Number of pages: 30
International Standard Numbers:
Open Access: green
Shortage of marine feedstuffs has resulted in reduced use of fishmeal and fish oil in feed for farmed Norwegian salmon. In 1990, marine ingredients comprised 90% of the feed, while the percentage was reduced to 32% in 2012. From 1990 salmon feed has been supplemented with proteins from plants, while plant oils were introduced 10 years later. Today about 2/3 of the lipid fraction in salmon feed is comprised by rapeseed oil, but other plant oils may also be relevant in the future. The fatty acid composition of the fillet will reflect that of the feed. Hence, the fatty acid profile of farmed salmon has changed significantly during the last decade. The transition to a plant based diet has made it possible to expand the salmon production from limited marine resources, but it is important to ensure that the fillets retain a superior sensory and technical quality when performing radical feed formulation changes. This report gives an overview of current knowledge about quality aspects of salmon as food related to altered fatty acid composition. The following quality aspects are emphasized: nutritional composition, fillet color, texture and gaping, liquid holding capacity, and organoleptic properties. The data presented are obtained from both published and unpublished sources. Additionally some reanalyzing of old research data has been performed to get a better basis for pointing out significant knowledge gaps and research needs that are required to ensure good quality of salmon fillets in the future.