Sensory qualities in salmon fed high levels of dietary vegetable oil blends

Only marginal differences were observed in flesh aroma and flavour characteristics between the 100% fish oil and 100% vegetable oil blend fed fish prior a finishing diet period, in both fresh and smoked salmon. And after a finishing diet period no differences could be detected by a trained sensory panel in any of the organoleptic qualities. In previous experiments where fish oil has been replaced by single vegetable oils, differences have been reported in flavour and aroma. However, when a blend of vegetable oils was used these differences were minor or absent (Torstensen et al., 2005).   

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