Color in Raw and Cooked Atlantic Salmon (Salmo salar)
1969 ◽
Vol 26
(8)
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pp. 2234-2236
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Keyword(s):
Carotenoid contents in raw and cooked Atlantic salmon, and in canned Pacific salmons, were compared. The color, as measured by the Gardner color difference meter, was found to be correlated with the chromaticity coordinate x%, or with Hunter's value +a. The color of Atlantic salmon flesh, compared with that of Pacific salmon flesh (canned), is significantly redder than chum and pink salmon, but less red than coho or sockeye in terms of the carotenoid content, x% or +a values, and visual color judgment.
2016 ◽
Vol 7
(3)
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pp. 294-296
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The marine phase of the Atlantic salmon (Salmo salar) life cycle, with comparisons to Pacific salmon
1998 ◽
Vol 55
(S1)
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pp. 104-118
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Keyword(s):
2002 ◽
Vol 32
(1)
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pp. 3-21
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Keyword(s):
Keyword(s):
Keyword(s):
2006 ◽
Vol 63
(7)
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pp. 1326-1337
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Keyword(s):