Seasonal variation in fillet quality of Atlantic salmon (Salmo salar)
2018
Nordberg, Monica
M-AA
显示更多 [+] 显示较少 [-]英语. The Aquaculture industry are providing fresh seafood all year around, and the demand for safe and nutritious, quality food is increasing. Atlantic salmon are released into sea cages where they are reared until slaughter. During the sea water phase, Atlantic salmon are exposed to changes in the sea temperature and day length that are caused by season. The seasonal differences are therefore of importance to farmers as seasonally challenges in Atlantic salmon will occur when reared at sea. In this experiment there was sent out surveys to Atlantic salmon farms reared in sea cages in Chile, Tasmania and Norway, where Norway was geographically divided in South, Central and North. There were seasonal variations regarding the fillet fat content, gaping and colour. Autumn was a problematic season for fillet colour and gaping, while autumn and summer showed a higher problem reading to fat content than winter and spring. There was not indicated any seasonal variation for melanin spots, which were high throughout the year.
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