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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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. Kirschke, H., Wood, L., Roisen, F. J. & Bird, J. W. Activity of lysosomal cysteine proteinase during differentiation of rat skeletal muscle. Biochem. J. 214, 871–877. https://doi.org/10.1042/bj2140871 (1983). 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).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). On 13th of May 2019, 77 Atlantic salmon ( S. salar) were obtained from a fish slaughtering facility from the west coast of Norway. Fish were pumped, electrically stunned, automatically slaughtered, gutted and thoroughly bled (temperature: 3.9 ± 1.1 °C, weight: 4.5 ± 0.9 kg, condition factor: 1.4 ± 0.2). An 800-L polyethylene fish chilling tank containing RSW (− 0.60 to − 0.88 °C) was also obtained from the same facility. Hertrampf, J. W. & Piedad-Pascual, F. Handbook on Ingredients for Aquaculture Feeds (Kluwer Academic, 2000). Himelbloom, B. H., Crapo, C., Brown, E. K., Babbitt, J. & Reppond, K. Pink salmon ( Oncorhynchus Gorbuscha) quality during ice and chilled seawater storage. J. Food Qual. 17, 197–210. https://doi.org/10.1111/j.1745-4557.1994.tb00143.x (1994).

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). 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). 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.

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