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dc.contributor.authorLerfall, Jørgen
dc.contributor.authorHasli, Pål Rune
dc.contributor.authorSkare, Even Flønes
dc.contributor.authorOlsen, Rolf Erik
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRoth, Bjørn
dc.contributor.authorSlinde, Erik
dc.contributor.authorEgelandsdal, Bjørg Tordis
dc.date.accessioned2018-01-02T08:38:57Z
dc.date.available2018-01-02T08:38:57Z
dc.date.created2017-01-06T10:40:39Z
dc.date.issued2017
dc.identifier.citationFood Chemistry. 2017, 225 37-44.nb_NO
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11250/2473886
dc.description.abstractSeveral major market operators argue that the current level of knowledge about quality is too scant to justify a switch to a large-scale production of triploid salmon. The aim of the present study was, therefore, to elucidate how rearing conditions (5, 10 and 15 °C) affect the flesh quality of triploid Atlantic salmon (Salmo salar L., 1.6 ± 0.3 kg). As a reference, diploid salmon kept under equal conditions and with equal genetics were used. The main design discriminant was the holding temperature; increased temperature gave increased blood lactate, rigor index (Ir), drip loss (DL), content of astaxanthin and intensity of redness, but reduced muscle pH, cathepsin activity and fillet lightness. Salmon kept at 10 °C grew the fastest. It is concluded that ploidy gave less variation than temperature. Triploids were characterized by lower blood haematocrit (Hct) and Ir, higher DL and collagenase activity, and on average, paler and less yellowish fillets.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleA comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage qualitynb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber37-44nb_NO
dc.source.volume225nb_NO
dc.source.journalFood Chemistrynb_NO
dc.identifier.doi10.1016/j.foodchem.2017.01.012
dc.identifier.cristin1422162
dc.relation.projectNofima AS: 10803nb_NO
dc.relation.projectNorges forskningsråd: 233689nb_NO
dc.description.localcode© 2017. This is the authors’ accepted and refereed manuscript to the article. Locked until 4.1.2018 due to copyright restrictions. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/nb_NO
cristin.unitcode194,66,15,0
cristin.unitcode194,66,10,0
cristin.unitnameInstitutt for bioteknologi og matvitenskap
cristin.unitnameInstitutt for biologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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