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

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Jeffriess, B. A Review of Tuna Growth Performance in Ranching and Farming Operations (ASBTIA, 2015). Magdic, D., & Dobricevic, N. (2007). Statistical evaluation of dynamic changes of ‘Idared’ apples colour during storage. Agriculturae Conspectus Scientificus, 72, 311–316. Colombo, S. M. & Turchini, G. M. ‘Aquafeed 3.0’: creating a more resilient aquaculture industry with a circular bioeconomy framework. Rev. Aquac. 13, 1156–1158 (2021).

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. 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).

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Barat, J. M., Rodríguez-Barona, S., Andrés, A. & Fito, P. Influence of increasing brine concentration in the cod-salting process. J. Food Sci. 67, 1922–1925. https://doi.org/10.1111/j.1365-2621.2002.tb08747.x (2002). Pedreschi, F., Leon, J., Mery, D., & Moyano, P. (2006). Development of a computer vision system to measure the color of potato chips. Food Research International, 39, 1092–1098. NRC Nutrient Requirements of Fish and Shrimp (National Academies Press, 2011); https://doi.org/10.17226/13039 Erikson, U., Misimi, E. & Gallart-Jornet, L. Superchilling of rested Atlantic salmon: different chilling strategies and effects of fish and fillet quality. Food Chem. 127, 1427–1437. https://doi.org/10.1016/j.foodchem.2011.01.036 (2011). The Evolution of Sustainability Metrics for Marine Ingredients—New (IFFO, 2022); https://www.iffo.com/evolution-sustainability-metrics-marine-ingredients-new

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). Hertrampf, J. W. & Piedad-Pascual, F. Handbook on Ingredients for Aquaculture Feeds (Kluwer Academic, 2000). Duun, A. S. Superchilling of muscle food. Storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork. Norwegian University of Science and Technology (2008). Smith, I., & Furness, T. (2006). Improving traceability in food processing and distribution. Abington, Cambridge, England: Woodhead. 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.Forsberg, O., & Guttormsen, A. (2006). A pigmentation model for farmed Atlantic salmon: Nonlinear regression analysis of published experimental data. Aquaculture, 253, 415–420. Tacon, A. G. J. & Metian, M. Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: trends and future prospects. Aquaculture 285, 146–158 (2008). 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. Birkeland, S. & Skåra, T. Cold smoking of Atlantic salmon ( Salmo salar) fillets with smoke condensate—an alternative processing technology for the production of smoked salmon. J. Food Sci. 73, 326–332. https://doi.org/10.1111/j.1750-3841.2008.00850.x (2008). The smoked fillets from all treatments had a decrease in redness and yellowness through storage (a*, p< 0.001; b*, p = 0.001), while no differences were observed among treatments (L*, p = 0.334; a*, p = 0.689; b*, p = 0.254). As accurately seen in this study, a general trend in cold-smoked salmon is that they are darker and less red, but more yellowish than the unprocessed fillets 32. Dry salting is a process that affects colour and texture, causes cell shrinkage and decreases the thermal stability of actin and myosin which eventually leads to protein denaturation within the muscle. Limited reports are currently available on colour changes in both raw and smoked fillet as affected by RSW storage. However, results from the present study as well as visual observations indicated that the colour quality of raw and smoked fillets from RSW fish are comparable to those on ice.

Larraín, R. E., Schaefer, D. M., & Reed, J. D. (2008). Use of digital images to estimate CIE color coordinates of beef. Food Research International, 41, 380–385. 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). 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’.Tocher, D. R. Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective. Aquaculture 449, 94–107 (2015). 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. Quevedo, R., Mendoza, F., Aguilera, J., Chanona, J., & Gan, G. -L. (2008). Determination of senescent spotting in banana ( Musa cavendish) using fractal texture Fourier image. Journal of Food Science, 84, 509–515. 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). Zhang, M., De Baerdemaeker, J., & Schrevens, E. (2003). Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis. Food Research International, 36, 669–676.