title: 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.
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 (Ir), 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 Ir, higher DL and collagenase activity, and on average, paler and less yellowish fillets.
authors.affiliation: Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491 Trondheim, Norway. Electronic address: Jorgen.lerfall@ntnu.no.
authors.forename: Jørgen
authors.initials: J
authors.lastname: Lerfall
authors.affiliation: 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.
authors.forename: Pål Rune
authors.initials: PR
authors.lastname: Hasli
authors.affiliation: 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.
authors.forename: Even Flønes
authors.initials: EF
authors.lastname: Skare
authors.affiliation: 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.
authors.forename: Rolf Erik
authors.initials: RE
authors.lastname: Olsen
authors.affiliation: Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway. Electronic address: bjorn.tore.rotabakk@nofima.no.
authors.forename: Bjørn Tore
authors.initials: BT
authors.lastname: Rotabakk
authors.affiliation: Nofima AS, Department of Processing Technology, P.O. Box 327, NO-4002 Stavanger, Norway. Electronic address: bjorn.roth@nofima.no.
authors.forename: Bjørn
authors.initials: B
authors.lastname: Roth
authors.affiliation: 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.
authors.forename: Erik
authors.initials: E
authors.lastname: Slinde
authors.affiliation: 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.
authors.forename: Bjørg
authors.initials: B
authors.lastname: Egelandsdal
mesh_terms: D000818:Animals; D004171:Diploidy; D005396:Fish Products; D061353:Food Storage; D020317:Salmo salar / Q000235:genetics*; D013696:Temperature; D057885:Triploidy
keywords: Quality; Rearing temperature; Rigor mortis; Triploid Atlantic salmon