Publisher: Nofima AS
Number of pages: 15
International Standard Numbers:
Open Access: green
The fillet quality of organically and conventionally produced salmon were analyzed and evaluated in autumn 2011. Fillets from two weight classes (3-4 kg and 5-6 kg, round weight) were obtained from two independent fish farmers who produce both conventional and organic salmon.
The organically produced salmon had firmer texture measured both by physical and sensory evaluation (after heat treatment), the fillets were more robust, and had a redder meat color compared to the conventional salmon. The differences were however relatively small, and further studies may reveal if organic salmon generally are firmer and redder than conventional salmon.
The total level of fillet fat, protein content and amino acid composition did not differ between organic and conventional salmon, but the organically produced fish had a higher proportion of omega-3 (EPA/DHA) fatty acids compared with the conventionally produced fish.
Due to a greater content of omega-3 fatty acids in the organic salmon, it may be interesting to examine the storage stability of this product.