Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: Effects on the quality, shelf-life parameters and sensory properties of fresh and cooked salmon fillets

Journal of the Science of Food and Agriculture

Volumn 95, Issue 5, 2015, Pages 897-905

  Moroney, Natasha C ^a   Wan, Alex Hl ^b   Soler Vila, Anna ^b   Fitzgerald, Richard D ^b   Johnson, Mark P ^b   Kerry, Joe P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Farmed Atlantic salmon; Feed ingredient; Fillet quality; Palmaria palmata; Pigments; Seaweed

Indexed keywords

PALMARIA PALMATA; SALMO SALAR;

CAROTENOID; FOOD DYE; PIGMENT;

ANALYSIS; ANIMAL; ANIMAL FOOD; AQUACULTURE; ATLANTIC OCEAN; CHEMISTRY; COMPARATIVE STUDY; CONTROLLED STUDY; COOKING; FOOD PREFERENCE; FOOD QUALITY; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; IRELAND; METABOLISM; MICROBIOLOGY; RANDOMIZED CONTROLLED TRIAL; RED ALGA; SALMO SALAR; SEA FOOD; SEAWEED; SENSATION; SKELETAL MUSCLE; SURFACE PROPERTY; TISSUE DISTRIBUTION;

ANIMAL FEED; ANIMALS; AQUACULTURE; ATLANTIC OCEAN; CAROTENOIDS; COOKING; FOOD COLORING AGENTS; FOOD PREFERENCES; FOOD QUALITY; FOOD STORAGE; HUMANS; IRELAND; MUSCLE, SKELETAL; PIGMENTS, BIOLOGICAL; RHODOPHYTA; SALMO SALAR; SEAFOOD; SEAWEED; SENSATION; SURFACE PROPERTIES; TISSUE DISTRIBUTION;

EID: 84924285557     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6753     Document Type: Article

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