Foods
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Published: April 2024
Pre-cooked bone is a waste product generated during tuna processing and can serve as a potential source of biocalcium (BC). Generally, non-collagenous protein and fat must be removed properly from bone. A NaCl solution can be used to remove such proteins, while fish lipase can be used in a green process, instead of solvent, for fat removal. Thus, this study aimed to investigate the impact of NaCl pretreatment at different concentrations in combination with heat to eliminate non-collagenous proteins, and to implement fish lipase treatments at varying levels for fat removal, for BC production from pre-cooked tuna bone. Optimal NaCl pretreatment of bone was achieved when a 5% NaCl solution at 80 °C was used for 150 min. The lowest lipid content was obtained for bone defatted with crude lipase extract (CLE) at 0.30 Unit/g of bone powder for 2 h. BC powder from bone defatted with CLE (DF-BC) possessed greater contents of ash, calcium, and phosphorus and smaller particle sizes than the control BC powder. X-ray diffractograms suggested that both BC powders consisted of hydroxyapatite as a major compound, which had a crystallinity of 62.92-63.07%. An elemental profile confirmed the presence of organic and inorganic matter. Thus, BC powder could be produced from pre-cooked tuna bone using this 'green process'.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11048800 | PMC |
http://dx.doi.org/10.3390/foods13081261 | DOI Listing |
Foods
April 2024
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Pre-cooked bone is a waste product generated during tuna processing and can serve as a potential source of biocalcium (BC). Generally, non-collagenous protein and fat must be removed properly from bone. A NaCl solution can be used to remove such proteins, while fish lipase can be used in a green process, instead of solvent, for fat removal.
View Article and Find Full Text PDFHeliyon
July 2020
Instituto Nacional de Pesca del Ecuador, Letamendi 101y La Ría, Guayaquil, Ecuador.
Tuna species: Skipjack (), yellowfin () and bigeye () are mainly processed into canned products (loins, solid pack, flakes) either in water or oil, and pre-cooked frozen loins. The National Institute of Fisheries of Ecuador (ISO/IEC 17025 certified), which is the official control laboratory, samples and analyses production batches of companies exporting to the European Union in order to ensure the quality control of Ecuadorean tuna product. From 2009 to 2016, 2572 samples have been analysed (by standard methods) for mercury, cadmium, and lead.
View Article and Find Full Text PDFJ Food Sci Technol
January 2016
Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
Histamine formation and bacteriological changes caused by temperature abuse commonly occurring in the manufacturing process of standard canned tuna was assessed in microbiologically challenged tonggol (Thunnus tonggol). The in situ challenge was performed by water-soaking at 26-28 °C for 7 h to ensure the multiplication and active phase of fish microflora. Right after pre-cooking to back-bone temperature (BBT) of 50-52 °C, histamine dropped to 5.
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