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Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin

  • Chapter
Fisheries Processing

Abstract

The salmonid aquaculture industry has grown fast from its start in the early 1970s, Norway being the main producer, accounting for around 70% of the world production of Atlantic salmon (Salmo salar) in 1989 (Figure 16.1). One of the outstanding features of the salmonid fishes is the salmon-pink color of their flesh. This color is, in the consumer’s mind, closely connected with the quality and esteem of the fish, and a correct coloring of the flesh is of great importance to the aquaculture industry. Farmed salmon that do not have ‘a color that is natural for the species’ will achieve a low classification and a low price in the market. Color has therefore become an important factor in the market competition, and we estimate that in salmon farming worldwide at least US$ 36 million/year is used to attain the desired color.

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Authors
  1. A. Tangerås
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  2. E. Slinde
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Editors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada

    A. M. Martin

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© 1994 Springer Science+Business Media Dordrecht

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Tangerås, A., Slinde, E. (1994). Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin. In: Martin, A.M. (eds) Fisheries Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5303-8_16

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  • DOI: https://doi.org/10.1007/978-1-4615-5303-8_16

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