{"id":55740,"date":"2025-12-15T14:07:54","date_gmt":"2025-12-15T14:07:54","guid":{"rendered":"https:\/\/matis.is\/new-matis-is\/?p=55740"},"modified":"2025-12-15T14:07:55","modified_gmt":"2025-12-15T14:07:55","slug":"evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability-2","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/evaluation-of-partial-dry-bleeding-of-atlantic-salmon-salmo-salar-and-its-effects-on-fillet-quality-and-stability-2\/","title":{"rendered":"Evaluation of partial dry-bleeding of Atlantic salmon (Salmo salar) and its effects on fillet quality and stability"},"content":{"rendered":"<p>Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained increased interest as a source of diverse valuable compounds.\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/blood-sampling\">Blood collection<\/a>\u00a0has posed a challenge due to the delicate nature of both the blood and the currently most valuable final product of the salmonid industry, the fillets. This study examined the efficiency of partial dry-bleeding\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/salmo-salar\">Atlantic salmon<\/a> (<em>Salmo salar<\/em>) related to blood recovery and its potential effects on\u00a0<a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/fillet-quality\">fillet quality<\/a>\u00a0compared to traditional bleeding. The quality of fillets was assessed based on parameters, including sensory attributes, physiochemical, and microbial properties for both partially dry-bled and traditionally bled salmon. The results indicated that partial dry-bleeding for 4.5\u00a0min effectively recovered blood equal to 1\u20132\u00a0% of the live weight of Atlantic salmon, 75\u00a0% of which was obtainable in the first minute and 90\u00a0% during the first 2\u00a0min. Aside from possibly causing a slight increase in gaping in the fillet, partial dry-bleeding neither affected the flesh quality of fresh salmon compared to traditional bleeding nor following prolonged storage on ice post slaughter. These results provide valuable insight into salmon blood collection practices and preservation treatments for its utilization potential as a valuable resource<\/p>","protected":false},"excerpt":{"rendered":"<p>Salmonid blood is an abundant by-product of the relatively large and growing salmonid industry in Iceland and has recently gained [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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