Sensory characteristics of farmed and wild Atlantic salmon

The eating quality characteristics of farmed and wild Atlantic salmon, from locations in and around Northern Ireland, were compared by sensory analysis of frozen salmon. Quantitative descriptive analysis, using a trained panel, was used to compare specific attributes, while an untrained panel used hedonic scaling methods to assess acceptability. Freezing affected texture and appearance but had little influence on flavour, while extended frozen storage had few further effects. The main differences in eating quality occurred between river-caught salmon and sea-caught salmon, whether farmed or wild; river-caught salmon tended to receive the highest scores for earthy aroma, flavour and aftertaste and the lowest scores for salmon-like odour and flavour. However, farmed salmon tended to exhibit textures which were more moist and light and less firm than salmon from wild sources. Farmed salmon were at least as acceptable as wild salmon in terms of appearance, odour, flavour, texture, aftertaste and overall acceptability. q 2000 Elsevier Science B.V. All rights reserved.