Physicochemical Profiles of Chub Mackerel Scomber japonicus Bones as a Food Resource

Abstract

The present study was conducted to characterize physicochemical properties of chub mackerel bones (CMB) to evaluate its potential as a food resource. The proximate composition of CMB showed 40.4% moisture, 13.8% crude fat, 15.2% crude protein, and 28.7% ash. The major minerals in CMB were calcium (26.27 g/100 g) and phosphorus (15.88 g/100 g). The amino acids were rich in glycine, proline, glutamic acid, and alanine. The contents of total and neutral lipids, glycolipid and phospholipid were shown to be 16.05%, 95%, 2.32%, and 3.15%, respectively. The major fatty acids were C22:6, C16:0, C18:1, C20:5, C18:0, C17:0, C14:0, C20:1 in order. The fatty acid contents of total and neutral lipid were in a range of 39.25% and 44.54% for saturated and 33.61% and 34.05% for polyunsaturated, respectively. The breaking strength and hardness of intact CMB were 10.01 and 50.03 kgf/cm 2 , whereas those of CMB heated for 45 min at 121°C were 0.40 and 1.94 kgf/cm 2 , respectively.

Fish bone peptide promotes osteogenic differentiation of MC3T3‐E1 pre‐osteoblasts through upregulation of MAPKs and Smad pathways activated BMP‐2 receptor

“…Approximately 100 million tons of fish are harvested annually. Almost 30% of the total catch is discarded as inedible by‐products, such as skin, bone, internal organs, head, and fins . Moreover, inadequately discarded fishery by‐products lead to deterioration of environmental quality, generation of foul odour, and pest infestation .…”

“…Almost 30% of the total catch is discarded as inedible by-products, such as skin, bone, internal organs, head, and fins. 13,14 Moreover, inadequately discarded fishery by-products lead to deterioration of environmental quality, generation of foul odour, and pest infestation. 15 On the other hand, fishery by-products contain various useful components such as peptides, collagen, gelatin, fish oil, and hydroxyapatite.…”

Preparation of Antioxidative Peptides from Spanish Mackerel (Scomberomorus niphonius) Processing Byproducts by Enzymatic Hydrolysis

“…Spanish mackerel (Scomberomorus niphonius) is marine fish belonging to Scombridae (Percida) (Terada et al, 2007), which is extremely perishable and lower commercial value when compared to other marine fishes. Mackerel processing produces many byproducts, including frame, skin, head, viscera and others which occupy about 50% of total weight and mainly are used for animal feeds (Cho et al, 2014). However, these processing byproducts are enriched in protein and maybe valuable source of bioactive peptides or functional foods ingredients.…”

Optimization of Enzymatic Hydrolysis for Producing Ferrous Binding Peptides from Horse Mackerel (Trachurus japonicus) Processing Byproducts

“…The fish oil processing produced many byproducts, such as frame, skin, head, viscera and others. These mackerel processing byproducts occupied about 50% of total weight and mainly are used for animal feeds (Cho et al, 2014). However, these processing byproducts were enriched in protein and might be good resource of proteins.…”