Characterizing the key aroma-active compounds and non-volatile compounds in raw and processed salmon (Salmo salar) and salmon alternative products

Fish are an important food source; however, the sustainability of current seafood
supplies is a major concern for key stakeholders. The development of plant-based seafood is an underexplored
path that could alleviate some of the pressures on aquatic ecosystems. Although, flavour is an important attribute
that determines the acceptability of alternative seafood products, emulating the flavour profile of fish in seafood
alternatives is challenging. In the proposed work the intern will gain experience conducting experiments using
instrumental and sensory analysis to determine the compounds that contribute to the flavour profile of salmon and
seafood alternative products. The student will also investigate the role of lipids in the development of flavour
profiles by testing salmon samples that have been defatted and comparing the volatile profiles to untreated
samples as well as those from low-fat fish such as haddock. Opportunities will also be provided for networking
with academic and food industry collaborators.

Faculty Supervisor:

Marcia English

Student:

Partner:

New School Foods Inc

Discipline:

Life Sciences

Sector:

Manufacturing

University:

St. Francis Xavier University

Program: