Endogenous Protease Activity in by-Products of Pink Salmon (Oncorhynchus Gorbuscha)

Bower, C. K.; Malemute, C. L.; Bechtel, Peter J.

doi:10.1111/j.1745-4514.2010.00406.x

Cited by 9 publications

(15 citation statements)

References 16 publications

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“…Bower et al . () reported marked differences in composition of ocean‐bright, mature and spawning Alaska pink salmon fillets, with highest lipid content recorded in fillets from ocean bright male (3.8%), and lowest in fillets from mature males (1.6%) and from spawning females (2.0%). Similarly, Lapis et al .…”

Section: Introductionmentioning

confidence: 99%

“…Salmon utilize lipid stores for metabolic energy during spawning migration, resulting in significant decrease in muscle lipid content and simultaneous increase in water content (Bower et al . ; Lapis et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Fish with significant skin watermarking, predominant at the end of the salmon run, have lower commercial value because their muscle is softer, their lipid content is lower, and their muscle color is pale orange to beige (Bower et al . ; Lapis et al . ).…”

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Oliveira

Himelbloom

Montazeri

et al. 2013

Journal of Food Processing and Preservation

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Fish sausage formulation included pale-meat pink salmon (Oncorhynchus gorbuscha), wild salmon oil and extra-virgin coconut oil as lipid sources, wholegrain oats as texturizer, natural spices, salt, brown sugar and sodium polyphosphate. Uncooked and smoked sausages were evaluated for their nutritional value, microbial load, color and texture. Hot smoke processing caused a 6% reduction in the moisture content of the uncooked product (69% w/w), an increase in the product's Allo-Kramer shear value, and a reduction in bacterial counts to less than 2 log cfu/g. In one link serving size, the fat and n-3 polyunsaturated fatty acid contents were 6.45 and 6.89% w/w and 837 and 891 mg for uncooked and smoked sausages, respectively. Salmon sausages are low in fat and a good source of healthy lipids and marine proteins. The products were created to meet consumers' demand for functional foods that do not contain land-based animal ingredients.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Oliveira

Himelbloom

Montazeri

et al. 2013

Journal of Food Processing and Preservation

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“…It is generally accepted that the lipid content of an animal tissue will have a negative correlation with water content, which was also shown in the muscle tissue of some Pacific salmon species (e.g., Bower, Malemute, & Bechtel, ; Kinnison, Unwin, Hendry, & Quinn, ; Kinnison et al, ; Robinson & Mead, ). We also found a similar relationship in the dorsal connective tissues.…”

Section: Discussionmentioning

confidence: 85%

Comparative anatomy of the dorsal hump in mature Pacific salmon

Susuki

Ban

Ichimura

et al. 2017

Journal of Morphology

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Mature male Pacific salmon (Genus Oncorhynchus) demonstrate prominent morphological changes, such as the development of a dorsal hump. The degree of dorsal hump formation depends on the species in Pacific salmon. It is generally accepted that mature males of sockeye (O. nerka) and pink (O. gorbuscha) salmon develop most pronounced dorsal humps. The internal structure of the dorsal hump in pink salmon has been confirmed in detail. In this study, the dorsal hump morphologies were analyzed in four Pacific salmon species inhabiting Japan, masu (O. masou), sockeye, chum (O. keta), and pink salmon. The internal structure of the dorsal humps also depended on the species; sockeye and pink salmon showed conspicuous development of connective tissue and growth of bone tissues in the dorsal tissues. Masu and chum salmon exhibited less-pronounced increases in connective tissues and bone growth. Hyaluronic acid was clearly detected in dorsal hump connective tissue by histochemistry, except for in masu salmon. The lipid content in dorsal hump connective tissue was richer in masu and chum salmon than in sockeye and pink salmon. These results revealed that the patterns of dorsal hump formation differed among species, and especially sockeye and pink salmon develop pronounced dorsal humps through both increases in the amount of connective tissue and the growth of bone tissues. In contrast, masu and chum salmon develop their dorsal humps by the growth of bone tissues, rather than the development of connective tissue.

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“…Although cartilaginous tissue is probably responsible for the high water content of the dorsal hump, the biochemical features of dorsal hump are unclear, e.g., it remains to be confirmed whether it contains mucopolysaccharides. In addition, upriver-migrating salmon consume lipids as their primary energy source, so reductions in their lipid stores during maturation would not be surprising, as described in various biochemical studies (e.g., Hendry and Berg, 1999;Crossin et al, 2003;Bower et al, 2011). However, most of these studies focused on the muscle tissue in the dorsal hump as a source of lipids, rather than cartilaginous tissue.…”

Section: Introductionmentioning

confidence: 99%

Dorsal hump morphology in pink salmon (Oncorhynchus gorbuscha)

Susuki

Ichimura

Koshino

et al. 2013

Journal of Morphology

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Mature male Pacific salmon (Genus Oncorhynchus) develop a dorsal hump, as a secondary male sexual characteristic, during the spawning period. Previous gross anatomical studies have indicated that the dorsal humps of salmon are mainly composed of cartilaginous tissue (Davidson, 1935). However, the histological and biochemical characteristics of such humps are poorly understood. In this study, the detailed microstructures and components of the dorsal humps of pink salmon (O. gorbuscha) were analyzed using histochemical techniques and electrophoresis. In mature males, free interneural spines and neural spines were located in a line near to the median septum of the dorsal hump. No cartilaginous tissue was detected within the dorsal hump. Fibrous and mucous connective tissues were mainly found in three regions of the dorsal hump: i) the median septum, ii) the distal region, and iii) the crescent-shaped region.Both the median septum and distal region consisted of connective tissue with a high water content, which contained elastic fibers and hyaluronic acid. It was also demonstrated that the lipid content of the dorsal hump connective tissue was markedly decreased in the mature males compared with the immature and maturing males.Although, the crescent-shaped region of the hump consisted of connective tissue, it did not contain elastic fibers, hyaluronic acid, or lipids. In an ultrastructural examination, it was found that all of the connective tissues in the dorsal hump were composed of collagen fibers. Gel electrophoresis of collagen extracts from these tissues found that the collagen in the dorsal hump is composed of type I collagen, as is the case in salmon skin. These results indicate that in male pink salmon the dorsal hump is formed as a result of an increase in the amount of connective tissue, rather than cartilage, and the growth of free interneural spines and neural spines.

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Endogenous Protease Activity in by-Products of Pink Salmon (Oncorhynchus Gorbuscha)

Cited by 9 publications

References 16 publications

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Comparative anatomy of the dorsal hump in mature Pacific salmon

Dorsal hump morphology in pink salmon (Oncorhynchus gorbuscha)

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