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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The State of World Fisheries and Aquaculture 2020: Sustainability in Action (FAO, 2020); https://doi.org/10.4060/ca9229en

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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).Temperature is a main determinant in both enzyme and microbiological activity. The enzyme activity observed in RSW fish during the first 7 days is possibly explained by a lower refrigerated temperature when fish were kept in RSW, suppressing the activity. When RSW fish were kept at the same temperature conditions as iced fish afterwards, the enzyme activity increased on day 15. Although whole fish from RSW resulted in a softer texture than iced fish before they were filleted, the enzyme activity apparently does not reflect this. A plausible explanation for the softer texture of RSW fish could be due to its water and salt uptake during immersion in seawater. Contrary to this, the observed softening in iced fish was likely due to increased enzyme activity during chilled storage especially during the first 48 h. Gaarder et al. 40 stated that cathepsin B + L activity increases to a threshold until 24 h postmortem and remains stable afterwards, while Duun 2 presented that the activity was stable during ice storage, indicating that these enzymes were still active and led to softening during storage. Based on our knowledge, the enzymatic activity including other enzymatic reactions involved in postmortem softening of tissue like collagenases and calpains from fish stored in RSW has not been thoroughly explored. This could be an interesting aspect for further studies which can include fish histology to identify the development of intra- and extracellular cell structures during RSW storage.