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dc.contributor.authorEsaiassen, Margrethe
dc.contributor.authorJensen, Tonje Kristin
dc.contributor.authorEdvinsen, Guro Kristine
dc.contributor.authorOtnæs, Carina H.A.
dc.contributor.authorAgeeva, Tatiana Nikolaevna
dc.contributor.authorMæhre, Hanne K
dc.date.accessioned2022-01-24T12:22:14Z
dc.date.available2022-01-24T12:22:14Z
dc.date.issued2022-12-16
dc.description.abstractSalmon feeds have changed over the years, leading to changed biochemical composition of the fish. The main aim of this study was to compare biochemical compositions and storage stability of commercially produced organic and conventional salmon. Organically (n = 40) and conventionally farmed salmon (n = 39) were sampled. The fish were anesthetized, killed by gill cutting and bled before filleting. Fish samples were subjected to proximate analysis, fatty acid and amino acid composition, along with colour and TBARS analyses. The lipid content of organically and conventionally farmed salmon was 13% and 17 %, respectively. Organic fish contained approximately 48 % more EPA and DHA than did the conventional fish, 17.2 g kg<sup>−1</sup> vs. 11.6 g kg<sup>−1</sup>, respectively. The organic salmon had lower colour saturation than the conventional, and TBARS were higher in the organic than in the conventional salmon. To conclude, the main differences between fresh organic and conventional salmon were related to lipid content and fatty acid composition. The high energy level in both groups should be considered when making dietary recommendations. Organic salmon is less stable due to its high content of long-chained unsaturated fatty acids, and appears similar to conventionally farmed salmon some years ago.en_US
dc.identifier.citationEsaiassen, Jensen, Edvinsen, Otnæs, Ageeva, Mæhre. Nutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norway. Applied Food Research . 2022;2(1):1-32en_US
dc.identifier.cristinIDFRIDAID 1969601
dc.identifier.doi10.1016/j.afres.2021.100033
dc.identifier.issn2772-5022
dc.identifier.urihttps://hdl.handle.net/10037/23779
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.journalApplied Food Research
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2022 The Author(s)en_US
dc.titleNutritional value and storage stability in commercially produced organically and conventionally farmed Atlantic salmon (Salmo salar L.) in Norwayen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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