Improving the preservation of salmon with brown algae

A study shows the potential to improve the taste and shelf life of salmon fillets by wrapping the filets with the fresh seaweed Saccharina latissima.

A study shows the potential to improve the taste and shelf life of salmon fillets by wrapping the filets with the fresh seaweed Saccharina latissima.

The mutual diffusion of seaweed and salmon metabolites significantly reduced the production of malodorous compounds (off notes related to trimethylamine) and biogenic amines and increased the production of compounds related to the umami flavour (aspartate and succinic acid).

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