Effect of vapor pressure on the rate of softening of fish bone by super-heated steam cooking.

Ishikawa, Masanobu; Kato, Makoto; Mihori, Tomoo; Watanabe, Hisahiko; Sakai, Yoshio

doi:10.2331/suisan.56.1687

Cited by 19 publications

(10 citation statements)

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“…The fish bones obtained from the fish processing waste can be used to provide calcium. In order for bones to be a fortified food, they should be converted into edible form by softening their structure with hot water treatment, hot acetic acid solutions or by super heated steam cooking [69]. Fish bones are a very good source of hydroxyapatite (Ca 10 (PO 4 )6(OH) 2 ) which can be used as a bone graft material in medical and dental applications.…”

Section: Mineralsmentioning

confidence: 99%

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Brooks¹

2013

Microb Biochem Technol

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The fish processing industry is a major exporter of seafood and marine products in many countries. About 70% of the fish is processed before final sale. Processing of fish involves stunning, grading, slime removal, deheading, washing, scaling, gutting, cutting of fins, meat bone separation and steaks and fillets. During these steps significant amount of waste (20-80% depending upon the level of processing and type of fish) is generated which can be utilized as fish silage, fishmeal and fish sauce. Fish waste can also be used for production of various value added products such as proteins, oil, amino acids, minerals, enzymes, bioactive peptides, collagen and gelatin. The fish proteins are found in all parts of the fish. There are three types of proteins in fish: structural proteins, sacroplasmic proteins and connective tissue proteins. The fish proteins can be extracted by chemical and enzymatic process. In the chemical method, salts (NaCl and LiCl) and solvents (isopropanol and aezotropic isopropanol) are used, whereas during the enzymatic extraction, enzymes (alcalase, neutrase, protex, protemax and flavorzyme) are used to extract proteins from fish. These fish proteins can be used as a functional ingredient in many food items because of their properties (water holding capacity, oil absorption, gelling activity, foaming capacity and emulsifying properties). They can also be used as milk replacers, bakery substitutes, soups and infant formulas. The amino acids are the building blocks of protein. There are 16-18 amino acids present in fish proteins. The amino acids can be produced from fish protein by enzymatic or chemical processes. The enzymatic hydrolysis involves the use of direct protein substrates and enzymes such as alcalase, neutrase, carboxypeptidase, chymotrypsin, pepsin and trypsin. In the chemical hydrolysis process, acid or alkali is used for the breakdown of protein to extract amino acids. The main disadvantage of this method is the complete destruction of tryptophan and cysteine and partial destruction of tyrosine, serine and threonine. The amino acids present in the fish can be utilized in animal feed in the form of fishmeal and sauce or can be used in the production of various pharmaceuticals. The fish oil contains two important polyunsaturated fatty acids called EPA and DHA or otherwise called as omega-3 fatty acids. These omega-3 fatty acids have beneficial bioactivities including prevention of atherosclerosis, protection against maniac-depressive illness and various other medicinal properties. Fish oil can also be converted to non-toxic, biodegradable, environment friendly biodiesel using chemical or enzymatic transesterification.

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Section: Mineralsmentioning

confidence: 99%

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Brooks¹

2013

Microb Biochem Technol

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“…This could be achieved by hot-water treatment and heat treatment in an acetic acid solution. Pepsin-assisted degradation of Alaska pollock bone in acetic acid solution led to the highest degree of hydrolysis and dissolution of both mineral and organic parts of fish bone [48,49]. As reported by Larsen et al [47], the intake of small fish with bones could increase calcium bioavailability.…”

Section: Minerals and Calciummentioning

confidence: 59%

Marine Oils and other Marine Nutraceuticals

Shahidi

Alasalvar

2010

Handbook of Seafood Quality, Safety and Health Applications

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“…This could be achieved by hot water treatment and heat treatment in an acetic acid solution. Pepsinassisted degradation of Alaska Pollock bone in acetic acid solution led to highest degree of hydrolysis and dissolution of both mineral and organic parts of fish bone (38,39). As reported by Larsen (37), the intake of small fish with bones could increase calcium bioavailability.…”

Section: Minerals and Calciummentioning

confidence: 71%

Bioactives from Marine Resources

Shahidi

2008

ACS Symposium Series

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Marine and cultured fish, shellfish and other species provide a rich source of food as well as by-products that could be used for production of a wide range of bioactive compounds. These bioactives include omega-3 fatty acids, proteins and biopeptides, carotenoids and carotenoproteins, enzymes, chitinous materials and glucosamine as well as calcium, among others. The bioactives present in seafoods and marine resources are effective in rendering beneficial health effects and reducing the risk of a number of chronic diseases. Thus, marine bioactives may serve as important value-added nutraceuticals, natural health products and functional food ingredients that can be used for health promotion and disease risk reduction.

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Effect of vapor pressure on the rate of softening of fish bone by super-heated steam cooking.

Cited by 19 publications

References 0 publications

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Marine Oils and other Marine Nutraceuticals

Bioactives from Marine Resources

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