Quality defects in farmed salmon are quite complex, writes BRUCE GOODRICK from Seafood Innovations. It is well recognized that by altering the diet we can change certain attributes, such as colour, flavour, and odour, but (exture is thought to be associated with activity levels or physical processes exerted upon the fish, or fish flesh (post-harvest). As dietary variation is becoming limited by our greater understanding of fish nutrition and feed manufacturing constraints, the greatest inroads intoimproving the flesh quality of farmed saimon are occurring in the area of pre- and post-harvest husbandry management.
展开▼
