• Journal of fish pathology
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• v.7 no.2
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• pp.161-171
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• 1994

In order to elucidate the outbreak mechanisms of a new disease which is characterized by an intense congestion in central venus sinuses(CVS) of gill filaments in cultured eel. these experiments were carried out; epidemically surveyed on the cultured eel farms in the vicinity of Kunsan city and experimentaliy outbreaked the disease in the stressful condition such as thermal and handling shock and innoculated the supernatant from the homogenate of naturally severe congested gill into eels and onto the monolayer of the CHSE-214. Although the frequency of congestion in eels of B, C, D and E farms were higher than in eels of A farms, the water qualities(stocked and cultured water) among farms were not a great difference. In eels of B, C, D and E farms, the values of haematocrit(Ht), haemoglobin(Hb), total protein(Tp), albumin(Alb), glucose(Glu), magnesium(Mg) were lower and the values of calcium(Ca), methemoglobin(Met-Hb), glutamic pyruvic transminase(GPT), glutamic oxalacetic transminase(GOT) higher than in eels of A farms. These valules have not related to the frequency of congestion. An intensive congestion and dilataton in CVS of gill filaments in experimentally handling-stressed eels produced similar histopathological changes to those observed in the spontaneously diseased eel, but not in eels experimentally injected with filtering contents. The cytopathic effect on the CHSE-214 was not observed. In stressed eels the congestion of gill was increased in relation to either the decrease ranges of water temperature or the incerase in accllimated times. And increase in Ht, Met-Hb, Alb, Glu, GOT and GPT and decrease in Mg, Hb and Tp were found, which had a close relationship to congestion of gill. Cortisol were increased according to the decrease ranges in acclimated water temperature. From these results, decrease in water temperature during selection placed eels upon the stressed condition, made increase in ionic strength in blood stream, and CVS was dilatated owing to the increased blood inflow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1326-1333
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• 2007

For preparing the basic ingredients of Gomtang-like products from the extracts of salmon frame, the extraction conditions of salmon frame were examined, and the characteristics of the extracts were compared with commercial Gomtang. Based on the crude protein, Ex-N and sensory attributes, the extractions were optimized by extracting pretreated-salmon frame in 12 times (v/w) of water for 12 hrs, before filtering with cheese cloth to yield 3 times the volume of the raw material. The concentrations of heavy metals in extracts from salmon frame were below the safety limits suggested by KFDA. The mai or amino acids were glutamic acid and aspartic acid as the free amino acids, and glycine, proline, and glutamic acid as the total amino acids. The calcium and phosphorus contents were 18.0 mg/100 mL and 33.1 mg/100 mL, respectively, and they accounted for 20% and 18% of the recommended daily allowance for mineral intake. The angiotensin I converting enzyme (ACE) inhibitory activity was improved by incubation with Flavourzyme for 4 hrs and its $IC_{50}$ was 2 mg/mL. The results above suggested that the enzymatic hydrolysates from extracts of salmon frame could be used as a basic ingredient for preparing Gomtang-like products.