Pets Unlimited Large Salmon Filet Strips, 100% Natural delicious and healthy treat with no artificial colours flavours or preservatives,150 g (Pack of 1)

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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). 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). 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. Alder, J., Campbell, B., Karpouzi, V., Kaschner, K. & Pauly, D. Forage fish: from ecosystems to markets. Annu. Rev. Environ. Resour. 33, 153–166 (2008).

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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). Mendoza, F., & Aguilera, J. M. (2004). Application of image analysis for classification of ripening bananas. Journal of Food Science, 69, E471–E477. 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.

NRC Nutrient Requirements of Fish and Shrimp (National Academies Press, 2011); https://doi.org/10.17226/13039Himelbloom, 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). Smith, I., & Furness, T. (2006). Improving traceability in food processing and distribution. Abington, Cambridge, England: Woodhead. 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. Cardinal, M. et al. Sensory characteristics of cold-smoked Atlantic salmon ( Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Res. Int. 37, 181–193. https://doi.org/10.1016/j.foodres.2003.12.006 (2004).