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Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of N-3 polyunsaturated fatty acids at two levels of vitamin E.

Author(s) : WAAGBO R., SANDNES K., TORRISSEN O. J., SANDVIN A., LIE O.

Type of article: Article

Summary

Influence of feed containing 1, 2.5 or 5% polyunsaturated fatty acids, and 0 or 0.03% alpha-tocopherol acetate on colour, odour, flavour, texture, structural composition, fatty-acid content and alpha-tocopherol content of fillets. Effect of temperature and storage time at -18 deg C and smoking on the organoleptic properties and composition of salmon fillets.

Details

  • Original title: Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of N-3 polyunsaturated fatty acids at two levels of vitamin E.
  • Record ID : 1994-2393
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 46 - n. 4
  • Publication date: 1993

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