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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Pet Munchies Salmon Fillets Dog Treats, Healthy, Hypoallergenic, Grain Free Chews for Dogs, Made With Natural Quality Wild Salmon 90g (Pack of 8)

Pet Munchies Salmon Fillets Dog Treats, Healthy, Hypoallergenic, Grain Free Chews for Dogs, Made With Natural Quality Wild Salmon 90g (Pack of 8)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Graham, J., Johnston, W. A. & Nicholson, F. J. Ice in Fisheries (FAO Fisheries Technical Papers). Food Agric. Organ. U. N. 331, 47–53 (1993). 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. Froehlich, H. E., Jacobsen, N. S., Essington, T. E., Clavelle, T. & Halpern, B. S. Avoiding the ecological limits of forage fish for fed aquaculture. Nat. Sustain. 1, 298–303 (2018). Thorarinsdottir, K. A., Arason, S., Bogason, S. G. & Kristbergsson, K. The effects of various salt concentrations during brine curing of cod ( Gadus morhua). Int. J. Food Sci. Technol. 39, 79–89. https://doi.org/10.1046/j.0950-5423.2003.00757.x (2004).

Tocher, D. R. Omega-3 long-chain polyunsaturated fatty acids and aquaculture in perspective. Aquaculture 449, 94–107 (2015). 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.

Turchini, G. M., Nichols, P. D., Barrow, C. & Sinclair, A. J. Jumping on the omega-3 bandwagon: distinguishing the role of long-chain and short-chain omega-3 fatty acids. Crit. Rev. Food Sci. Nutr. 52, 795–803 (2012). Aranda, M. Developments on fisheries management in Peru: the new individual vessel quota system for the anchoveta fishery. Fish. Res. 96, 308–312 (2009). 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. Stien, L., Manne, F., Ruohonene, K., Kause, A., Rungruangsak-Torrissen, K., & Kiessling, A. (2006). Automated image analysis as a tool to quantify the colour and composition of rainbow trout ( Oncorhynchus mykiss W.) cutlets. Aquaculture, 261, 695–705. Forsberg, O., & Guttormsen, A. (2006). A pigmentation model for farmed Atlantic salmon: Nonlinear regression analysis of published experimental data. Aquaculture, 253, 415–420.

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.

Temperatures of raw and smoked fillets for all groups were kept stable during storage at 0 °C and 4 °C respectively (data not shown). It is established that temperature during superchilling must be kept as stable as possible to prevent repeated ice recrystallisation and prolong the product’s shelf life 12. In the present study, it was inevitable to disrupt the cold chain even only for a short period during sampling days. However, temperature is usually maintained rather constant during storage in a commercial scale so this should not greatly affect shelf life.



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