• Title, Summary, Keyword: salmon

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Improvement in the Fish Odor of Extracts Obtained from Salmon Frame using the Maillard Reaction Treated at High Temperature and Pressure (Maillard 반응에 의한 고온가압처리 연어 frame 추출물의 비린내 개선)

  • JI, Seong-Gil;Koo, Jae-Geun;Kwon, Jae-Seok;Han, Byung-Wook;Kim, Hyung-Jun;Heu, Min-Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.4
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    • pp.316-321
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    • 2009
  • This study was conducted to improve the fish odor of extracts obtained from salmon frame. Salmon frame extracts were prepared using four kinds of pretreated salmon frame (salmon frame soaked in soybean milk and fried salmon frame) or containing additives (cystine and xylose-added salmon frame, and methionine and xylose-added salmon frame). Among the extracts prepared in this study, extracts containing cystine and xylose had the highest volatile component intensity and odor sensory score. These suggested that the fish odor of salmon frame extracts can be reduced by adding cystine and xylose before extraction.

Behavior Patterns during Upstream Migration of Chum Salmon (Oncorhynchus Keta) in the Lower Reaches of Yeon-gok Stream in Eastern Korea (연곡천 하류에서 소상하는 연어(Chum salmon, Oncorhynchus keta)의 이동특성)

  • Kim, Beom-Sik;Jung, Yong-Woo;Jung, Hae-Kun;Park, Joo-Myun;Lee, Cheul Ho;Lee, Chung Il
    • Journal of Environmental Science International
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    • v.29 no.9
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    • pp.885-905
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    • 2020
  • This study described the characteristics of the upstream migration of salmon (Chum salmon, Oncorhynchus keta) along Yeon-gok Stream in the eastern coastal region of Korea from October 24 to November 9, 2018 using radio tag and data storage tag loggers for the detection of the locations of tagged salmon and measurement of water temperature. Tracking experiments were conducted and classified into four types (case 1 to case 4) depending on the release time and the number of salmon tracked. Experiments from case 1 to case 3 were classified depending on the number of salmon tracked into cases in which a single tagged salmon was tracked (case 1), a pair of tagged salmon was tracked (case 2), and salmon were tracked by different sex ratios (case 3). Experiments from cases 1 to 3 were conducted between 10 AM and 1 PM, and case 4 was conducted after 3:30 PM. Salmon moved and spawned in the downstream region of the Yeon-gok, where water temperature is higher than in other rivers and salmon return in Canada, Russia, Japan, and the U.S.A. Most of the radio-tagged salmon swam in deep and shaded areas during the day but actively moved upstream close to sunset, regardless of the release time. Females showed relatively more active movements than males during upstream migration.

Oxidative Stability of Salmon (Salno salar) Mince as Affected by an Added Stabilizing Protein Ingredient and Storage Temperature (안정제 첨가와 저장온도에 따른 Salmon(Salno salar) Mince의 산화 안정성)

  • 한명규
    • The Korean Journal of Food And Nutrition
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    • v.14 no.4
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    • pp.300-304
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    • 2001
  • The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4$\^{C}$ for 21 days, at -18$\^{C}$ for 20 days and at -18$\^{C}$ for 20 days after cooking in an electric omen. At each storage point, peroxide values(POV) were determined. Salmon mince with 4% MPC increased greater oxidative stability than control (without MPC). Sensory evaluation for measuring the oxidative stability of salmon mince was accomplished. Sensory scares of salmon mince with 4% MPC were higher than those of control. The results indicate that MPC could be useful for oxidative stability, as stabilizing protein ingredient of salmon mince.

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Long-term Variation in the Relative Abundance and Body Size of Pacific Salmon Oncorhynchus species (태평양 연어류(Oncorhynchus spp.)의 장기 풍도 변화 및 개체 크기 변화)

  • Seo, Hyun-Ju;Kang, Su-Kyung;Matsuda, Kohei;Kaeriyama, Masahide
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.44 no.6
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    • pp.717-731
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    • 2011
  • To clarify relationships between the abundance and biological characteristics of Pacific salmon Oncorhynchus spp., we analyzed spatiotemporal changes in fork length, body weight, and an index of relative abundance (catch per unit effort, CPUE) for pink salmon (O. gorbuscha), chum salmon (O. keta), and sockeye salmon (O. nerka) collected by research gill-nets from the T/V Oshoro-maru and the T/V Hokusei-maru of Hokkaido University in the North Pacific during 1953-2007. Populations of each species were distributed throughout the western Bering Sea, eastern Bering Sea (EB), western North Pacific (WNP), central North Pacific (CNP), eastern North Pacific (ENP), and Okhotsk Sea. Since 1970, the average body size of chum salmon at ocean ages 0.3-0.4 has generally declined in the WNP and CNP. However, the average body sizes of sockeye and pink salmon have not shown temporal changes. Chum salmon showed significant negative (positive) correlations between CPUE and body size for populations in CNP (ENP) at ocean ages 0.2-0.3 (age 0.1) for both sexes. In general, sockeye salmon also showed significant negative (positive) correlations between CPUE and body size for populations in the EB at ocean ages X.2-X.3 (age X.1) for both sexes, except in CNP at age 2. Our results suggest that better growth by chum and sockeye salmon in the early periods of their ocean life histories might produce higher abundance. This higher abundance, which might also be affected by overlapping distributions among Pacific salmon species and populations in certain seas, in turn appears to cause density-dependent declines in growth in the following ocean life history period due to the limited carrying capacity of the seas. To understand complex dynamics in Pacific salmon species in the North Pacific Ocean, research on interactions among species and populations is needed.

Effects of salmon carcass on forest and stream ecosystems, in Hokkaido, Japan -evidence by stable isotope analysis-

  • Yanai, Seiji;Kochi, Kaori
    • Proceedings of the Korean Environmental Sciences Society Conference
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    • pp.198-203
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    • 2003
  • The effects of salmon carcasses on forest and stream ecosystems were determined by nitrogen stable isotope analysis in natural streams in Hokkaido, Northern Japan, where numerous chum salmon (Oncoryhncus keta) were migrated upstream ITom ocean to spawn in autumn. The leaves and soils surrounding riparian forest and stream dwelling invertebrates were collected before and after migration. The nitrogen stable isotope ratio $({\delta}^{15}N)$ of riparian vegetation (Salix spp.) were different depending on the presence of salmon and distance from the stream. The $({\delta}^{15}N)$ of stream dwelling invertebrates were different between salmon present and absent stream. This difference was tested using the experiment channel by implanting salmon carcasses. The nitrogen stable isotope ratio of epilithic algae and leaf shredding animals were nearly 3 higher in the salmon implanted treatment suggesting that around 20% of salmon derived nitrogen was uptake either in algae and leaf shredding invertebrates. These results suggest that the salmon carcasses effects not only on stream primary production but also on primary consumers, which decompose leaves fertilized with nitrogen from carcasses.

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Food Component Characterization of Muscle From Salmon Frame (연어 Frame 육의 식품성분 특성)

  • Heu, Min-Soo;Kim, Hyung-Jun;Yoon, Min-Seok;Park, Do-Yeong;Park, Kwon-Hyun;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.11
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    • pp.1452-1456
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    • 2008
  • For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

Changes of Salmon Meat Texture During Semi-Drying Process (조미 반건조 제품 가공 공정에 따른 연어육 Texture의 변화)

  • You Byeong-Jin
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.30 no.2
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    • pp.264-270
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    • 1997
  • To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

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Effects of a Gelatin Coating on the Shelf Life of Salmon

  • Heu, Min-Soo;Park, Chan-Ho;Kim, Hyung-Jun;Lee, Dong-Ho;Kim, Jin-Soo
    • Fisheries and aquatic sciences
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    • v.13 no.2
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    • pp.89-95
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    • 2010
  • This study was conducted to investigate the efficacy of using a coating of gelatin extracted from refiner discharge to extend the shelf life of salmon during cold storage ($5^{\circ}C$). Relative percentage of moisture loss in gelatin-coated salmon during cold storage was less than that of uncoated salmon. The treatment of salmon with gelatin reduced volatile basic nitrogen (VBN) formation throughout the entire storage period. Measurements of the peroxide value (POV), fatty acid composition, and (20:5n-3+22:6n-3)/16:0 ratio during cold storage indicated that the coating of salmon with gelatin from refiner discharge effectively suppressed lipid oxidation over the entire storage period. The extent of sensory color change during cold storage was less in the gelatin-coated than in the uncoated salmon. From the results of chemical measurements, such as relative moisture content, VBN, POV, fatty acid composition, (20:5n-3+22:6n-3)/16:0 ratio, and sensory color change, the conclusion was made that the coating treatment of salmon with refiner discharge gelatin effectively suppressed moisture loss, lipid oxidation, and color deterioration over the entire storage period.

Comparison on the Food Quality Characteristics of Muscles from Salmonids according to Species, Imported Country, and Separated Part (연어류 근육의 종류, 수입국 및 부위별 식품학적 품질 특성 비교)

  • Heu, Min Soo;Choi, Byeong Dae;Kim, Ki Hyun;Kang, Sang In;Kim, Yong Jung;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.48 no.1
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    • pp.16-25
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    • 2015
  • This study compared the food quality of salmonid fishes according to the species, country of origin, and separated part, such as fillet and frame. The proximate composition of chum salmon from Norway (CS-N) was 74.4% moisture, 19.5% crude protein, 4.2% crude lipid, and 1.2% ash. These values were within roughly 1% for the other salmon species. There was no significant difference (at P<0.05) in the Hunter a value of salmon muscle according to sepatated parts. However, there was a significant difference (P<0.05) in Hunter a value of salmon muscle according to the species and country of origin. There were significant differences in odor intensity and hardness of the salmon according to the species. The major free amino acid in all of the salmon muscles was anserine, which ranged from 61.3 to 73.0%. The taste value was the highest for salmon imported from Alaska (CS-A), followed by pink salmon, CS-N, and muscle separated from the frame (AS-C). In the taste value of all salmon muscles, the major amino acid was glutamic acid. The total amino acid content of salmon muscles ranged from 18.36 to 19.64 g/100 g, and the major amino acids were glutamic acid and aspartic acid. There were differences in the mineral contents, including Ca, P, K, and Fe, and fatty acid composition of salmon muscle according to species.

Marine Prey Selectivity of Released Juvenile Chum Salmon (Oncorhynchus keta) During arly Marine Migration in Korean Waters (방류 연어, Oncorhynchus keta 치어의 해양 먹이선택성)

  • Kwon, O-Nam;Kim, Ju-Kyoung;Yoon, Moon-Geun;Kim, Doo-Ho;Hong, Kwan-Eui
    • Journal of Fisheries and Marine Sciences Education
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    • v.26 no.2
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    • pp.421-429
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    • 2014
  • We investigated the feeding ecology of juvenile chum salmon (Oncorhynchus keta) during the critical early life stage prey selectivity of juvenile chum salmon during early marine migration in Korean waters at spring 2011. Salmon juveniles and zooplanktons were collected to draw with $20m{\times}5m$ gill net and $300{\mu}m$ mesh zooplankton net at each station on 11th-13th April n 2011. Collected zooplanktons were classified to 5 Phylum, 6 Class, 9 Order 17 Species in this study. Almost 76.4-100% species were classified to Phylum Arthropoda, dominant species was a species out of Hyperia galba of Order Amphipoda, Acartia spp and Paracalanus parvus of Order Calanoida. Collected salmon juveniles were grew up to average 4.7-5.4 cm fork length and average 1.0-1.5 g wet weight in whole station. Fish stomach content (mg/salmon) was heaver to 97.4, 82.4 and 63.2 mg wet weight/salmon in ST 2, 3, 4 than 20.4, 18.9 mg/salmon of ST 1, 5, because there are fish (sand eel, Hypoptychus dybowskii) and Krill (Euphausia) as prey in salmon stomach in ST 2, 3, 4. And ST 2, 3, 4 and 5 were dominated by Amphipoda as Hyperia galba, Themisto japonica and Gammarus sp., but ST 1 was dominated by copepod, because of absence of Amphipoda in the station. Therefore small Amphipoda as Hyperia galba was good prey for just released salmon juvenile in nature.