A 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 quality

Abstract Several 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 (I r ), 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 I r , higher DL and collagenase activity, and on average, paler and less yellowish fillets.