• Clinical and Experimental Reproductive Medicine
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• v.19 no.2
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• pp.181-187
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• 1992

Calcitonin exerts a positive effects on bone pain. The relief of bone pain has been well known in Paget's disease and malignancy patients with bone metastasis who were treated with salmon calcitonin. We carried out a clinical study evaluating efficacy of salmon calcitonin in reducing bone pain and improving mobility of the postmenopausal osteoporosis women. Fifty women suffering pain from postmenopausal osteoporosis diagnosed by evidence of radiology and/or dual photon absorptiometry were treated with salmon calcitonin 50 MRC three times per week for 4 weeks. The severity of pain estimated by visual analogue scale(VAS) was reduced significantly in treated patients from $8.6{\pm}0.7$ on day 0 to $2.7{\pm}1.7$ on day 28. The mobility of the patients was improved in 2 weeks after salmon calcitonin treatment. Mild adverse effects were seen in 8(16%) patients; headache in 4(8%), sweating and dizziness in 2(4%), pain at the injection site in 1(2%), nausea and vomiting in 1(2%) patient. The treatment was stopped in 3 patients by their request. Salmon calcitonin was effective in 39(83%) of 47 patients above moderate degree. In conclusion, salmon calcitonin is useful in the treatment of patients with pain from postmenopausal osteoporosis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.183-189
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• 2009

This study was conducted to prepare salmon patty using muscle separated from salmon frame (SPFM) and to investigate the food component characterization. When compared to salmon patty with fillet muscle (SPM), SPFM was lower in the moisture content, while it was higher in crude lipid content. However, no differences in the ash and protein contents between SPFM and SPM were found. Compared to SPM, the Hunter color value in cross section of cooked SPFM was higher in a and $\Delta$E values, while the color was lower in Land b values. Trichloroacetic acid soluble-N content of SPFM was 279 mg/100 g, which was insignificantly different (P>0.05) compared to those of SPM and commercial patty. The hardness of SPFM was 0.44 kg/$cm^2$, which was insignificantly different (P>0.05) compared to that of SPM, while was higher than that of commercial patty. The major fatty acids of SPFM were 16:0 (16.5%), 18:1n-9 (29.2%) and 18:2n-6 (26.1%). The 20:5n-3 and 22:6n-3 were also detected in high composition. The total amino acid content of SPFM was 16.6 g/100 g, which was similar to that of SPM. However, the total amino acid of SPFM was 14% higher than that of commercial patty. From the results of the mineral content, SPFM was higher than that of SPM in Fe and Ca, while the K in SPFM was lower. According to the result of sensory evaluation on the color, flavor and taste, no significant differences in all sensory items between SPFM and SPM were found.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.137-137
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• 1998

Stability, efficacy, absorption and toxicity of a new nasal spray formulation including salmon calcitonin were studied in the laboratory animals. After the effects of many excipients on the stability of salmon calcitonin were evaluated using HPLC system, we selected taurine. Our experimental composition of salmon calcitonin contains taurine as a stabilizer and HPMC (hydroxypropylmethyl cellulose) as an adhesive polymer. After intranasal administration of salmon calcitonin formulations, Mia$\^$(R)/, Men$\^$(R)/ and experimental composition, 22 IU to rats, the reduction percentages of calcium concentration in plasma (ΔD%) were 16.3%, 12.9% and 20.8%, respectively. After intranasal administration of Mia$\^$(R)/, Men$\^$(R)/ and experimental composition to rats, C$\sub$MAX/ (205${\pm}$161, 244${\pm}$117, and 330${\pm}$202 pg/$m\ell$, respectively) and AUC (41585${\pm}$22070, 41191${\pm}$19125, and 63357${\pm}$43126 pg. min/$m\ell$, respectively) were calculated. The permeation coefficients 10$\^$-7/,cm/sec) of salmon calcitonin in Mia$\^$(R)/, Men$\^$(R)/ and experimental composition using Ussing chamber with rabbit nasal mucosa were 4.7${\pm}$1.5, 0.75${\pm}$0.4 and 5.3${\pm}$1.1, respectively. The experimental composition with taurine and HPMC was proved to be excellent because it improved the stability of salmon calcitonin and inhanced the absorption of salmon calcitonin and was not irritative to the nasal mucosa.

• Proceedings of KOSOMES biannual meeting
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• 2017.04a
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• pp.82-82
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• 2017

Chum salmon, Oncorhynchus keta, has received considerable attention in recent years for population genetic studies due to its broad geographic distribution and high commercial importance in North Pacific fisheries. The Bering Sea and North Pacific Ocean provide major feeding habitats for various salmon stocks originating from Japan, Russia and North America. Chum salmon are a dominant pelagic fish in the Bering Sea during summer and their numbers fall when they moved in coastal areas to spawn. Population genetic data for chum salmon that can serve as a baseline for stock identification studies are scarce. In this review, we describe recently developed molecular markers and discuss their use in the study of genetic population structure of chum salmon in the Pacific Rim. In addition, we review previous genetic studies focused on the assessment of stock compositions in mixed chum salmon aggregations in the Bering Sea and North Pacific Ocean.

• FLOWER RESEARCH JOURNAL
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• v.16 no.3
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• pp.218-221
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• 2008

A new cultivar of Rosa hybrida 'Wooami Salmon' was developed by crossing 'Silver 87' and 'Lambada' at Gumi Floricultural Experiment Station in 2001. Characteristics trials were conducted three times from 2003 to 2006. This cultivar showed pale salmon flower color (RHS, Orange group 27-B) and standard type with good flower shape. The flower diameter is 10.8cm and the number of petals per flower is 46. Vase life of 'Wooami Salmon' could be as long as 12.8 days. The yearly mean yields of 'Wooami Salmon' was $129stems/m^2$. 'Wooami Salmon' has good quality of cut flower and strong vigor in plant growth. This cultivar is appropriate for both soil and solution(hydroponics) cultures.

• Food Science and Preservation
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• v.16 no.5
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• pp.705-713
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• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.206-209
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• 2010

Chum salmon (Oncorhynchus keta) meat oil contained high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) compared to oils extracted from other tissues of the fish. EPA and DHA occupied more than 25% of the total fatty acids in chum salmon meat oil. The main lipid classes in the meat oil were triacylglycerides and phospholipids. The major fatty acids of the molecular species composition of phosphatidylcholine isolated from the meat oil were DHA and EPA. DHA and EPA were the major molecular species in the phosphatidylcholine of chum salmon meat oil, representing 44% and 17%, respectively.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.28-32
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• 2006

Protease inhibitor of 72.6 kDa was successively purified from chum salmon (Oncorhynchus keta) eggs by ion exchange, gel permeation, and affinity chromatographies. Protease inhibitor was purified with yield and purification fold of 1.50% and 58.11, respectively. SDS-PAGE results showed purified protease inhibitor consisted of two protein subunits of 54.0 and 18.6 kDa. Chum salmon inhibitor exhibited stability between 20 and $40^{\circ}C$ in weak acid environment (PH 6), and inhibited papain and cathepsin, members of cysteine protease, but not chymotrypsin. The protein inhibited cathepsin more effectively than did egg white protease inhibitor, whereas the reverse was true for papain. These results indicate chum salmon egg inhibitor is heterodimer, thus the inhibitor was classified as cysteine protease inhibitor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.307-315
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• 2009

This study was conducted to investigate optimal conditions for preparation of extracts from salmon frame using an autoclave. According to the results of various extraction conditions (extraction method, extraction time, volume and pH of extraction solution, and necessity of re-extracting), higher quality extracts could be prepared by adding salmon frame into 3 times (vol/wt) of water to raw material, and then autoclaving for 4 hrs before filtering extracts with cheese cloth. For efficient use as basic materials of liquid or powder Gomtang, however, fish odor of the extracts prepared under optimal condition should be improved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.721-727
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• 2023

This study was conducted to evaluate the level of microbial contamination in smoked salmon products sold in hypermarkets in major metropolitan cities in Korea. Listeria monocytogenes is the primary cause of smoked and raw salmon product recalls. Here, we used L. monocytogenes as a bacterial hygiene indicator and investigated the microbial contamination level of frozen/refrigerated smoked salmon products collected from hyper markets. Contamination levels were analyzed by seasons, manufacturers, and consumption regions. For hygiene indicator bacteria, total bacteria count, coliforms, and Escherichia coli were examined according to the food code established by the Ministry of Food and Drug Safety, and polymerase chain reaction (PCR) was performed to detect Listeria sp. The highest contamination level was observed in spring in Busan among five consumption regions. Listeria was detected at a level of 2.1% among all samples collected. And especially L. monocytogenes was detected in two cases from the samples collected from Daegu and Daejeon. Sanitary standards and specifications should be established according to the contamination level of smoked salmon products investigated in this study, and continuous monitoring is necessary.