Pets Unlimited Large Salmon Filet Strips, 100% Natural delicious and healthy treat with no artificial colours flavours or preservatives,150 g (Pack of 1)

Product Information

Rosenlund, G., Torstensen, B. E., Stubhaug, I., Usman, N. & Sissener, N. H. Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period. J. Nutr. Sci. 5, e19 (2016). Huff-Lonergan, E. In American Meat Science Association. https://porkgateway.org/wp-content/uploads/2015/07/water-holding-capacity-of-fresh-meat1.pdf/. Accessed 3 November 2019 (2002). Turchini, G. M. Fish oils, misconceptions and the environment. Am. J. Public Health 103, e4 (2013).

Misimi, E., Mathiassen, J. R., & Erikson, U. (2007). Computer vision-based sorting of atlantic salmon (salmo salar) fillets according to their color lever. Journal of Food Science, 71, s30–s35. The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The members of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.The Evolution of Sustainability Metrics for Marine Ingredients—New (IFFO, 2022); https://www.iffo.com/evolution-sustainability-metrics-marine-ingredients-new

For drip loss calculation, whole fish from all groups were weighed on days 0, 2, 4 and 7. Raw fillets from the ice and RSW group were periodically weighed on t = 7, 15, 22 days while smoked fillets on t = 7, 8, 9, 16, 23, 29 days. Fillets from the control group were weighed on the last sampling day. Drip loss (%) was calculated using the formula ((m 0 − m t)/m 0) × 100, where m 0 is the initial weight (g) and m t the weight (g) on the sampling day t.

SIGN UP FOR EMAIL

Arvanitoyannis, I. S., Tsitsika, E. V., & Panagiotaki, P. (2005). Implementation of quality control methods (physico-chemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity. International Journal of Food Science and Technology, 40, 237–263. There was no effect of treatment on the colour of raw fillets (L*: p = 0.478; a* p = 0.823; b*: p = 0.106). The RSW fish were slightly lighter and less yellowish in colour than iced. A common problem associated with RSW stored fish is the bleaching of fillets which may hinder its market value 10. Bleaching was not seen in the fillets, as adjacent to the findings of Erikson et al. 12 who found that continuous storage of fish in RSW did not lead to lighter fillets. By visual observation, gill colour from the RSW fish seemed to be grayer and less reddish in colour which could be a more obvious evidence of bleaching, as also reported in RSW-stored cod for 4 days 29 and RSW-stored ocean pearch for several days 30. This was further verified by the present study when the lightness observed on day 7 for the RSW fish was significatly higher ( p = 0.001; ice: 36.2 ± 3.2; RSW: 41.1 ± 3.4; control: 39.4 ± 3.2), while redness lower ( p = 0.001; ice: 18.1 ± 3.2; RSW: 13.2 ± 2.5; control: 16.0 ± 4.4) than both the iced and control fish. Nevertheless, quality of fillets from RSW stored fish are still considered highly acceptable with its shelf life surpassing traditionally iced fish 31. Turchini, G. M., Nichols, P. D., Barrow, C. & Sinclair, A. J. Jumping on the omega-3 bandwagon: distinguishing the role of long-chain and short-chain omega-3 fatty acids. Crit. Rev. Food Sci. Nutr. 52, 795–803 (2012).

Chan, S. S. et al. Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon ( Salmo salar). Aquaculture 526, 735381. https://doi.org/10.1016/j.aquaculture.2020.735381 (2020).

Yam, K., & Papadakis, S. (2004). A simple digital imaging method for measuring and analyzing color of food surfaces. Journal of Food Engineering, 61, 137–142.