Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

Abstract

Coho salmon (Oncorhynchus kisutch) supports an important farming production in parallel with capture delivery, giving rise to products of great economic importance in many countries. This review covers the research carried out during the last decades related to its employment as a food product. In the first part, studies carried out concerning the chemical constituent composition and nutritional value are reviewed; special attention is accorded to the wild/farmed fish comparison and to the effect of diet on lipid composition variations. In agreement to the great lability of chemical constituents of aquatic foods, the second part of the manuscript provides a revision of coho salmon research related to the chemical component changes produced during technological processing and their effects on nutritional and sensory losses; in this case, special attention is accorded to studies employing advanced technological strategies focused to partially inhibit the development of the different damage pathways.