Chum salmon

Buell, J.W. 1991. Consequences of episodic exposure of chum salmon eggs/alevins to expected A-J mine tailing pond concentrations of Ag, Cd, Cu, Pb, and Zn. Pages 208-237 in P. Chapman, F. Bishay, E. Power, K. Hall, L. Harding, D. McLeary, M. Nassichuk, and W. Knapp (eds.). Proceedings of the Seventeenth Annual Aquatic Toxicity Workshop November 5-7, 1990, Vancouver, BC. Vol. 1, Canad. Tech. Rep. Fish. Aquat. Sci. No. 1774 (Vol.l). 

Thrower, F.P. and J.W. Short. 1991. Accumulation and persistence of tri-n-butyltin in pink and chum salmon fry cultured in marine net-pens. Aquaculture 96 233-239. 

Chum salmon, Oncorhynchus keta, North Pacific Ocean, 1980-81, whole ... 

Chudy coal grade (Poland), 6 713t Chum salmon, common and scientific names, 3 187t Chundles, 24 58 Chymosin, 10 251, 296, 309 12 65 recovery of recombinant, 3 845—846 Chypre fragrances/perfumes, 13 358, 361 Cialis, molecular formula and structure, 5 182t... 

TABLE X. SMOKED CHUM SALMON - 33% INJECTION PROCESS ... 

Motohiro T (1962) Studies on the petroleum odour in canned chum salmon. Mem Fac Fish... 

Chum salmon, Oncorhynchus keta Eggs were exposed in freshwater to 4 pg Ag/L tor 14 days prior to hatch. After hatching, larvae were exposed to 4 pg Ag/L in salt water tor 14 days during yolk-sac resorption. Fry were then transferred to uncontaminated salt water and fed a high metals diet tor 64 days (diet contained — in pg metal/kg feed DW — 2 Ag, 255 Cd, 6670 Cu, 1320 Pb, and 96,000 Zn)... 

To evaluate the immunomodulatory effects of marine oligopeptide preparation (MOP) from chum salmon (Oncorhynchus keta), Yang et al. (2009) demonstrated that MOP has the potential to enhance the immune function of mice, including cellular immunity, humoral immunity, and... 

Yang, R., Zhang, Z., Pei, X., Han, X., Wang, J., Wang, L., Long, Z., Shen, X., and Li, Y. (2009). Immunomodulatory effects of marine oligopeptide preparation from chum salmon (Oncorhynchus keta) in mice. Food Chem. 113,464r-470. 

Fish collagen fibrillar gels have not been studied, with the exception of shark collagen (Nomura et al., 2000a,b), probably due to their low denaturation temperature (Tt]), which renders these materials difficult to handle. The Tt] of shark collagen solution is approximately 30°C (Nomura et al., 1995), which results in the dissolution of the fibrillar gel of this collagen at 37°C (Nomura et al., 2000a). This indicates that the gel could not be practically used at the actual physical temperature of human medical application. The Tt] of chum salmon is approximately 19 °C (Kimura et al., 1988 Matsui et al., 1991), which is the main reason to be unstable at the actual physical temperature of human body. As the... 

Matsui, R., Ishida, M., and Kimura, S. (1991). Characterization of an 3 chain from the skin type I collagen of chum salmon (Oncorhynchus keta). Comp. Biochem. Physiol. 99, 171-174. 

Ohta, T., Iwashita, A., Sasaki, S., and Kawamura, Y. (1997). Antihypertensive action of the orally administered protease hydrolysates of chum salmon head and their angiotensin I-converting enzyme inhibitory peptides. Food Sci. Technol. Int. 4, 339-343. 

Ono, S., Hosokawa, M., Miyashita, K., and Takahashi, K. (2003). Isolation of angiotensin-I-converting enzyme inhibitory effect derived from hydrolysate of upstream chum salmon muscle. J. Food Sci. 68,1611-1614. 

Ando, S. (1986). Studies on the food biochemical aspects of changes in chum salmon during spawning migration. Mechanisms of muscle deterioration and nuptial colouration. Memoirs of the Faculty of Fisheries, Hokkaido University 33,1-95. 

Nakano, H.Y., Ando, Y. and Shirata, S. (1985). Changes of acid phosphatase, total protein, DNA and RNA during the early development of chum salmon (Oncorhynchus keta). Bulletin of the Hokkaido Regional Fisheries Research Laboratory 50,71-77. 

Chum salmon, 91% lipid wet wt basis, lipid wt basis, a-chlordane, Geyer et al. 2000)... 

Oral administration of hydrolysates (doses of 500 and 2000mg/kg of body weight) from upstream chum salmon muscle prepared with thermolysin resulted in significant reductions in the blood pressure of SHRs in comparison with control rats. Blood pressure in SHRs remained significantly lower than control rats for up to 8h, with the maximum reduction occurring 4h after administration, and levels returning to normal after 24h (Ono et al., 2003). This trend implies that the key constituents of the hypotensive effect were likely short-chain peptides from protein hydrolysates. In contrast, if the main... 

Chum salmon % linoleic acid 1% linolenic acid... 

Kawai, Y., Hirayama, H., and Hatano, M., Emulsifying ability and physicochemical properties of muscle proteins of fall chum salmon Oncorhynchus keta during spawning migration, Nippon Suisan Gakkaishi, 56, 625, 1990. 

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