Color in Raw and Cooked Atlantic Salmon (Salmo salar)

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Abstract
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.

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