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Pet Munchies Salmon Fillets Dog Treats, Healthy, Hypoallergenic, Grain Free Chews for Dogs, Made With Natural Quality Wild Salmon 90g (Pack of 8)

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Tocher, D. R. Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective. Aquaculture 449, 94–107 (2015). Papadakis, S., Abdul-Malek, S., Kamdem, E., & Jam, L. (2000). A versatile and inexpensive technique for measuring color of foods. Food Technology, 54, 48–51. This study presented several quality parameters examined on salmon stored in RSW throughout the whole supply chain. In comparison to traditional chilling methods, whole fish stored in RSW had an overall increase in water and salt uptake, with better WHC before filleting. After filleting, better gaping scores, softer texture, lower cathepsin B + L activity and higher microbiological growth were observed. Although the raw fillets from RSW fish had a softer texture, this was likely unaffected by the enzymatic process of cathepsins B + L causing postmortem degradation. The microbiological analysis on raw fillets suggested that RSW fish had a shorter shelf life, but this is not representative of commercial practices due to the experimental scale. Drip loss and colour of both raw and smoked fillets from the 2 treatments were comparable, and storage duration was the main determinant affecting these parameters. These results indicate that RSW-stored fish is a viable method in minimizing the need for ice storage and land transportation, thereby introducing economical benefits and contributing to a positive impact on the environment. The idea of shifting fish slaughter from land to sea further introduces several advantages including reduced transportation costs, reduced fish diseases and mortality, increased slaughtering capacity and improved fish welfare. Therefore, the cutting-edge concept of slaughter vessels can provide great potential to increase its competitive advantage in the salmon industry. Industries seeking to understand more about the quality changes during storage of fish in RSW tanks, how this differs from the traditional chilling method on ice and how this affects fillet quality after primary and secondary processing to cold-smoked fillets can consider the results of this study during the formularization and streamlining of their processes. Turchini, G. M. Fish oils, misconceptions and the environment. Am. J. Public Health 103, e4 (2013). Water accounts for 60–70% of total weight in Atlantic salmon ( Salmo salar). The ability to retain water, known as water holding capacity (WHC), is regarded as one of the most important parameters in preserving fish quality. Most free water that can be easily released lies between the actin and myosin filaments of myofibrils in living or pre-rigor muscles. This water, lost as drip during postmortem storage, is also known as drip loss. Both WHC and drip loss can affect surface appearance and texture, thereby the sensory quality of food 1. A low WHC is related to postmortem changes in the muscle such as myofibril shrinkage, and a high drip loss is usually related to greater protein denaturation 1, 2. These are undesirable as they lead to greater water and nutrients loss, and directly result in lower salmon quality and sale value. Therefore, maintaining a high WHC and low drip loss is a common aim for fish producers.

Turchini, G. M., Trushenski, J. T. & Glencross, B. D. Thoughts for the future of aquaculture nutrition: realigning perspectives to reflect contemporary issues related to judicious use of marine resources in aquafeeds. N. Am. J. Aquac. 81, 13–39 (2019). Chéret, R., Delbarre-Ladrat, C., Lamballerie-Anton, M. & Verrez-Bagnis, V. Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chem. 101, 1474–1479 (2007). The puncture test showed that texture of raw fillets decreased throughout storage ( p< 0.001), an established fact of muscle tenderization due to the gradual disintegration of connective tissues 5, 33. Afterwards, the divergence becomes minimal and gradually stabilizes through storage. The compression force was significantly affected by the fillet height ( p = 0.001). Storing and removal of fish in RSW also produced softer fillets as they had a significantly softer texture in comparison to iced fillets ( p = 0.006). This was attested by Erikson et al. 12 and Chan et al. 5 who asserted that changing the chilling medium from RSW to storage with or without ice leads to significantly lower hardness. One would therefore expect that the fillets of RSW fish will cause a higher gaping incidence. Gaping is a damaging textural problem causing flesh softening from the collapse of muscle and collagen fibrils 16, 34. In the present study, the extent of gaping for the ice-stored and control raw fillets increased through time ( p< 0.001), coinciding with the decrease in compression force. Interestingly, there was almost no gaping occurrence for raw fillets from RSW fish on days 7 (ice: 0.5 ± 0.5; RSW: 0.0 ± 0.2) and 15 (ice: 1.0 ± 0.3; RSW: 0.0 ± 0.0; control: 3.0 ± 0.7). This suggests that softness might be due to other factors apart from fibral disintegration. It should also be noted that texture and gaping in fish can be influenced by a variety of factors such as harvest season, body size, collagen composition and water content 34. Mendoza, F., & Aguilera, J. M. (2004). Application of image analysis for classification of ripening bananas. Journal of Food Science, 69, E471–E477.Temperatures of raw and smoked fillets for all groups were kept stable during storage at 0 °C and 4 °C respectively (data not shown). It is established that temperature during superchilling must be kept as stable as possible to prevent repeated ice recrystallisation and prolong the product’s shelf life 12. In the present study, it was inevitable to disrupt the cold chain even only for a short period during sampling days. However, temperature is usually maintained rather constant during storage in a commercial scale so this should not greatly affect shelf life.

Fennema, O. R. Comparative water holding properties of various muscle foods. J. Muscle Foods 1, 363–381. https://doi.org/10.1111/j.1745-4573.1990.tb00373.x (1990).

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Thorarinsdottir, K. A., Arason, S., Bogason, S. G. & Kristbergsson, K. The effects of various salt concentrations during brine curing of cod ( Gadus morhua). Int. J. Food Sci. Technol. 39, 79–89. https://doi.org/10.1046/j.0950-5423.2003.00757.x (2004). The State of World Fisheries and Aquaculture 2020: Sustainability in Action (FAO, 2020); https://doi.org/10.4060/ca9229en

Quevedo, R., Carlos, L. G., Aguilera, J. M., & Cadoche, L. (2002). Description of food surfaces and microstructural changes using fractal image texture analysis. Journal of Food Engineering, 53, 361–371. Thomas, F., Jamin, E., Wietzerbin, K., Guerin, R., Lees, M., Morvan, E., et al. (2008). Determination of origin of Atlantic Salmon (Salmo salar): The use of multiprobe and multielement isotopic analyses in combination with fatty acid composition to assess wild or farmed origin. Journal of Agriculture and Food Chemistry, 56, 989–997.Bou, M. et al. Requirements of n-3 very long-chain PUFA in Atlantic salmon ( Salmo salar L): effects of different dietary levels of EPA and DHA on fish performance and tissue composition and integrity. Br. J. Nutr. 117, 30–47 (2017). Banerjee, R. & Maheswarappa, N. B. Superchilling of muscle foods: potential alternative for chilling and freezing. Crit. Rev. Food Sci. Nutr. 59, 1256–1263. https://doi.org/10.1080/10408398.2017.1401975 (2019). Françoise, L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol. 27, 698–709. https://doi.org/10.1016/j.fm.2010.05.016 (2010). Bronstein, M. N. et al. Storage of dressed Chinook salmon, Oncorhynchus tshawytscha, in refrigerated freshwater, diluted seawater, seawater and in ice. Mar. Fish. Rev. 47, 68–72 (1985).

Stien, L. H. et al. The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod ( Gadus morhua L.). Aquac. Res. 36, 1197–1206. https://doi.org/10.1111/j.1365-2109.2005.01339.x (2005).Ghasemifard, S., Sinclair, A. J., Kaur, G., Lewandowski, P. & Turchini, G. M. What is the most effective way of increasing the bioavailability of dietary long chain omega-3 fatty acids—daily vs. weekly administration of fish oil? Nutrients 7, 5628–5645 (2015).

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