texture of smoked Atlantic salmon Salmo salar L

Muscle fibre cellularity was quantified during seawater growth in populations of predominantly . . . early strain X and late maturing strain Y Atlantic salmon Salmo salar L. . The fibre density y2 . number mm white muscle cross-sectional area in the fresh fillet was related to pigment concentration, colour as determined with the Roche SalmoFane, and lipid content. The relation- ship between fibre density and the textural characteristics of the smoked fillet, as assessed by trained taste panels, was also determined. There was no significant correlation between astaxan- thin concentration and muscle fibre density. However, significant positive relationships were obtained between Roche SalmoFane score and fibre density, explaining 33% and 44% of the total variation in colour visualisation in strains X and Y, respectively. Significant positive correlations were observed between muscle fibre density and all four measures of texture assessed by the taste panels, ''chewiness'', ''firmness'', ''mouth-feel'' and ''dryness''. A firm texture was therefore associated with a high muscle fibre density. At harvest, the lipid content of the fillet was . . significantly higher in strain X 11.2% than strain Y 7.0% . There was, however, no significant