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

• Published in: Foods
• Main Authors: Kirkholt, Even Moen, Dikiy, Alexander, Shumilina, Elena
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI 2019
• Subjects: Slaughter; Atlantic salmon
• Online Access: http://hdl.handle.net/11250/2640550; 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...