Organoleptic Qualities of Farmed and Wild Salmon

Abstract

A consumer sensory evaluation of three types of fresh salmon (wild chinook, farmed chinook, farmed Atlantic) was undertaken. Eleven attributes related to flavor, texture and color were selected for analysis. Statistical tests showed that delicate/fresh fish flavor had the strongest effect in impacting overall enjoyment. A linear regression model was designed to determine the effects of eleven sensory attributes on enjoyment. Four flavor and two texture attributes were significant in impacting overall enjoyment. Results indicated that consumers were able to differentiate between the salmon types by several attributes.