Introduction
The color of salmon and trout products is considered as one of the first purchasing criteria for consumers. Although the pigmentation has no effect on fish taste (Lerfall et al., 2016), the consumer perception relies heavily on the flesh color (Anderson, 2000). Two forms of carotenoids are widely used in the salmonid feed either synthetic or various natural forms. Consumer desire for fish farming products to be sustainable, environmentally responsible and close to nature as possible, has led to an increased use of natural ingredients in the feed, including pigments. Panaferd-AX, the fermentation product of the micro-organism Paracoccus carotinifaciens, is presented including technical results and demand of natural pigment on various markets.
Results and discussion
Forms and efficiency: Astaxanthin non-esterified found in Panaferd-AX is equal to the main isomeric form found in wild salmon (all SS forms) which is not the case for synthetic astaxanthin. The major carotenoids in Panaferd-AX are efficiently absorbed by salmon and trout at typical feeding levels. Fillets are visually indistinguishable from fish treated with synthetic astaxanthin, with regards to both color intensity and hue. The stability of pigments under frozen storage conditions has been investigated in samples of Atlantic salmon. Fish treated with Panaferd-AX shows small losses over period up to 12-months, which were equivalent to synthetic astaxanthin.
Market situation: Consumer demand for sustainable and natural seafood products is increasing (Olesen, I. et al. 2010). In the EU, the aquaculture organic sector is growing and the EU standards clearly state the use of synthetic pigment is not allowed. In some countries like UK, the Scottish salmon farms widely use natural pigments driven by most food retailers. In the USA, an FDA regulation requires the labelling of farmed salmon using added color, which makes consumers more conscious of the pigment and its source (synthetic/natural). In conclusion, Panaferd-AX, as a natural source of pigment for salmon and trout, confirms to be an efficient pigment, answering the increased demand from customers for more natural products.
References
- Anderson, S. 2000. Salmon Color and the Consumer. IIFET.
- Commission Regulation (EC) No 721/2008 of 25 July 2008 concerning the authorisation of a preparation of red carotenoid-rich bacterium Paracoccus carotinifaciens as a feed additive.OJ L 198/23; 26.7.2008
- Lerfall, J. et al. 2016. A comparative study of organic- versus conventional farmed Atlantic salmon. I. Pigment and lipid content and composition, and carotenoid stability in ice-stored fillets. Aquaculture. vol. 451.
- Olesen, I.,et al. 2010. Eliciting consumers' willingness to pay for organic and welfare-labelled salmon in a non-hypothetical choice experiment. Livest. Sci. 127, 218-226.