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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Cottrell, R. S. et al. Time to rethink trophic levels in aquaculture policy. Rev. Aquac. https://doi.org/10.1111/raq.12535 (2021). Kris-Etherton, P. M., Grieger, J. A. & Etherton, T. D. Dietary reference intakes for DHA and EPA. Prostaglandins Leukot. Essent. Fatty Acids 81, 99–104 (2009). Shepherd, C. J., Monroig, O. & Tocher, D. R. Future availability of raw materials for salmon feeds and supply chain implications: the case of Scottish farmed salmon. Aquaculture 467, 49–62 (2017). Turchini, G. M., Trushenski, J. T. & Glencross, B. D. Thoughts for the future of aquaculture nutrition: realigning perspectives to reflect contemporary issues related to judicious use of marine resources in aquafeeds. N. Am. J. Aquac. 81, 13–39 (2019).

Asche, F. & Tveterås, S. On the relationship between aquaculture and reduction fisheries. J. Agric. Econ. 55, 245–265 (2004). 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). 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). Storage of fish in RSW is a brining method where fish is immersed in a 3.5% salt solution. Since the surrounding brine has a higher concentration than the intracellular fluid in the muscle, this results in salt entering the muscle by diffusion, thereby increasing yield. Degree of muscle swelling depends on the salt concentration where maximum swelling and WHC occurs at a 5–6% 23, 24. Previous studies reported that brining allows proteins to retain more moisture, as lower salt concentrations causes a lower degree of protein denaturation and induces swelling of muscle fibers, leading to a higher WHC 25, 26. This occurs due to the repulsive electrostatic forces of Cl − anions weakly attached to the myofibrillar and sarcoplasmic proteins, causing protein to coagulate and entrap free water 25. At higher salt concentrations, protein denaturation increases and myofibrillar proteins lose water, causing muscle dehydration and eventually yield loss 23. Storing fish in RSW could therefore be beneficial in moisture retention and potentially give the product a better cooking yield and tenderness. Further studies such as sensory analysis could be done to examine and relate this with industries’ and consumers’ preferences. Surface appearance and textureCottrell, R. S., Blanchard, J. L., Halpern, B. S., Metian, M. & Froehlich, H. E. Global adoption of novel aquaculture feeds could substantially reduce forage fish demand by 2030. Nat. Food 1, 301–308 (2020). Espe, M. et al. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240, 489–504. https://doi.org/10.1016/j.aquaculture.2004.04.023 (2004). Jeffriess, B. A Review of Tuna Growth Performance in Ranching and Farming Operations (ASBTIA, 2015). Roach, S. W., Harrison, J. S. M. & Tarr, H. L. A. Storage and Transport of Fish in Refrigerated Sea Water Vol. 126 (Queens Printer, Ottawa, 1961). 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.

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. 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). 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).

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). Sanden, M., Stubhaug, I., Berntssen, M. H. G., Lie, Ø. & Torstensen, B. E. Atlantic salmon ( Salmo salar L.) as a net producer of long-chain marine ω-3 fatty acids. J. Agric. Food Chem. 59, 12697–12706 (2011). Roth, B. et al. Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis. Aquaculture 326–329, 178–180. https://doi.org/10.1016/j.aquaculture.2011.11.005 (2012). There was an effect of storage day ( p< 0.001) but not of treatment ( p = 0.747) on drip loss in raw fillets (Fig. 2c). Drip loss increased steadily to 1.4–1.5% for all three groups. The product yield after smoking for all fillets was 94% and there was no effect of treatment observed ( p = 0.737). Drip loss of smoked fillets increased to 6.5% after smoking for all groups and plateaued throughout storage. There was also no difference in salt contents at the end of storage ( p = 0.733; RSW: 3.2 ± 0.4%, ice: 3.1 ± 0.7%, control: 3.0 ± 0.2%). The large increase in drip loss before and after dry salting and cold-smoking was mainly due to the diffusion and evaporation of water from the muscle to the surface. Since the drip loss of fillets from all treatments were similar, the observed increase in drip loss was only affected by storage duration ( p< 0.001). Therefore, the choice of storage regime on whole fish seems unlikely to affect the drip loss of cold-smoked fillets. Comparison of salt uptake indicated that iced fish had a consistent salt content at 0.1%, while RSW held fish almost doubled from 0.1 to 0.2% during 4 days of storage, and further gained to 0.3% after RSW removal (Fig. 2d, storage days: p< 0.001, treatment: p = 0.05). The effect of storage duration was also significantly influenced by the treatment method (interaction: p< 0.001). The results consonates with other studies where chinook salmon had a salt content of 1.1% after 7 days in RSW and 0.1% on ice 7. Himelbloom et al. 11 further showed that salt content of pink salmon stored in chilled seawater (CSW) increased to 0.5% during 10 days of storage, while iced salmon maintained at 0.1%. In RSW systems, the addition of salt in water causes the structure of pure water to be disrupted as salt dissociates into Na + and Cl − ions, increasing the ion–dipole interaction between salt and water. The salt gained on day 7 observed in the present study after the removal of RSW possibly signifies that the retained Na + and Cl − ions from seawater that was absorbed continued to diffuse into the fish muscle and binded with the muscle proteins. As such, the drip lost after removal of fish from RSW probably contains mainly water, likely from the free water located outside the myofibrillar network that can be easily lost from the tissue. Nevertheless, the application of salt uptake in Atlantic salmon has been considered relatively unimportant due to its large size and subcutaneous fat layer which hinders salt migration 22. Hence salt uptake during RSW storage is not considered a problem as it is also dependent on other factors like species, lipid and salt content, temperature, physiological state and storage duration 10.

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). Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color measurement in L*a*b* units from RGB digital images. Food Research International, 39, 1084–1091. Løje, H. The Quality of Cold Smoked Salmon—Influence of Raw Material and Technological Parameters (Technical University of Denmark, 2007).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). 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). 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). Dana, W., & Ivo, W. (2008). Computer image analysis of seed shape and seed color for flax cultivar description. Computers and Electronics in Agriculture, 61, 126–135. Ghasemifard, S., Sinclair, A. J., Kaur, G., Lewandowski, P. & Turchini, G. M. What is the most effective way of increasing the bioavailability of dietary long chain omega-3 fatty acids—daily vs. weekly administration of fish oil? Nutrients 7, 5628–5645 (2015).

Barbut, S. (2001). Effect of illumination source on the appearance of fresh meat cuts. Meat Science, 59, 187–191. Turchini, G. M. Fish oils, misconceptions and the environment. Am. J. Public Health 103, e4 (2013). Stien, L. H. et al. The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod ( Gadus morhua L.). Aquac. Res. 36, 1197–1206. https://doi.org/10.1111/j.1365-2109.2005.01339.x (2005).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). Andersen, U. B. Fillet gaping in farmed Atlantic salmon ( Salmo salar). Nor. J. Agric. Sci. 8, 165–179 (1994). Tocher, D. R. Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective. Aquaculture 449, 94–107 (2015).