A comparative study of organic- versus conventional farmed Atlantic salmon. I. Pigment and lipid content and composition, and carotenoid stability in ice-stored fillets

Abstract

The aim of the present study was to investigate retention of pigments and composition of fatty acids (FA) in farmed organic- and conventional Atlantic salmon fed commercial feed adapted to organic and conventional salmon farming, respectively. Moreover, stability of pigments, FAs and color was investigated throughout the fillet shelf life. No significant differences were observed in fish weight between organic- and conventional salmon (5.44 and 5.40 kg, respectively). However, the average condition factor (Cf) was significantly lower in organic (1.00) as compared to conventional salmon (1.15). The fillet characteristics of the organic salmon investigated were; similar total content of muscle carotenoids, lower content of astaxanthin, more diverse composition of muscle carotenoids, higher contents of SFAs and PUFAs, lower contents of MUFAs and significantly darker appearance as compared to a conventional salmon. Only small differences were however found regarding stability of carotenoids, Vitamin E, FAs and color during 22 day ice storage. Hence, the pigment stability for both groups was regarded as good.

Statement of relevance: • The paper compare today's production of organic- versus conventional farmed Atlantic salmon. • The paper investigates the retention and stability of carotenoids from the pigment source Panaferd-AX in Atlantic salmon and in salmon flesh during ice storage. • The paper investigates the effects of different carotenoid compositions and fatty acid profiles on the flesh color throughout the fillet shelf life.