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

£9.9
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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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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. 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). Shepherd, C. & Little, D. Aquaculture-are the criticisms justified? Environmental impacts and use of resources with special reference to farming Atlantic salmon. World 4, 37–52 (2014). 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. Irudayaraj, J., & Gunasekaran, S. (2001). Optical methods: Visible, NIR and FTIR spectroscopy. In S. Gunasekaran (Ed.), Nondestructive food evaluation techniques to analyze properties and quality. New York: Marce Dekker.

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). 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. Larraín, R. E., Schaefer, D. M., & Reed, J. D. (2008). Use of digital images to estimate CIE color coordinates of beef. Food Research International, 41, 380–385. 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).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). V. & Mekinić, I. G. In Innovative Technologies in Seafood Processing, Ch. 10–11 (ed. Ozogul, Y.) (CRC Press, Boca Raton, 2019). Ozbay, G., Spencer, K. & Gill, T. A. Investigation of protein denaturation and pigment fading in farmed steelhead ( Onchorhychus mykiss) fillets during frozen storage. J. Food Process. Preserv. 30, 208–230. https://doi.org/10.1111/j.1745-4549.2006.00060.x (2006).

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Superchilling is a food preservation method where the temperature of fish is kept between traditional chilling and freezing 3. This slows down autolytic biochemical processes in the muscle and inhibits microbial spoilage, hence prolonging shelf life 4. One way to achieve superchilling is by storing fish in refrigerated seawater (RSW), and the practice of storing fish under chilled conditions in RSW tanks has been widely used in well-boat industries to store bulk catches of live fish. These tanks are holding systems where the chilling medium of either RSW or brine of the same salinity as seawater (3.5%) is continuously pumped through mechanical chillers. Kaushik, T. & Max, S. Taking the fish-in fish-out ratio a step further. Aquac. Eur. 35, 15–17 (2010). 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).Fennema, O. R. Comparative water holding properties of various muscle foods. J. Muscle Foods 1, 363–381. https://doi.org/10.1111/j.1745-4573.1990.tb00373.x (1990). Magdic, D., & Dobricevic, N. (2007). Statistical evaluation of dynamic changes of ‘Idared’ apples colour during storage. Agriculturae Conspectus Scientificus, 72, 311–316.



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