Proximate Levels of Bone Bluefin Tuna Fish As Gelatinization By Product

Istiqlaal, Suci

doi:10.9790/2402-1104021217

Cited by 5 publications

(8 citation statements)

References 5 publications

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Section: Effect Of Process Treatments On Proximate Analysis Of Catfsupporting

confidence: 60%

“…The reported lipid content of Catfish frame (Bechtel et al, ), when converted to similar moisture content, was 42 percent, similar to the 41 percent in this study. Lipid content of tuna frame (prepared similarly to the Catfish raw frame in Table ) was reported as 11 percent (Abbey, Glover‐Amengor, Atikpo, Atter, & Toppe, ) or 27 percent (Istiqlaal, ), and for Pollock and Cod, values of 4 and 3 percent were reported (after conversion to 4 percent moisture; Bechtel, )—much lower than the 41 percent in these Catfish samples. In comparison with the treated Catfish frame (1.53 percent lipid), cleaned bones (head and frame) from Cod and Blue whiting had a lipid content of 1.14 and 4.91 percent, respectively, but Salmon and Trout had 38.12 and 34 percent, respectively (Toppe et al, ).…”

Section: Resultsmentioning

confidence: 92%

“…or 27 percent(Istiqlaal, 2017), and for Pollock and Cod, values of 4 and 3 percent were reported (after conversion to 4 percent moisture;Bechtel, 2003)-much lower than the 41 percent in these Catfish samples. In comparison with the treated Catfish frame (1.53 percent lipid), cleaned bones (head and frame) from Cod and Blue whiting had a lipid content of 1.14 and 4.91 percent, respectively, but Salmon and Trout had 38.12 and 34 percent, respectively(Toppe et al, 2007).…”

mentioning

confidence: 68%

“…Protein content of the raw frame (33 percent) was very similar to that reported for Catfish frame (converted to a moisture content of 13.8 percent) with 34 percent (Bechtel et al, ). Raw Tuna frame is reported to have 29 percent protein (Abbey et al, ) or 9 percent (Istiqlaal, ). Protein content of cleaned bone (head and frame) of Cod and Blue whiting was reported as 36 and 42 percent, respectively, and Salmon and Trout had 29 and 31 percent, respectively (Toppe et al, ), compared to the 33 percent found for Catfish in this report.…”

Section: Resultsmentioning

confidence: 99%

“…This study reported differences in the lipid content of bone from different species and amino acid analysis, and element content was also reported. Other studies on properties of fish bone include those by Istiqlaal (2017) and Techochatchawal, Therdthai, and Khotavivattana (2009). Characterization and preparation of ultrafine and nano fish bone from silver carp have been reported by Wu, Zhang, Wanga, Mothibe, and Chen (2012) ;Yin, Du, Xhang, and Xiong (2016) and Yin, Park, and Xiong (2015).…”

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confidence: 99%

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Properties of bone from Catfish heads and frames

Bechtel

Watson

Lea

et al. 2019

Food Science & Nutrition

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The objective of this paper was to evaluate methods of producing purified Catfish bone fractions from Catfish frames and heads and determine the composition of the purified bone fraction. Fresh samples of Catfish frames and heads were obtained from a large commercial Catfish processor. Triplicate samples were processed for all treatments. Two methods were developed to remove nonbone tissue from the frames: (a) use of a proteolytic enzyme to digest the nonbone tissues and (b) after boiling the frames, removal of the nonbone tissues with high‐pressure water. The ash, protein, and lipid contents of unprocessed dried frames were 17%, 33%, and 41%, respectively. After the enzymatic or high‐pressure water treatment processes, the frame bone compositions for the two processes were 62% and 54% ash, 35% and 33% protein, and 9% and 2% lipid, respectively. Bone from both processing treatments had a calcium content of 21%–25%, phosphorus content of 10%–11%, and contents of magnesium, manganese, zinc, and nickel were increased. Hydroxyproline content increased from 4% of the amino acids in the untreated bone to 7%–8% for the processed treatments. Tissues were removed from Catfish heads by digestion with a proteolytic enzyme and collection of the bone with a sieve. After the longest digestion period, dried head bone was 51% ash, 38% protein, and 7% lipid. The amino acid profiles showed high levels of hydroxyproline and lower levels of many essential amino acids. With increased enzymatic hydrolysis time, percent calcium and phosphorus increased. Results from this study will be used in the development of new value‐added food and feed ingredients from Catfish bone.

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Section: Effect Of Process Treatments On Proximate Analysis Of Catfsupporting

confidence: 60%

Section: Resultsmentioning

confidence: 92%

mentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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Properties of bone from Catfish heads and frames

Bechtel

Watson

Lea

et al. 2019

Food Science & Nutrition

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Physicochemical properties of pre‐treated cuttlebone powder and its potential as an alternative calcium source

Huey

Zulkipli

Tajarudin

et al. 2021

J. Food Process. Preserv.

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This study was aimed to investigate the potential use of pre-treated cuttlebone powder (CBP) as an alternative calcium source by evaluating the physicochemical properties of CBP pre-treated with distilled water (CBP1), 1% acetic acid (CBP2), and 2% sodium hydroxide (NaOH) solutions (CBP3). Proximate analysis revealed ash as the major component of all samples. The presence of phenols, flavonoids, alkaloids, and glycosides were detected but tannins appeared to be absent in cuttlebones. Mineral analysis indicated that CBP was rich in calcium, which means the material may be considered as a potential calcium source for food products or calcium supplements. The bulk density of CBP2 was significantly lower (p < .05) than those of CBP1 and CBP3, and the water holding capacity (WHC) of CBP1 was significantly higher (p < .05) than those of CBP2 and CBP3. The high bulk density, water and oil holding capacities of CBP demonstrated its potential use as a functional food ingredient. K E Y W O R D Salternative calcium, bioactive compounds, pre-treated cuttlebone powder 2 of 14 | HUEY Et al.51.8% of urban Malaysian postmenopausal women suffer from osteoporosis (Khan et al., 2014). A number of diseases, such as growth disorder in children and osteoporosis in adults, are common health problems related to calcium deficiency and the inability of the body to absorb calcium (Asikin et al., 2019). According to the Ministry of Health and Malaysia (MOH) (2017), the recommended nutrient intake (RNI) of calcium for Malaysian adult males aged 20-59 years and females aged 20-49 years is 1,000 mg/day.The food industry produces large volumes of wastes as a result of the production, preparation, and consumption of food (Aschemann-Witzel et al., 2015). Food waste may result in significant economic losses and pollution problems (Aschemann-Witzel et al., 2015).According to Food and Agriculture Organization (FAO) ( 2019), the catches of cuttlefishes have been ranging from 11,000 to 15,000 tons for each year throughout the world. The cuttlebones are usually discarded as processing waste materials by the food industry and household (Fatimah Zaharah & Rabeta, 2018). Hence, the cheap and readily available cuttlebones by-products in the fisheries and aquaculture industries provide the opportunity for the more effective utilization of cuttlebones as a valuable product due to their potentially high source of calcium. Information on the physicochemical properties of cuttlebones is lacking. Diaz et al. (2015) revealed that the methanolic extracts of squid and cuttlefish bone powder exhibit anticancer activity against HepG2 liver cancer cells. Thus, the research of the chemical composition and functional properties of cuttlebones may provide information to consumers about the nutritional values of cuttlebone and maximize the application of cuttlebones as a potential functional food ingredient. | MATERIAL S AND ME THODS | MaterialsCuttlefish (Sepia latimanus) was purchased from a wet market at Gelugor, Penang. The samples were stored in an ice box to preserv...

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Ekstraksi dan Karakteristik Minyak Tulang Ikan Tuna (Thunnus albacares)

Istiqlaal¹

2018

JPBKP

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Limbah tulang tuna berpotensi untuk diolah menjadi minyak ikan yang banyak mengandung asam- asam lemak esensial yang dibutuhkan oleh tubuh. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia dan profil asam lemak minyak tulang ikan tuna. Ekstraksi minyak tulang ikan menggunakan 2 (dua) metode yaitu wet rendering dan curing menggunakan cuka lontar. Metode wet rendering menggunakan rancangan acak lengkap pola faktorial dengan dua faktor yaitu suhu (40, 50, dan 60 oC) dan lama ekstraksi (15, 30, dan 45 menit), kemudian hasil terbaik dibandingkan dengan hasil metode perendaman dalam cuka lontar. Hasil penelitian menunjukkan bahwa terdapat pengaruh faktor suhu dan lama waktu ekstraksi terhadap rendemen, bilangan asam, bilangan iod, bilangan penyabunan dan densitas minyak tulang ikan, dengan metode terbaik perlakuan suhu 40 oC dengan waktu esktraksi 15 menit. Hasil uji-t menunjukkan minyak hasil metode perendaman dalam cuka lontar memiliki kualitas lebih baik dibandingkan metode terbaik wet rendering (suhu 40 oC waktu esktraksi 15 menit), dengan bilangan asam sebesar 3,14 mg KOH/g, angka iod sebesar 79,08, angka penyabunan sebesar 188,30 mgKOH/g dan densitas sebesar 0,92 g/ml3, meskipun nilai rendemennya lebih rendah yaitu 27,33%. Minyak yang diekstrak dari tulang ikan tuna menggunakan metode terbaik wet rendering (suhu 40 oC waktu esktraksi 15 menit ) memiliki kadar asam palmitat (SFA) sebesar 14,09%, asam oleat (MUFA) 9,46% dan DHA (PUFA) sebesar 20,50% (PUFA), sedangkan yang menggunakan metode perendaman dalam cuka lontar, mengandung asam palmitat (SFA) sebesar 14,41%, asam oleat (MUFA) 10,01% dan DHA (PUFA) sebesar 23,81%.

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Proximate Levels of Bone Bluefin Tuna Fish As Gelatinization By Product

Cited by 5 publications

References 5 publications

Properties of bone from Catfish heads and frames

Properties of bone from Catfish heads and frames

Physicochemical properties of pre‐treated cuttlebone powder and its potential as an alternative calcium source

Ekstraksi dan Karakteristik Minyak Tulang Ikan Tuna (Thunnus albacares)

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