Project

Managing texture quality of Atlantic salmon through the application of molecular and morphologial approaches

 

Facts

Start 1. January 2009
End 31. December 2011
Funded by Norwegian Research Council and FHF
In collaboration Norwegian University of Life Sciences, The Norwegian School of Veterinary Science, Institute of Marine Research, SINTEF Fisheries and Aquaculture, Swedish University of Agricultural Sciences, Instituto del Frío (Madrid)

Growing awareness related to soft flesh and gaping has led to considerable financial losses to Norwegian salmon farmers. Fillets with soft texture or gaping have an unattractive appearance, the yield is decreased as the fillets are damaged during machine filleting and slicing.

In the long-term, high frequency of deteriorated quality might also represent a threat to the good reputation of the farming industry as being producers of sustainable, superior quality products. In the present project, fundamental knowledge on factors impacting morphological characteristics and post-mortem degradation processes will be elucidated in order to provide scientific based strategies that ensure high fillet quality of farmed Atlantic salmon according to industrial and costumers preferences.

Principal objective

Meet market demands on high fillet quality of farmed Atlantic salmon

Secondary objectives

  1. Determine underlying molecular and morphological basis of salmon fillets with a broad range in texture properties.
  2. Determine the impact of dietary fat level and fatty acid composition on regulation of muscle and fat cell growth, oxidative stress and texture.
  3. Educate one post-doc student