• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.223-230
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• 2008

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.270-276
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• 2016

This study investigated the sensory characteristics (texture, odor, taste and color) of jerky produced from ground sea rainbow trout (SRT) Oncorhynchus mykiss frame muscle (FM). The hardness of the ground SRT-FM jerky was 453.9±91.0 g/cm², which was lower than that of commercial animal jerky (893.5±404.6 g/cm²) and commercial fish jerky (1,394.4±363.5 g/cm²). The difference in the hardness values of the ground SRT-FM jerky and commercial animal jerky was not significant. The volatile basic nitrogen content of the ground SRT-FM jerky was 48.3±1.6 mg/100 g, which was higher than that of commercial fish jerky (21.6±6.2 mg/100 g) and commercial animal jerky (18.2±6.3 mg/100 g). However, the fish odor of the ground SRT-FM jerky was masked by the presence of various additives. The hydrophilic and lipophilic browning indices of the ground SRT-FM jerky were higher than those of the commercial jerky. The total taste value of the ground SRT-FM jerky was 169.0, and the major amino acids were glutamic acid and aspartic acid. These results suggest that ground SRT-FM jerky would be acceptable to consumers.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1596-1603
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• 2007

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest ($IC_{50}=0.67mg/mL$) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.537-544
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• 2009

This study was conducted to improve yield and functional properties of autoclave-treated salmon frame extracts (SFETA) using commercial enzymes (Alcalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). Yield and angiotensin I converting enzyme (ACE) inhibitory activity of all enzymatic hydrolysates improved compared to those of control (undigested extracts), which were the highest in hydrolysates incubated with Protamex 1.5 MG for 4 hrs (P4-treated hydrolysates) and 2 hrs (P2-treated hydrolysates), respectively. However, antioxidant activities of all enzymatic hydrolysates showed less than 29%. According to the trichloroacetic acid soluble-N, volatile component intensity and sensory evaluation, when compared to control, taste of P4-treated hydrolysates improved, while its fish odor strongly smelt. Therefore, for efficient use of P4-hydrolysates, the fish odor should be improved by Maillard reaction of extracts or pre-treatment of salmon frame.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.651-656
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• 2007

Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.

• Proceedings of the Korea Contents Association Conference
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• 2011.05a
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• pp.415-416
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• 2011

This paper describes about a technique of generating music from the natural motion of fish which are detected via the running averaging background subtraction method. The motion of the fish will create musical notes on a background frame which will be analyzed and played by a music playing module that is proposed in this paper called "PhysicX". This module is also capable of interacting with the fishes. in the tank.

• Fisheries and Aquatic Sciences
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• v.21 no.5
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• pp.14.1-14.8
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• 2018

The objective of this study was to investigate the anti-inflammatory effects of the pepsinolytic hydrolysate from the fish frame, Johnius belengerii, on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The J. belengerii frame hydrolysate (JFH) significantly suppressed nitric oxide (NO) secretion on LPS-stimulated RAW264.7 macrophages. Moreover, the JFH markedly inhibited the levels of protein and mRNA expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). Furthermore, the LPS-stimulated mRNA expression of pro-inflammatory cytokines, including tumor necrosis factor $(TNF)-{\alpha}$, interleukin $(IL)-1{\beta}$, and IL-6 was downregulated when cells were cultured with the JFH. The JFH significantly reduced the phosphorylation of c-Jun N-terminal kinase (JNK) and the translocation of nuclear factor-kappa B ($NF-{\kappa}B$) in macrophages. As the result, the JFH has the potential anti-inflammatory activity via blocking the JNK and $NF-{\kappa}B$ signal pathways.

• Journal of fish pathology
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• v.19 no.2
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• pp.183-188
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• 2006

In fish vaccinology, the secondary antibodies against fish immunoglobulins (Igs) are necessary to measure specific humoral immune responses in immunized fish. In the present study, polyclonal antiserum against olive flounder (Paralichthys olivaceus) IgM heavy chain was generated by intramuscular immunization of rabbit with Escherichia coli/eukaryotic shuttle vector containing open reading frame (ORF) of olive flounder IgM heavy chain. Western blot analysis demonstrated the specific activity of the rabbit antiserum with reduced olive flounder serum H chain at dilutions up to 1:1000. Titer of immunized rabbit serum against olive flounder serum was significantly higher than that of pre-immunized rabbit serum when determined by ELISA.