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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Fogarty, C. et al. Spoilage indicator bacteria in farmed Atlantic salmon ( Salmo salar) stored on ice for 10 days. Food Microbiol. 77, 38–42. https://doi.org/10.1016/j.fm.2018.08.001 (2019). 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).

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. 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). 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). 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.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. 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.

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. Turchini, G. M. Fish oils, misconceptions and the environment. Am. J. Public Health 103, e4 (2013). Digre, H. et al. Rested and stressed farmed Atlantic cod ( Gadus morhua) chilled in ice or slurry and effects on quality. J. Food Sci. 76, 89–100. https://doi.org/10.1111/j.1750-3841.2010.01956.x (2011). Bahuaud, D. et al. Effects of -15°C super-chilling on quality of Atlantic salmon ( Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage. Food Chem. 111, 329–339. https://doi.org/10.1016/j.foodchem.2008.03.075 (2008).Hansen, L. T., Røntved, S. D. & Huss, H. H. Microbiological quality and shelf life of cold-smoked salmon from three different processing plants. Food Microbiol. 15, 137–150. https://doi.org/10.1006/fmic.1997.0148 (1998). 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. 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. Irudayaraj, J., & Gunasekaran, S. (2001). Optical methods: Visible, NIR and FTIR spectroscopy. In S. Gunasekaran (Ed.), Nondestructive food evaluation techniques to analyze properties and quality. New York: Marce Dekker.