Production of calcium preparations by technology of saltwater fish by product processing

Bubel, Fabiola; Dobrzański, Zbigniew; Bykowski, P.J.; Chojnacka, Katarzyna; Opaliński, Sebastian; Trziszka, Tadeusz

doi:10.1515/chem-2015-0146

Cited by 16 publications

(9 citation statements)

References 23 publications

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“…Using microbial enzymes can be seen as a feasible approach from an economic point of view [54]. In the case of minerals, the preparation of mineral-rich products could be obtained by simple and low-cost operations such as treating the fish bones with weak solutions (alkali, acid, and hydrogen peroxide), followed by drying and grinding [55].…”

Section: Mineralsmentioning

confidence: 99%

Nutritional Characterization of Sea Bass Processing By-Products

et al. 2020

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The consumption of functional foods and nutraceuticals is gaining more importance in modern society. The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance. The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the development of supplements. The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones). The chemical composition assays revealed that by-products were rich sources of proteins (skin; 25.27 g/100 g), fat (guts and liver; 53.12 and 37.25 g/100 g, respectively), and minerals (gills, head, and fish bones; 5.81, 10.11, and 7.51 g/100 g, respectively). Regarding the amino-acid profile, the skin and liver were the main sources of essential amino acids with an essential amino-acid index of 208.22 and 208.07, respectively. In the case of the fatty-acid profile, all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated (from 43.46 to 49.33 g/100 g fatty acids) and omega-3 fatty acids (in the range 10.85–14.10 g/100 g fatty acids). Finally, the evaluation of mineral profile indicated high contents of calcium and phosphorus in gills (1382.62 and 742.60 mg/100 g, respectively), head (2507.15 and 1277.01 mg/100 g, respectively), and fish bone (2093.26 and 1166.36 mg/100 g, respectively). Therefore, the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acids were guts and liver. The most relevant source of minerals, particularly calcium, phosphorus, and manganese, were head, fish bones, and gills. The most promising source of proteins and amino acids was the skin of sea bass.

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Section: Mineralsmentioning

confidence: 99%

Nutritional Characterization of Sea Bass Processing By-Products

et al. 2020

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“…The alkaline treatment is more common method to extract the fish bone powder from fish filleting frame (Kettawan et al, 2002). Bubel et al, (2015) studied essential mineral content of fish bone powder from Baltic cod (Gadus morhua callarias) and Atlantic salmon (Salmo salar) filleting frame using extraction methods like an alkaline environment (soaking in 2 M NaOH, Sodium Hydroxide), processing with 0.1% citric acid (aroma removal) and 5% H 2 O 2 (Hydrogen Peroxide) as disinfection, rinsing with tap water, drying, and grinding the endproduct. The recovery of components with potential biological activities and functionalities provides a means for value addition to the fish processing waste and also add to plant economy.…”

mentioning

confidence: 99%

Nutritional Composition of Fish Bone Powder Extracted from Three different Fish Filleting Waste Boiling with Water and an Alkaline Media

Tha¹,

Raju²,

Lakshmisha³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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Fish is healthy food for human, which is widely accepted as a very good source of animal protein and other elements needed for maintenance of a healthy body. The nutritional value of any food is extremely important. The nutritional composition of foods generally includes moisture, ash, lipid, protein and carbohydrate contents. Proximate analysis is the first approach for food product characterization. These food components may be of interest in the food industry for product development, quality control or regulatory purposes (Trugo, 2003).Generally whole fish contains about 70 to 80% water, 20 to 30% protein and 2 to 12% lipid (Kumar et al., 2014). Processing of aquatic products is associated with a large amount of waste products like fish heads and bone account for about 45% of waste (Lu, 2004). These fish byproducts in the form of edible and non-edible by-products. It is

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“…A previous study showed that alkaline treatment of backbones (Baltic cod and tic salmon) after removal of muscle tissue resulted in a bone powder with a con 27.79% and 24.92% calcium, 13.40% and 12.50% phosphorus, 0.66% and 0.46% magn and 0.030% and 0.027% potassium in the preparations from Baltic cod and A salmon, respectively. Protein contents were 15% and 18% in the powders obtained Baltic cod and Atlantic salmon, respectively [17]. Hence, the alkaline treatment o bone rinsed from muscle tissue resulted in higher contents of calcium and phosp whereas the contents of the minerals magnesium and potassium and proteins were Moreover, calcination (700 °C, 2 h) treatment of fish bones from different species (c tilapia, seabass and tuna) also resulted in higher contents of calcium and phosphor lower contents of magnesium and potassium [18].…”

Section: Content Of Minerals In the Bone Powder Products And Raw Cod ...mentioning

confidence: 95%

Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries

Jensen,

Jakobsen,

Jacobsen

et al. 2024

Marine Drugs

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With the aim to upcycle fish side-streams, enzymatic hydrolysis is often applied to produce protein hydrolysates with bioactive properties or just as a protein source for food and feed. However, the production of hydrolysates generates a side-stream. For underutilized fish and fish backbone this side-stream will contain fish bones and make it rich in minerals. The aim of this study was to assess the relative bioaccessibility (using the standardized in vitro model INFOGEST 2.0) of minerals in a dietary supplement compared to bone powder generated after enzymatic hydrolysis of three different fish side-streams: undersized whole hake, cod and salmon backbones consisting of insoluble protein and bones. Differences in the bioaccessibility of protein between the powders were also investigated. The enzyme hydrolysis was carried out using different enzymes and hydrolysis conditions for the different fish side-streams. The content and bioaccessibility of protein and the minerals phosphorus (P), calcium (Ca), potassium (K) and magnesium (Mg) were measured to evaluate the potential of the powder as an ingredient in, e.g., dietary supplements. The bone powders contained bioaccessible proteins and minerals. Thus, new side-streams generated from enzymatic hydrolysis can have possible applications in the food sector due to bioaccessible proteins and minerals.

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Production of calcium preparations by technology of saltwater fish by product processing

Cited by 16 publications

References 23 publications

Nutritional Characterization of Sea Bass Processing By-Products

Nutritional Characterization of Sea Bass Processing By-Products

Nutritional Composition of Fish Bone Powder Extracted from Three different Fish Filleting Waste Boiling with Water and an Alkaline Media

Content and Bioaccessibility of Minerals and Proteins in Fish-Bone Containing Side-Streams from Seafood Industries

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