Relationship between Chemical Composition and Crystalline Structure in Fish Bone during Cooking.

Shimosaka, Chie

doi:10.3164/jcbn.26.173

Cited by 7 publications

(8 citation statements)

References 21 publications

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“…Thus, inedible parts of fish, such as the bones, had especially high P and Ca concentrations. After cooking the fish, the relative content of P in bones increases even more and is present largely as hydroxo-apatite (Shimosaka 1999). This apatite or similar Caphosphates may be the source of Ca-P and the large amounts of P found in terra preta soils.…”

Section: Sources Of P In Pre-colombian Anthrosolsmentioning

confidence: 98%

“…Juvenile tilapia in an aquarium study contained between 20 and 30 g P kg -1 (Mbahinzireki et al 2001). Most of the P (85 %) in fish is found in the skeleton (Lall 1991and Persson 1987cited in Rønsholdt 1995, which can contain as much as 50 g P kg -1 as reported for mackerel (Shimosaka 1999). Fish wastes were shown to contain high P and Ca contents, which were greater in skin and bone fractions (61 and 106 g kg -1 ) than in total fish processing waste (23 and 45 g kg -1 ) or in deboned waste (12 and 19 g kg -1 for P and Ca, respectively; Rathbone et al 2001).…”

Section: Sources Of P In Pre-colombian Anthrosolsmentioning

confidence: 99%

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Sequential P Fractionation of Relict Anthropogenic Dark Earths of Amazonia

Lehmann

Campos

Macêdo

et al. 2004

Amazonian Dark Earths: Explorations in Space and Time

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Section: Sources Of P In Pre-colombian Anthrosolsmentioning

confidence: 98%

Section: Sources Of P In Pre-colombian Anthrosolsmentioning

confidence: 99%

Sequential P Fractionation of Relict Anthropogenic Dark Earths of Amazonia

Lehmann

Campos

Macêdo

et al. 2004

Amazonian Dark Earths: Explorations in Space and Time

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“…This may be due to rearrangement of the bone apatite crystals with heating, resulting in improved crystallinity. A previous study has demonstrated that when fish bone was heated in water, the X-ray diffraction pattern of bone apatite resembled that of hydroxyapatite itself [12].…”

Section: Discussionmentioning

confidence: 99%

“…In normal animals, bone collagen is originally insoluble in a neutral or acid solution at low-temperature [25]. However, little amount of minerals was eluted from the fish bones, although protein was eluted with increasing cooking time in water [9,12].…”

Section: Discussionmentioning

confidence: 99%

“…The components that were eluted from the bones by heating are different from those by the acid treatment, suggesting different mechanisms for bone softening. Therefore, we also evaluated the crystal structure of bone apatite and reported changes in its crystallinity after heating [12]. In the present study, changes in the crystallinity after immersing fish bones in an acetic acid solution were examined.…”

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confidence: 99%

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Relationship between the Chemical Composition and Crystalline Structure of Fish Bone Cured in an Acetic Acid Solution

Shimosaka

2002

J. Clin. Biochem. Nutr.

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SummaryThe calcium intake should be adequate to prevent osteoporosis.The Japanese often eat fish, and small fish whose bones can be eaten are an important source of calcium. However, there have been only a few studies on fish bones, and fish bones are not efficiently used in the diet at present. To enable more efficient use of fish bones, we immersed the bones of horse mackerel in an acetic acid solution and evaluated changes in the crystallinity of bone apatite and in the inorganic components. Raw or steamed horse mackerel bones were immersed in a 4% acetic acid solution for 120 h. The crystal structure of bone apatite was measured by an X-ray diffraction analysis and the inorganic components were measured by ICP-AES. The crystallinity of fish bones immersed in the acetic acid solution showed a negligible change after 4 h, but the amorphous part increased after 24 h. Among the inorganic components, calcium, phosphorus, magnesium, and manganese rapidly decreased early after immersion. This decrease in such inorganic components as calcium, despite a negligible change in the crystallinity of bone apatite in the early stage of immersion, suggests the presence of calcium phosphate other than apatite in horse mackerel bones. When the fish bones were heated before immersion, the crystallinity of apatite was improved. Even after immersing the heated bones in the acetic acid solution, the amorphous part increased, while the apatite structure remained and inorganic components were difficult to elute. The softening of fish bones after their immersion in the acetic acid solution may be due to the elution of calcium phosphate that did not crystallize as apatite, with subsequent disintegration and elution of the crystalline apatite. Therefore, the vinegar solution used for immersing the bones contained inorganic substances eluted from the bone, and its use as a source of calcium would be suitable for increasing calcium intake.

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Amazonian Dark Earths: Explorations in Space and Time

Glaser¹,

Woods²

2004

162

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Relationship between Chemical Composition and Crystalline Structure in Fish Bone during Cooking.

Cited by 7 publications

References 21 publications

Sequential P Fractionation of Relict Anthropogenic Dark Earths of Amazonia

Sequential P Fractionation of Relict Anthropogenic Dark Earths of Amazonia

Relationship between the Chemical Composition and Crystalline Structure of Fish Bone Cured in an Acetic Acid Solution

Amazonian Dark Earths: Explorations in Space and Time

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