Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar)

Aquaculture

Volumn 205, Issue 3-4, 2002, Pages 345-358

  Robb, David H F ^a   Kestin, S C ^a   Warriss, P D ^a   Nute, G R ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Atlantic salmon; Flavour; Sensory analysis; Texture

Indexed keywords

SALMONID CULTURE;

SALMO; SALMO SALAR;

EID: 0037060844     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0044-8486(01)00710-4     Document Type: Article

References (16)

1. Sensory characteristics of farmed and wild Atlantic salmon
2. Proximate analysis of fish with special reference to fat
3. Eating quality of farmed rainbow trout (Oncorhynchus mykiss)
4. Effects of starvation on rainbow trout: II. Eating and storage qualities of iced and frozen fish
5. Optimum internal temperature established by sensory evaluation for fish prepared in conventional and microwave ovens
6. Evaluation and comparison of the CEM rapid extraction method with official standard methods for the determination of lipid content in fillets of farmed Atlantic salmon (Salmo salar)
7. Lipid distribution within Atlantic salmon (Salmo salar) fillets
8. The effect of muscle fat content of rainbow trout (Oncorhynchus mykiss) on texture, flavour and acceptability
9. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
10. Objective evaluation of canned tuna sensory quality
11. Effect of dietary fat level on flesh and visceral composition in rainbow trout
12. Factors affecting the proximate composition of cultured fishes with emphasis on salmonids
13. Consequences for meat quality of reducing carcass fatness