Quality characteristics in raw and smoked fillets of Atlantic salmon, Salmo salar, fed high-energy diets

Atlantic salmon, Salmo salar, were fed four levels of dietary fat (256, 308, 346 and 389 g kg(-1) of diet) for 138 days, with the purpose of studying quality characteristics in raw and smoked fish fillets. Dietary fat levels up to 346 g kg(-1) resulted in increased fat content of the raw fillets. The dietary fat levels had a less systematic effect on perceived fatness of the smoked fillets and caused a trend towards better odour and flavour. The fat content of raw fillets was significantly (P <= 0.05) correlated to lower smoke odour, greater rancid flavour, fatness, and a yellower hue of the smoked fillets. Astaxanthin levels of the raw fillets varied between 6 and 11 mg kg(-1) of fillet and were significantly (P <= 0.05) correlated with greater intensity of smoke odour, lower off odour, and less whiteness, greater colour intensity and a redder hue of the smoked fish. It is proposed that salmon fillets can be graded according to weight, fat content and colour values prior to smoking to obtain more standardized quality characteristics of the final product after processing.