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Inclusion of Palmaria palmata (red seaweed) in Atlantic salmon diets: effects on the quality,shelf‐life parameters and sensory properties of fresh and cooked salmon fillets |
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| Authors: | Natasha C Moroney Alex HL Wan Anna Soler‐Vila Richard D FitzGerald Mark P Johnson Joe P Kerry |
| Affiliation: | 1. Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland;2. Irish Seaweed Research Group, MRI Annex Building, Ryan Institute, National University of Ireland, Galway, Ireland;3. Carna Research Station, Ryan Institute, National University of Ireland, Carna, Co. Galway, Ireland |
| Abstract: | |
| Keywords: | seaweed Palmaria palmata pigments farmed Atlantic salmon feed ingredient fillet quality |