Effects of different processes on characteristics and properties of bio‐calcium from hybrid catfish (<i>Pangasianodon gigas</i> × <i>Pangasianodon hypophthalmus</i>)

Sriket, Chodsana; Niwet, Janejira; Pui, Liew Phing; Yarnpakdee, Suthasinee; Senphan, Theeraphol

doi:10.1111/ijfs.16252

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…The removal of proteinaceous impurities from biocalcium by alkaline treatment may elevate the ratio of insoluble inorganic minerals, thereby enhancing ash content. These findings align with the existing literature [ 5 , 8 , 36 , 39 ]. Accordingly, we identified 3% NaOH and a 1 h soaking time as the most suitable alkaline treatment.…”

Section: Resultssupporting

confidence: 93%

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Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification

Gawborisut,

Ketkaew,

Buasook

2024

Foods

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Fermented fish bone residue (FFBR) is an underused by-product of the industrial-scale production of fermented fish sauce. Subjecting FFBR to proper alkaline treatment can transform FFBR into biocalcium, which can be added to fish emulsion sausage (FES) to increase its calcium content. This study comprised two experiments. First, we aimed to find the most suitable alkaline treatment conditions for preparing biocalcium from FFBR. Alkaline treatments combining three sodium hydroxide (NaOH) concentrations (0%, 3%, and 6%) and three soaking times (0, 1, and 2 h) were tested. Quality parameters of alkaline-treated biocalcium (crude protein, crude fat, ash content, calcium, phosphorus, crude fiber, salt content, CIE color values, morphology of biocalcium particles, and the intensity of the fermented fish smell) were assessed. Second, we fortified FES with the properly treated biocalcium (0, 12, 24, or 36 g) and evaluated the sausage’s calcium, phosphorus, crude fiber, salt content, pH, CIE color values, texture profile analysis (TPA), emulsion stability, and sensory criteria. It was found that treatment with 3% or 6% NaOH produced better crude protein, ash content, calcium, and CIE color value results than no alkaline treatment. These two NaOH concentrations effectively lowered the salt content and the intensity of the fermented fish smell. However, 3% and 6% NaOH produced similar results. A soaking time of 1 h or 2 h produced better results than no soaking in terms of crude protein, crude fat, ash content, calcium, phosphorus, CIE color values, and the intensity of fermented fish smell. However, 1 h and 2 h produced similar results. It is concluded that 3% NaOH and soaking for 1 h would be the most suitable alkaline treatment to prepare biocalcium from FFBR. Fortifying FES with biocalcium from FFBR increased the calcium and phosphorus contents but slightly reduced TPA. The other FES quality parameters were unaffected by biocalcium fortification.

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Section: Resultssupporting

confidence: 93%

“…Prabu et al [ 34 ] have reported that NaOH can effectively dissolve proteinaceous substances. Likewise, multiple studies have reported the removal of protein in fish bone and biocalcium using alkaline (NaOH or KOH) treatments and soaking times [ 5 , 8 , 35 , 36 , 37 , 38 , 39 ].…”

Section: Resultsmentioning

confidence: 99%

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification

Gawborisut,

Ketkaew,

Buasook

2024

Foods

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“…Sawai muscle has a high lipid content (40.96% dry basis), as reported by Sriket et al (2017) , and the lipids contain a high amount of unsaturated fatty acids (62.02% of total lipid), making them prone to oxidation and muscle discoloration. Previous studies have described methods to solve this problem in other fish species, such as the use of ergothioneine-rich mushroom extracts on salmon fillets ( Pahila et al, 2017 ) and lactic acid bacteria for controlling discoloration in tuna ( Jo et al, 2023 ).…”

Section: Introductionmentioning

confidence: 81%

Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation

Sriket,

Kittiphattanabawon,

Patil

et al. 2023

Prev. Nutr. Food Sci.

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In this study, we investigated the impact of lipid oxidation on the discoloration of Sawai ( Pangasianodon hypophthalmus ) lipids and proteins. Sawai microsomes, liposomes, and salt-soluble myofibrillar proteins were prepared and subjected to lipid oxidation process. The results revealed that the levels of thiobarbituric acid-reactive substances, yellowness (as indicated by b * values), and pyrrole compounds increased when Sawai liposomes and microsomes were oxidized using iron and ascorbate. Meanwhile, the levels of free amines decreased, particularly as the iron content (25∼100 μM) and incubation time (0∼20 h) increased. The impact of oxidized liposomes at different levels (1, 2, and 5%) on the salt-soluble Sawai myofibrillar proteins was also evaluated. The findings revealed that lipid oxidation products reduced the sulfhydryl content and increased the surface hydrophobicity and carbonyl content of the salt-soluble Sawai myofibrillar proteins. These results imply that the formation of yellow discoloration in Sawai muscle could be due to nonenzymatic browning reactions occurring between lipid oxidation products and amines in the muscle protein.

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“…Fish bones were recently utilized for the production of bio‐calcium as a nutritional supplement that has been used to alleviate the poor absorption or lack of calcium in the human body. Bio‐calcium has a higher advantage in terms of absorption than calcium alone because it is found to be associated with active peptides with immense health properties (Sriket et al., 2023; Wijayanti et al., 2021).…”

Section: Seafood Processing Byproducts (Sfbp)mentioning

confidence: 99%

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

Gulzar,

Tagrida,

Prodpran

et al. 2023

Comp Rev Food Sci Food Safe

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Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.

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Effects of different processes on characteristics and properties of bio‐calcium from hybrid catfish (Pangasianodon gigas × Pangasianodon hypophthalmus)

Cited by 5 publications

References 24 publications

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification

Development of Yellow Discoloration in Sawai (Pangasianodon hypophthalmus) Muscle due to Lipid Oxidation

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

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