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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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).

Tacon, A. G. J. & Metian, M. Fishing for feed or fishing for food: increasing global competition for small pelagic forage fish. Ambio 38, 294–302 (2009). Jeffriess, B. A Review of Tuna Growth Performance in Ranching and Farming Operations (ASBTIA, 2015). 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).Aas, T. S., Ytrestøyl, T. & Åsgård, T. Utilization of feed resources in the production of Atlantic salmon ( Salmo salar) in Norway: an update for 2016. Aquac. Rep. 15, 100216 (2019). Contradictory results have been reported when fish were stored in RSW and on ice possibly due to the difference between laboratory and industrial based experimental scale 43. The initial microbiological activity observed right after slaughter further suggested that the fish might have blood remnants remaining in the flesh after being bled in the bleeding tanks at the land-based slaughtering facility. The addition of seawater and seawater ice into the tank was also manually done as compared to mechanical procedures in commercial settings. Hence the rate of spoilage for the RSW fish was more pronounced in this study which affirms how easy contamination can occur. However, these problems should not arise in commercial settings due to more stringent rules with regards to filtering, ozonating and chlorinating of process water. Industries also use CO 2-based RSW tanks which improves energy efficiency, suppresses bacterial growth, and enhances sensory attributes of fish 8. Good hygiene has been posed as a possible challenge posed by closed RSW tanks as spoilage of fish may affect the entire catch 44. Therefore, a well-designed RSW system is important and proper considerations must be implemented including good insulation of tanks, evenly distributed and controlled temperatures, constant supply of clean seawater and adequate cleaning and disinfection of the factory after every harvest 10. This ensures good recirculation of water, lessens microbial spoilage, maintains good quality and offers the flexibility for fishing vessels to travel to further distances. 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).

Andersen, U. B. Fillet gaping in farmed Atlantic salmon ( Salmo salar). Nor. J. Agric. Sci. 8, 165–179 (1994). Ozbay, G., Spencer, K. & Gill, T. A. Investigation of protein denaturation and pigment fading in farmed steelhead ( Onchorhychus mykiss) fillets during frozen storage. J. Food Process. Preserv. 30, 208–230. https://doi.org/10.1111/j.1745-4549.2006.00060.x (2006). 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). 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. 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.

From the Package

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) Scientific opinion on the tolerable upper intake level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA). EFSA J. 10, 2815 (2012). 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). Schreiber, M. A. & Halliday, A. Uncommon among the commons? Disentangling the sustainability of the Peruvian anchovy fishery. Ecol. Soc. 18, 12 (2013). 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.

Ytrestøyl, T., Aas, T. S. & Åsgård, T. Utilisation of feed resources in production of Atlantic salmon ( Salmo salar) in Norway. Aquaculture 448, 365–374 (2015).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). Du, C. J., & Sun, D. W. (2005). Pizza sauce spread classification using colour vision and support vector machines. Journal of Food Engineering, 66, 137–145.