atlantic salmon (Salmo salar L., 1.6±0.3kg). As a reference, diploid salmon kept under equal conditions and with equal genetics were used. The main design discriminant was the holding temperature; increased temperature gave increased blood lactate, rigor index (I_r), drip loss (DL), content of astaxanthin and intensity of redness, but reduced muscle pH, cathepsin activity and fillet lightness. Salmon kept at 10°C grew the fastest. It is concluded that ploidy gave less variation than temperature. Triploids were characterized by lower blood haematocrit (Hct) and I_r, higher DL and collagenase activity, and on average, paler and less yellowish fillets.

Keywords: Quality; Rearing temperature; Rigor mortis; Triploid Atlantic salmon.

Publication types

Comparative Study

MeSH terms

Animals
Diploidy*
Fish Products*
Food Storage*
Salmo salar / genetics*
Temperature
Triploidy*