'Quality Map' for Coho Salmon Fillets Identifies Color, Lipid Distribution

摘要

Quality measurements of fish fillets vary depending on the fillet areas selected. In the authors' research on coho salmon fillets, muscle astaxanthin level, color, and hardness generally increased from the anterior toward the caudal zone of the fish.Lipid content, which generally increased with fish weight, was also not uniformly distributed throughout the fish fillets.