Silver Carp Bone Powder as Natural Calcium for Fish Sausage

Hemung, Bung-Orn; Yongsawatdigul, Jirawat; Chin, Koo Bok; Limphirat, Wanwisa; Siritapetawee, Jaruwan

doi:10.1080/10498850.2018.1432733

Cited by 23 publications

(19 citation statements)

References 14 publications

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“…Yin et al (2014) demonstrated that the improvement of the gelling properties of Alaska pollock surimi could be achieved by adding nano-scaled Pacific whiting bone. In addition, Hemung et al (2018) applied Silver carp (Hypophthalmichthys molitrix) bones as natural calcium source to enhance the textural properties (hardness and gumminess) of the fish emulsion sausage. Furthermore, (Nawaz et al, 2019) reported that the addition of Grass carp (Ctenopharyngodon idella) bone induced the diminished fried snacks quality attributes, such as color, expansion, and water holding capacity but improved hardness.…”

Section: Introductionmentioning

confidence: 99%

Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies

Fong-in¹,

Phosri²,

Suttiprapa³

et al. 2020

CMUJNS

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This study was conducted to determine the effects on the quality of cashew nut cookies substituted with Nile tilapia bone powder (NTBP), at various levels. Cookies had aw, hardness and their spread ratio varied significantly. Color parameters showed significant changes after enhancement with NTBP. The L*, b*, and whiteness values decreased but the a* value increased. Results showed that the addition of NTBP significantly increased the moisture, protein, fiber and ash content of the samples, while the carbohydrate content decreased. Additionally, a drastic increase in calcium content was observed in the substituted cashew nut cookies, when compared with wheat cookie samples used as a control. The cashew nut cookies substituting NTBP up to 20% had the highest scores of sensory properties.These results suggested that the NTBP substitution level at 20% was the suitable level which having acceptable physicochemical and organoleptic qualities while further increasing high calcium richness.

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Section: Introductionmentioning

confidence: 99%

Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies

Fong-in¹,

Phosri²,

Suttiprapa³

et al. 2020

CMUJNS

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“…Cáceres et al [ 58 ] used calcium lactate, calcium gluconate, and calcium citrate in the formulation of cooked sausages. The concentration of calcium in sausages was up to 350 mg/100 g. Fishbone powder processing technology was also reported [ 59 ]. Ustinova et al [ 60 ] patented the production method of emulsified meat products enriched with minerals.…”

Section: Resultsmentioning

confidence: 99%

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

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The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

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“…Due to the need to exploit both smaller and larger fish to reduce their numbers (Seibert et al, ; Tsehaye et al, ), a wide range of markets (i.e., fish fillets, fish sticks, and fish cakes consumed in the U.S.; whole fish flash frozen and exported to China; and by‐products of fish processing such as natural calcium, gelatin, protein, oil, fertilizer, fish meal, etc.) need to be exploited (Boran & Regenstein, ; Bowzer et al, , ; Garvey et al, ; Hemung, Yongsawatdigul, Chin, Limphirat, & Siritapetawee, ; Nawas et al, ; Rostamzad et al, ; Warren, Parker, Jaczynski, & Matak, ). The suggested common names changes represent a simple, albeit small step to reducing bigheaded carp population numbers based on sound product naming strategies developed and used in marketing science.…”

Section: Perspectivementioning

confidence: 99%

Using marketing to fish‐down bigheaded carp (Hypophthalmichthysspp.) in the United States: Eliminating the negative brand name, “carp”

Keevin

Garvey

2019

J Appl Ichthyol

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Summary Invasive bigheaded carp species (Hypophthalmichthys spp.) from Asia have experienced rapid range expansion and population explosions in rivers of the United States resulting in ecosystem damage currently being witnessed and documented by fishery biologists. In addition, silver carp (H. molitrix) present a danger of injury and death to unsuspecting boaters, water skiers or recreational fishers due to their propensity to jump in response to boat motor noise. Fishing‐down bigheaded carp populations for human consumption will reduce environmental damage and potential human injury and mortality until other control measures become available. The name “carp” conveys an extremely negative brand name for purposes of product marketing. We suggest that the silver carp be renamed by the professional scientific community to silverfin (a trademarked name currently used in culinary circles) and the bighead carp (H. nobilis) to bighead. The suggested common names changes represent a simple, albeit small step to reducing bigheaded carp population numbers based on sound product naming strategies developed and used in marketing science.

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Silver Carp Bone Powder as Natural Calcium for Fish Sausage

Cited by 23 publications

References 14 publications

Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies

Effect of Substitution of Wheat Flour with Nile Tilapia Bone Powder on The Quality Characteristics of Cashew Nut Cookies

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Using marketing to fish‐down bigheaded carp (Hypophthalmichthysspp.) in the United States: Eliminating the negative brand name, “carp”

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