Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

Wijayanti, Ima; Sookchoo, Pornsatit; Prodpran, Thummanoon; Mohan, Chander; Aluko, Rotimi E.; Benjakul, Soottawat

doi:10.1111/jfbc.13652

Cited by 10 publications

(25 citation statements)

References 39 publications

(53 reference statements)

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“…Particle size and size distribution Particle sizes and size distribution of SCBC suspension were determined as detailed by Wijayanti et al (2021c). The suspension (10 mL) was mixed with DW (5 mL) and analysed using a laser particle size analyser (LPSA, LS 230, Beckman Coulter, CA, USA).…”

Section: Characterisation Of Scbcmentioning

confidence: 99%

Characterisation of fish tofu fortified with skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage biocalcium

Pudtikajorn

Sae‐leaw

Buamard

et al. 2022

Int J of Food Sci Tech

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Skipjack tuna eyeball scleral cartilage biocalcium (SCBC) with reduced particle can be fortified as the source of calcium in fish tofu. Ultrasonication at various times (0-30 min) was applied for the treatment of SCBC. No differences in mean particle size were observed, but the polydispersity index of SCBC decreased with augmenting ultrasonication times. SCBC without ultrasonication treatment at different amounts (0-10.0%) (w/w) was fortified into fish tofu. Breaking force, a* (redness) and b* (yellowness) increased, whereas deformation, L* (lightness) and whiteness index decreased as SCBC levels increased. Likeness scores of appearance, colour, texture, flavour, taste and overall likeness decreased with augmenting levels of SCBC (P < 0.05). No differences in likeness scores for odour and sandy mouth feel were attained, regardless of SCBC amounts added (P > 0.05). Fish tofu fortified with 7.5% (w/w) SCBC had a similar overall likeness score to the control. It showed a denser microstructure with greater ash and calcium contents than the control. Nevertheless, cross-linking of myosin heavy chain and actin became less when fish tofu was added with SCBC as witnessed by more retained protein bands. Therefore, the addition of SCBC up to 7.5 (w/w) increased the nutritive value of fish tofu without adverse effect on the sensory property.

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Section: Characterisation Of Scbcmentioning

confidence: 99%

Characterisation of fish tofu fortified with skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage biocalcium

Pudtikajorn

Sae‐leaw

Buamard

et al. 2022

Int J of Food Sci Tech

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“…Wijayanti et al . (2021) also documented that bio‐calcium from Asian sea bass ( Lates calcarifer ) backbone showed the major peak of 2θ (°) at 29.35°. This confirmed that cave‐B nest had higher crystallinity than house‐B nest , mainly related to the presence of calcium or calcite at higher level.…”

Section: Resultsmentioning

confidence: 94%

“…Linggawati (2016) documented that the XRD peak of cockle shells containing CaCO 3 exhibited high peak intensity of 2h (°) at 29.35°. Wijayanti et al (2021) also documented that bio-calcium from Asian sea bass (Lates calcarifer) backbone showed the major peak of 2h (°) at 29.35°. This confirmed that cave-B nest had higher crystallinity than house-B nest , mainly related to the presence of calcium or calcite at higher level.…”

Section: X-ray Diffraction (Xrd)mentioning

confidence: 90%

House and cave edible bird’s nest: Characteristics and quality of sterilised beverages containing the selected bird’s nest

Chantakun

Nilsuwan

Sripradit

et al. 2022

Int J of Food Sci Tech

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Edible bird's nests (B nest ) collected from house and cave of eight provinces in the southern part of Thailand were characterised. B nest from different locations had differences in Fourier transform infrared (FTIR) spectra and energy-dispersive X-ray (EDX) spectroscopy patterns but there was no distinctive difference in protein patterns. Crystallinity values of cave-B nest from Phatthalung province (PL-C) and house-B nest from Songkhla province (SK-H) (38.79% and 35.52%, respectively) were higher than those of other samples. PL-C and SK-H samples had different thermal behaviours, as determined by the thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). Both samples were used for the production of B nest beverage using the retort process (121 °C for 11 min). Colour, soluble solid content, drained weight, and sterility were determined in both beverages. Average L*-value and soluble solid content of SK-H were higher than those of PL-C (P < 0.05). Higher a* and b*-values and drained weight were found in the latter. However, aerobic/anaerobic mesophiles and thermophiles were not detected in both samples. The beverage containing PL-C generally showed higher acceptability for all attributes, especially appearance, texture, and overall likeness (P < 0.05), than that with SK-H. Therefore, the habitat, where bird's nest was collected, had a marked influence on the characteristics of both dried nest and resulting sterilised bird's nest beverages.

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“…Ultrasonication can increase turbidity values by the suspension of microorganisms and small molecules that can be released as a result of the destruction of large molecules as a result of cavitation during sonication, and that the free radicals formed may come together with phenolic components and support the formation of water-insoluble polyphenols [52] , [50] , [184] .…”

Section: Ultrasonication Applications On Color Profile Of Foodsmentioning

confidence: 99%

Impact of ultrasonication applications on color profile of foods

Kutlu

Pandiselvam

Kamiloğlu

et al. 2022

Ultrasonics Sonochemistry

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Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

Cited by 10 publications

References 39 publications

Characterisation of fish tofu fortified with skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage biocalcium

Characterisation of fish tofu fortified with skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage biocalcium

House and cave edible bird’s nest: Characteristics and quality of sterilised beverages containing the selected bird’s nest

Impact of ultrasonication applications on color profile of foods

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