EFFECT OF DIETARY-FAT INTAKE ON THE QUALITY OF RAW AND SMOKED SALMON

The effect of dietary fat intake on the quality of raw and smoked salm on was investigated. Salmon were obtained from a commercial fish farm, where they were fed one of three feeds containing either 21, 25 or 30 g fat per 100 g feed. Mean fillet yield, Torry fat meter readings and fillet fat content of fish fed on the highest fat diet were significa ntly higher (P<0.05) than those from the other two groups. Salt conten t of smoked salmon was not affected by dietary fat intake. However, pr onounced gaping was evident in smoked flesh from the group fed the hig hest fat diet. Significant differences between groups were found for t exture, oiliness and colour, based on evaluations by a sensory panel 2 4 days after smoking. Despite differences in colour reported by the pa nel, no significant differences in internal smoked flesh colour were n oted using an instrumental colour analyser. However, significant diffe rences (P<0.05) were measured on the external smoked flesh.