Lipid distribution within Atlantic salmon ( Salmo salar) fillets

The wide range of sampling locations for lipid and moisture contents used in both research and commercial studies on fish has lead to a confusing array of data. The current study shows the degree of variation in lipid and moisture content in different specific locations in fillets of Atlantic salmon...

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Bibliographic Details
Published in:Aquaculture 2001-10, Vol.202 (1), p.89-99
Main Authors: Katikou, P, Hughes, S.I, Robb, D.H.F
Format: Article
Language:English
Subjects:
Animal aquaculture
Animal productions
Biological and medical sciences
Brackish
CEM
Fish
Fish and seafood industries
Food industries
Freshwater
Fundamental and applied biological sciences. Psychology
Lipid content
Lipid distribution
Lipids
Marine
Moisture content
Pisciculture
Salmo salar
Salmon
Sampling method
Vertebrate aquaculture
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Summary:The wide range of sampling locations for lipid and moisture contents used in both research and commercial studies on fish has lead to a confusing array of data. The current study shows the degree of variation in lipid and moisture content in different specific locations in fillets of Atlantic salmon. Mean lipid content of samples was found to vary with position from 2.37% to 18.55% wet weight using the CEM rapid extraction process. The inverse relationship between the lipid and moisture, which is known to be linear, was also found to change in nature in the caudal region of the fillet compared to the rest of the fillet. However, a strong correlation between lipid and moisture contents of different sampling points was found. A series of equations are given to allow the estimation of lipid or moisture in an area using the measured value of a sample from a different area. Providing that sampling points are clearly defined, this will allow clear interpretation of results from different studies and will provide reliable data for a wide range of studies, including taste panel and fatty acid research.
ISSN:0044-8486
1873-5622
DOI:10.1016/S0044-8486(01)00562-2