Characteristics of Color in Raw, Baked and Smoked Wild and Pen‐Reared Atlantic Salmon

Abstract

ABSTRACTColor of wild, astaxanthin pigmented, and farmed, canthaxanthin pigmented, Atlantic salmon (Salmon salar) was evaluated by spectroscopy and visual sensory analyses. A more yellow hue in farmed salmon color compared with wild salmon was found in acetone extracts of raw salmon flesh and by visual sensory analyses of raw, baked and smoked salmon flesh. With instrumental color analysis directly on raw flesh, no significant differences in color between wild and farmed salmon were found. The redness and hue in raw and baked salmon flesh and the redness in smoked salmon were correlated to the pigment concentration in raw salmon. The redness and hue in processed salmon were predictable from the redness and hue of raw flesh.