Changes in the Composition of Atlantic Salmon upon the Brown Seaweed (Saccharina latissima) Treatment

• Published in: Foods
• Main Authors: Even Moen Kirkholt, Alexander Dikiy, Elena Shumilina
• Format: Text
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2019
• Subjects: sugar kelp; Saccharina latissima; seaweed; salmon; NMR metabolomics; Slaughter; Atlantic salmon
• Online Access: https://doi.org/10.3390/foods8120625

This study shows the potential of improving the taste and shelf life of salmon by storing it in conjunction with sugar kelp. The influence of the addition of wet sugar kelp to Atlantic salmon fillet was assessed using a Nuclear Magnetic Resonance (NMR) metabolomics approach. Seaweed treatment caused...