Characterization of farmed and wild salmon (<i>Salmo salar</i>) by a combined use of compositional and isotopic analyses

Abstract

Abstract Gas chromatography, isotope ratio mass spectrometry, and high‐resolution 2 H site‐specific natural isotope fractionation/nuclear magnetic resonance spectroscopy have been used to study the different kinds of fish oils and lipids extracted from muscle of wild and farmed salmon (Norway, Scotland). A statistical analysis of the fatty acid compositions, overall 2 H and 13 C isotope ratios, and molar fractions of the isotopomeric deuterium clusters was carried out to select the most efficient variables for distinguishing the different groups of salmons and fishes studied. A classification analysis based on four fatty acid compositions, three deuterium molar fractions, and the overall (D/H) tot isotope ratio of fish oils completely assings the oils to the right group.