A comparative study of organic- versus conventional Atlantic salmon. II. Fillet color, carotenoid- and fatty acid composition as affected by dry salting, cold smoking and storage

- Only minor effects of carotenoid composition on the color of cold smoked filets were observed.
- Colorimetric changes during processing are mostly related to the fatty acid profile of the flesh.
- The salting step contributes most to losses of carotenoids during processing and storage.
- No differences were found in stability of presented carotenoids in organic- and conventional salmon.
- Loss of liquids during vacuum storage of smoked filets is related to the fatty acid composition of the flesh.