Natasha C. Moroney, Alex H. L. Wan, Anna Soler-Vila, Michael N. O’Grady, Richard D. FitzGerald, Mark P. Johnson, and Joseph P. Kerry. (2017). Influence of Green Seaweed (Ulva rigida) Supplementation on the Quality and Shelf Life of Atlantic Salmon Fillets. Journal of Aquatic Food Product Technology. https://doi.org/10.1080/10498850.2015.1046099
When the above article was first published online, captions for Figures 1 and 2 were incomplete. It should be as follows:
Figure 1. Effect of dietary Ulva rigida (UR) on lipid oxidation (TBARS) in cooked salmon fillets (n = 3) stored aerobically for up to 5 days at 4°C. aWithin each storage day, mean values (± standard deviation) are not significantly different, p > 0.05. ABCWithin each treatment, mean values (± standard deviation) bearing different superscripts are significantly different, p < 0.05. (
), PC; (
), 0% UR; (
), 5% UR; (
), 10% UR; (
), 15% UR.
Figure 2. Effect of dietary Ulva rigida (UR) on lipid oxidation (TBARS) in salmon fillet homogenates (n = 3) containing equimolar FeCl3/ascorbate (45 μM) and stored for 24 hours at 4°C. aWithin each storage time, mean values (± standard deviation) are not significantly different, p > 0.05. ABCDWithin each treatment, mean values (± standard deviation) bearing different superscripts are significantly different, p < 0.05. (
), PC; (
), 0% UR; (
), `5% UR; (
), 10% UR; (
), 15% UR.
And on page 6, in the statistical analysis section, the full reference of Martens and Martens (1999) should be removed from the main text.
These have now been corrected in both the print and online versions.