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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Misimi, E., Mathiassen, J. R., & Erikson, U. (2007). Computer vision-based sorting of atlantic salmon (salmo salar) fillets according to their color lever. Journal of Food Science, 71, s30–s35.

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. O’Sullivan, M. G., Byrne, D. V., Martens, H., Gidskehaug, L. H., Andersen, H. J., & Martens, M. (2003). Evaluation of pork colour: Prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis. Meat Science, 65, 909–918. 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). 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).Rezzi, S., Giani, I., Heberger, K., Axelson, D., Moretti, V., Reniero, F., et al. (2007). Classification of Gilthead sea bream ( Sparus aurata) from 1H NMR lipid profiling combined with principal component and linear discriminant analysis. Journal of Agriculture and Food Chemistry, 55, 9963–9968. Mendoza, F., Dejmek, P., & Aguilera, J. M. (2006). Calibrated color measurements of agricultural foods using image analysis. Postharvest Biology and Technology, 41, 285–295. Banerjee, R. & Maheswarappa, N. B. Superchilling of muscle foods: potential alternative for chilling and freezing. Crit. Rev. Food Sci. Nutr. 59, 1256–1263. https://doi.org/10.1080/10408398.2017.1401975 (2019).

Lerfall, J. et al. Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon ( Salmo salar L.) during ice storage. Food Chem. 175, 157–165. https://doi.org/10.1016/j.foodchem.2014.11.111 (2015). 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). 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). 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). Kang, S. P., East, A. R., & Trujillo, F. J. (2008). Colour vision system evaluation of bicolour fruit: A case study with [`]B74¢ mango. Postharvest Biology and Technology, 49, 77–85.

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Hertrampf, J. W. & Piedad-Pascual, F. Handbook on Ingredients for Aquaculture Feeds (Kluwer Academic, 2000). 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).

The State of World Fisheries and Aquaculture 2020: Sustainability in Action (FAO, 2020); https://doi.org/10.4060/ca9229en Texture analysis was measured by a puncture test using a Texture Analyzer TA-XT plus (Stable Micro Systems, UK) equipped with a 12.7 mm flat end cylindrical plunger to poke three consecutive punctures of each muscle sample above the mid-line of the Norwegian Quality Cut (NQC, Fig. 1b). The force (N) was recorded in a texture profile curve operated by the Texture Exponent light software ( www.stablemicrosystems.com/, Stable Micro Systems) with a 5 kg load cell at a rate of 2 mm s −1 until the probe reached 80% of the fillet height. Salt content

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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). 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). Schubring, R. Themal stability, texture, liquid holding capacity and colour of smoked salmon on retail level. Thermochim. Acta 445, 168–178 (2006). CIE. Survey of reference materials for testing the performance of spectrophotometers and colorimeters. Publication CIE nr. 114.1. Central bureau of the CIE, Vienna, Austria (1994).