Preparation of Fish Scales Hydroxyapatite (FsHAp) for Potential Use as Fillers in Polymer

Majhooll, Alhussein Arkan; Zainol, Ismail; Jaafar, Che Nor Aiza; Mudhafar, Mustafa; Alsailawi, H. A.; Asaad, Abbas; Mezaal, Fouad W.

doi:10.17265/1934-7375/2019.03.002

JCCE

2019

DOI: 10.17265/1934-7375/2019.03.002

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Preparation of Fish Scales Hydroxyapatite (FsHAp) for Potential Use as Fillers in Polymer

Alhussein Arkan Majhooll¹,

Ismail Zainol²,

Che Nor Aiza Jaafar³

et al.

Abstract: The aims of this study were to prepare natural hydroxyapatite from fish scales (FsHAp) for potential use as a filler in polymer. The FsHAp was prepared from Tilapia fish scales using thermal method. The FsHAp was milled for 48 h and dried by spray method. The morphology was characterized using field emission scanning electron microscope (FESEM) which showed irregular shape of FsHAp particles with particle size around 7 μm. The analysis of FsHAp was carried out using Fourier transform infrared spectroscopy (FTI… Show more

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Cited by 4 publications

References 39 publications

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Biodegradable Composite Nanofiber Containing Fish-Scale Extracts

Wang

2020

ACS Appl. Bio Mater.

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A biodegradable composite nanofiber containing polyhydroxyalkanoate (PHA) or modified PHA (MPHA) and treated fish-scale powder (TFSP) was prepared and characterized. The powder (20–80 nm) was prepared by grinding after treating FSP with water, acid, and heat (450 °C) to yield the TFSP. Composite nanofibers (100–500 nm long) of TFSP/PHA and TFSP/MPHA were fabricated by electrospinning using a biaxial feed method. The TFSP, which had a high hydroxyapatite content, was suitable as a filler for composites. The Ca/P ratio of the TFSP was similar to that of the human bone. Particle size analysis and analysis of scanning electron microscopy images indicated that, compared with the PHA/TFSP composite, the MPHA/TFSP nanofibers were more uniform and bonded more strongly in the matrix. The tensile strength at failure of the MPHA/TFSP specimens was enhanced and increased with increasing TFSP content. The elongation at failure was lower and decreased with increasing TFSP concentration. The water contact angle decreased with increasing TFSP content in PHA/TFSP and MPHA/TFSP nanofiber membranes. The TFSP enhanced the hydrophilic effect of the PHA/TFSP and MPHA/TFSP nanofiber membranes and provided a more suitable environment for cell growth. This composite nanofiber has potential in many biomedical applications.

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Biodegradable Composite Nanofiber Containing Fish-Scale Extracts

Wang

2020

ACS Appl. Bio Mater.

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Regeneration of Chitosan-Based Adsorbents Used in Heavy Metal Adsorption

Abdulrasool¹,

M.Ruaa²,

Mays³

et al. 2021

JLS

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The use of hydrobiont collagen in the production of products based on minced fish

Vorobyov,

Chernega,

Berseneva

2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The influence of certain fractions of fish scales (zander) used as an additive in minced meat from pollock fillets, as well as from by-products (backbones, tails, fins) of salmon obtained by separation on the physicochemical and organoleptic properties of the resulting semi-finished products and ready-to-eat – how products (meatballs). It was determined that with an increase in the percentage of adding additives to pollock minced meat, the mass loss of meatballs after baking (combi steamer) decreased compared to the control (46.25% – without adding scales) and amounted to (with a 10% addition of three fractions scales) respectively 29.50; 37.30 and 38.83%. It was revealed that the preliminary holding (stabilization) of these semi-finished products in a refrigerator at a temperature of 4 °C for 90 minutes, followed by baking, contributed to a more significant reduction in mass losses of finished products compared to the control (46.25%) and amounted to (at 10% addition of three scale fractions) respectively 24.00%, 18.7% and 24.39%. A similar reduction in mass losses of finished products occurred in the manufacture of meatballs from separated minced meat obtained from salmon by-products with the addition of certain fractions of fish scales in an amount of 1 to 10% by weight of raw materials. It is shown that with an increase in the percentage of addition of fish scale additives to minced meats, the ultimate shear stress (USS) of the resulting mixture increases, water-holding capacity (WHC), with an additive concentration in minced meat from 1 to 7% tends to decrease, and from 7 to 10% to increase in comparison with the control. Meatballs obtained from minced pollock and salmon with the addition of the collagen fraction of the scales (more than 2.5 mm) in the amount of 8 and 10% by weight of the raw material had a very delicate texture and a less pronounced fishy taste and smell.

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Preparation of Fish Scales Hydroxyapatite (FsHAp) for Potential Use as Fillers in Polymer

Cited by 4 publications

References 39 publications

Biodegradable Composite Nanofiber Containing Fish-Scale Extracts

Biodegradable Composite Nanofiber Containing Fish-Scale Extracts

Regeneration of Chitosan-Based Adsorbents Used in Heavy Metal Adsorption

The use of hydrobiont collagen in the production of products based on minced fish

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