--- title: "Pink salmon (Oncorhynchus gorbuscha) quality changes in nutrition and pigmentation Barents Sea during maturation; Fillet colour deteriorates at spawning" sdDatePublished: "2026-07-30T14:08:00Z" source: "https://nofima.no/publikasjon/10462901/" topics: - name: "commercial fishing" identifier: "medtop:20000213" - name: "public health" identifier: "medtop:20001358" - name: "invasive species" identifier: "medtop:20000444" - name: "environmental policy" identifier: "medtop:20000423" locations: - "Norway" --- Pink salmon (Oncorhynchus gorbuscha) quality changes in nutrition and pigmentation Barents Sea during maturation; Fillet colour deteriorates at spawning Quality changes in terms of nutritional value and pigmentation in pink salmon (Oncorhynchus gorbuscha) from the Barents Sea during sexual maturation Quality changes in terms of nutritional value and pigmentation in pink salmon (Oncorhynchus gorbuscha) from the Barents Sea during sexual maturation Hosen, Emil; Frimanslund, Jarle Stigum; Tobiassen, Torbjørn I ; Olsen, Stein Harris ; Siikavuopio, Sten Ivar ; Edvinsen, Guro Kristine; Jensen, Tonje Kristin ; Esaiassen, Margrethe The invasion of pink salmon (Oncorhynchus gorbuscha) in northern Norwegian rivers has raised ecological concerns and led to eradication fishing, primarily in freshwater systems. At present, most fish removed through river-based fisheries are discarded, and the potential of river-caught salmon as a food resource has therefore not been evaluated. This study investigated changes in food composition, fatty acid profile, fillet colour, and quality during sexual maturation. Fish were classified into four maturation stages based on external characteristics, from immature (MS 0) to fully mature individuals (MS 3). Advancing maturation was associated with a significant increase in muscle water content from 72.8% to 76.9%, and corresponding decreases in protein, lipid, and ash contents. Total fatty acid content declined from 2.47 to 1.38 g 100 g muscle during maturation, primarily due to reductions in monounsaturated fatty acids. Fillet colour deteriorated noticeably at the spawning stage, with substantial losses in redness and colour saturation. Despite reduced lipid content during maturation, pink salmon remained a valuable source of high-quality protein and long-chain omega-3 fatty acids. These findings provide essential food composition data and demonstrate that fish captured in river-based eradication fisheries may represent an underutilised food resource. Tidsskrift : Journal of Food Composition and Analysis , 2026