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What are the factors of salmon quality?

Salmon
United Kingdom
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Jinwoo Cheon 작성
2021년 9월 15일 업데이트됨
Key factors that affect salmon quality include color, odor, flavor and texture.
  • Key quality attributes in salmon are color, odor, flavor, and texture.
  • Fat content can vary from fish to fish, partly dependent on diet. Some markets prefer fattier fish, others prefer more lean fish. For processing (e.g. smoked salmon) there are preferences as to fat content.
  • Omega 3, the fatty acid highly valued in salmon, is related to the total fat content, but the amount may also vary by fish and farm. Customers would normally require a minimum of marine omega 3 fatty acids in the salmon.
  • Color is what characterizes salmon, and comes from antioxidants in the feed. As wild salmon may vary in color depending on what they eat, producers can also adjust the color of the salmon to customer preferences by adjusting their diet. Color preferences vary between markets.
  • The standard grading system in the industry also includes quality parameters for skin, filet firmness, and texture, and dark spots which may come from the concentration of natural pigments.
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