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June 17, 2026FoodsOpen Access

Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Salmo salar): Influence of Pre-Harvest Rearing Conditions, Sex and Presence of Skin

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Authors

MKManpreet KaurThe Ohio State UniversityMHMd. Zakir HossainThe Ohio State UniversityKFKevin FisherThe Ohio State University

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Implication

Randomized trial investigates volatile formation in salmon based on distribution, storage, and cooking methods, indicating important factors for quality.

Key Points

  • This study aims to understand how spatial distribution, storage, and cooking methods influence the volatile profile of Atlantic salmon.
  • Analyzed volatile compounds in salmon fillets based on spatial distribution, storage conditions, and cooking methods.
  • Investigated variation in volatile formation related to pre-harvest rearing conditions, sex, and skin presence.
  • Fillets stored on ice had higher volatile concentrations (greater lipid-derived and environmental compounds) than frozen samples.
  • Cooking increased volatile concentrations significantly, with baking yielding the highest amounts compared to boiling.
  • Cool-reared, male, and muscle-only samples showed lower volatile formation than warm-reared, female, and skin-on samples.

Cite This Study

Kaur et al. (2026) studied this question.

synapsesocial.com/papers/6a3239f6d50b63ecad2053a3https://doi.org/10.3390/foods15122124
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Salmo salar) Fillets and the Role of Rearing Conditions2026 · 3 citations
  2. 2The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins2007 · 47 citations
  3. 3Quality Assessment of Chilled and Frozen Fish—Mini Review2020 · 158 citations
  4. 4Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants2018 · 139 citations
  5. 5EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET2012 · 64 citations