Sensory characteristics of farmed and wild Atlantic salmon

The eating quality characteristics of farmed and wild Atlantic salmon, from locations in and around Northern Ireland, were compared by sensory analysi s of frozen salmon. Quantitative descriptive analysis, using a trained pane l, was used to compare specific attributes, while an untrained panel used h edonic scaling methods to assess acceptability. Freezing affected texture a nd appearance but had little influence on flavour, while extended frozen st orage had few further effects. The main differences in eating quality occur red between river-caught salmon and sea-caught salmon, whether farmed or wi ld; river-caught salmon tended to receive the highest scores for earthy aro ma, flavour and aftertaste and the lowest scores for salmon-like odour and flavour. However, farmed salmon tended to exhibit textures which were more moist and light and less firm than salmon from wild sources. Farmed salmon were at least as acceptable as wild salmon in terms of appearance, odour, f lavour, texture, aftertaste and overall acceptability. (C) 2000 Elsevier Sc ience B.V. All rights reserved.