Dark spots and melanin spots in salmon meat have occurred more frequently over recent years. As dark spots in the fillet influence our perception of the quality of the product, the economic consequences associated with spots are considerable.
Dark spots is a collective term for many types of spots with varying levels of occurrence of blood and melanin. Current theory is that they start as spots of blood and that they go through a healing process with the formation of scar tissue and a gradual build-up of melanin.
Research shows that the melanin spots are the result of chronic inflammation in connection with bleeding in the muscles.
Melanin is a natural part of the immune system:
Melanin is a dark brown pigment that is produced by inflammatory cells known as melano-macrophage centres. The pigment is not harmful to eat and nor is it harmful to fish. On the contrary, it is an antioxidant, and is the result of the natural defences of the fish against tissue damage.
Melano-macrophage centres flow into an area of infection or damage as a part of an inflammatory process to eliminate infection agents, prevent issue damage and contribute to tissue healing.
As a part of an effective immune system, these melano-macrophage centres and the pigment will be discarded after a task is completed, but if this inflammatory process is chronic, the pigment will remain in the tissue and form brown-black pigment spots.
If we can achieve a more effective suppression of inflammation and prevent the development of tissue damage, this will contribute to reducing the occurrence of spots.
Adding omega-3 fatty acids to feed, which suppress inflammation, and antioxidants that prevent tissue damage, will therefore contribute to a reduction in the occurrence of dark spots.
Read more here about how feed can reduce the occurrence of melanin:(Hyperlink to QuickM)