Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus)

Fillet quality of two Icelandic strains of Arctic charr, reared at 10 and 15 degreesC were analysed by sensory, instrumental and chemical methods. Regardless of strain, raw fillets from Artic charr reared at 10 degreesC, had a higher red (a*), yellow (b*) and chroma intensity than those from fish reared at 15 degreesC, measured by the Minolta Chroma Meter CR-300. Also by sensory analysis [quantitative descriptive analysis (QDA)] fish reared at 10 degreesC scored higher for orange colour intensity, regardless of strain. The texture profile analysis (TPA), showed that raw fillets from fish reared at 15 degreesC received higher values for hardness, gumminess, chewiness and fracture ability than those reared at 10 degreesC, regardless of strain. Total fat content of the fillets did not differ significantly between groups. However, in cooked fillets, fat was correlated with gumminess and in raw with cohesiveness, and also with redness (a*) and yellowness (b*). It is concluded that rearing temperature has a considerable impact on commercially important attributes of Arctic charr. (C) 2003 Elsevier Ltd. All rights reserved.