Salmon Color and the Consumer "Eye Appeal is Buy Appeal", Stewart Anderson


Salmon Color and the Consumer "Eye Appeal is Buy Appeal" By Stewart Anderson, Ph.D. ABSTRACT The reddish-pink coloration of wild salmon muscle is due to the presence of the carotenoid - astaxanthin. For aquaculture-raised salmon and trout, two carotenoids are FDA approved for colouration of the flesh - canthaxanthin and astaxanthin. Each pigment imparts its own unique color and stability properties to the final product. Products containing astaxanthin typically have a redder hue than products containing canthaxanthin. Consumer focus groups were held to determine the perceptions regarding salmon quality and purchasing criteria. During the purchasing decision, color is one of the first criteria used by a consumer. For salmon, color is associated with species, age, origin, price, expected flavor, expected texture, freshness and quality. Consumers see redder flesh as a sign of quality. View Salmon Farming: Industry and Research Perspectives Session View Full Paper (PDF file)

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