Indirect Pigmentation of Salmon and Trout Flesh with Canthaxanthin

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Abstract
The indirect pigmentation of the flesh of juvenile pink salmon and juvenile cutthroat and rainbow trout was achieved by incorporating the carotenoid pigment canthaxanthin with the wet food. Diets containing 190 and 450 mg of canthaxanthin per kilogram of food were fed for periods ranging from 7 to 31 weeks. When the pigmented flesh of the rainbow trout was canned and processed, the product had the appearance of processed coho salmon. Limited colour measurements indicated that the induced pigmentation may be more stable to heat processing than the natural pigmentation of coho salmon.

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