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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Froehlich, H. E., Jacobsen, N. S., Essington, T. E., Clavelle, T. & Halpern, B. S. Avoiding the ecological limits of forage fish for fed aquaculture. Nat. Sustain. 1, 298–303 (2018). Temperature is a main determinant in both enzyme and microbiological activity. The enzyme activity observed in RSW fish during the first 7 days is possibly explained by a lower refrigerated temperature when fish were kept in RSW, suppressing the activity. When RSW fish were kept at the same temperature conditions as iced fish afterwards, the enzyme activity increased on day 15. Although whole fish from RSW resulted in a softer texture than iced fish before they were filleted, the enzyme activity apparently does not reflect this. A plausible explanation for the softer texture of RSW fish could be due to its water and salt uptake during immersion in seawater. Contrary to this, the observed softening in iced fish was likely due to increased enzyme activity during chilled storage especially during the first 48 h. Gaarder et al. 40 stated that cathepsin B + L activity increases to a threshold until 24 h postmortem and remains stable afterwards, while Duun 2 presented that the activity was stable during ice storage, indicating that these enzymes were still active and led to softening during storage. Based on our knowledge, the enzymatic activity including other enzymatic reactions involved in postmortem softening of tissue like collagenases and calpains from fish stored in RSW has not been thoroughly explored. This could be an interesting aspect for further studies which can include fish histology to identify the development of intra- and extracellular cell structures during RSW storage. 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.

Gaarder, M. Ø, Bahuaud, D., Veiseth-Kent, E., Mørkøre, T. & Thomassen, M. S. Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon ( Salmo salar L.) fillets. Food Chem. 132, 9–17. https://doi.org/10.1016/j.foodchem.2011.09.139 (2012). Barbut, S. (2003). Effect to three commercial light sources on acceptability of salmon, snapper and sea bass fillets. Aquaculture, 236, 321–329. 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.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). Forsberg, O., & Guttormsen, A. (2006). A pigmentation model for farmed Atlantic salmon: Nonlinear regression analysis of published experimental data. Aquaculture, 253, 415–420.

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. 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. Sissener, N. H. Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain. J. Exp. Biol. 221, jeb161521 (2018).

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). Cardinal, M. et al. Sensory characteristics of cold-smoked Atlantic salmon ( Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Res. Int. 37, 181–193. https://doi.org/10.1016/j.foodres.2003.12.006 (2004). Tanner, J. E. Southern Bluefin Tuna Aquaculture Subprogram: Tuna Environment Subproject—Development of Regional Environmental Sustainability Assessments for Tuna Sea-Cage Aquaculture Project No. 2001/104 (FRDC, 2007).