Development of Calcium Supplement from the Bones of Yellow Fin Tuna (Thunnus albacares)
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
The mineral calcium is mainly important in building of bones and teeth and regulating certain
metabolic processes in human body. According to the sources of Health ministry, daily dietary
requirement of calcium for adults in Sri Lanka is 750-800 mg. Insufficient intakes of dietary
calcium produce hypocalcaemia and osteoporosis (Piratheeban, 2013). Therefore, it is important
to use food supplement to enhance the calcium content in various kinds of foods. Fish bones are
well known to contain a high amount of calcium and fishbone ash normally contains 34 -36%
calcium, particularly calcium phosphate (Hamada et.al., 1995). Yellow fin Tuna (Thunnus
albacares) is one of the commercially valued fish species in fish processing industries in Sri
Lanka and its’ bones are discarded as waste by processing industries causing environmental
pollution. The present study therefore, focuses on developing a method for producing a calcium
supplement suitable for human consumption using the bones of Yellow fin Tuna (Thunnus
albacares) and reduces accumulation of fish bone as waste causing environmental pollution.
Development of a calcium supplement using fish bone will be a new implication in value
addition sector of aquatic products in Sri Lanka.
Methodology
Bones of Yellow Fin Tuna were collected from Global Sea Foods (Pvt) Ltd., Badalgama.
Collected samples were manually rinsed to remove adhered muscle residue after transporting to
Animal Science laboratory of Uva Wellassa University. The processing steps include
pretreatment using NaOH, neutralization, drying, grinding and sifting. Two experimental trials
with different treatments were conducted including three replications for each treatment. Trial I
was carried out to find out the best NaOH concentration and boiling time combination based on
the softness of fish bones (T1- 9%, 80 minutes, T2- 9%, 90 minutes, T3-9%, 100 minutes, T4-
10%, 80 minutes,T5-10%, 90 minutes,T6-10%, 100minutes,T7-11%, 80 minutes,T8-11%, 90
minutes,T9- 11%, 100 minutes).The best treatment was selected by assessing the easiness of
grinding 10 g of pretreated fish bones by mortar and pestle for 1 -2 minutes. After neutralization
(rinsing by water 7 times), selected best pretreated sample was subjected to Trial II. Trial II was
conducted to find out the best time and temperature combination (S1- 80 ºC, 70 minutes; S2-80
ºC, 80 minutes; S3-80 ºC, 90 minutes; S4-90 ºC, 70 minutes; S5- 90 ºC, 80 minutes;, S6- 90 ºC,
90 minutes; S7-100 ºC,70 minutes; S8-100 ºC, 80 minutes and S9- 100 ºC, 90 minutes) for
powder form final products. All final products were packed using polyethylene cover and stored
at room temperature.
Then all final products were analyzed for different parameters. Moisture contents and Drying ) (MR- Moisture ratio, Mt-
Moisture content at a specific time, Mo- Initial moisture content, Me- Equilibrium moisture
content, k- Drying kinetic rate constants, t-Time) (Techochatchawal et al., 2009) were
evaluated for all final samples of Trial II. Calcium content (AOAC Standard Method 927.02)
was determined for final treatments of Trial II and most suitable treatment was selected using
above parameters.
Proximate composition of selected final product was determined for Pb content (AAS, Method
7082), crude fat, ash and crude protein level (AOAC, 1995). Microbiological analysis was
conducted using Total Plate Count (TPC) for selected treatment at 37 C. Finally, best treatment
was compared with Standards for Supplementary food (Notification of the Ministry of Public
Health o.293 B.E. 2548, 2005). Results were analyzed using Kruskal-Wallis test and Analysis
of Variance (ANOVA) incorporated in MINITAB 14 soft ware.
Description
Keywords
Animal Sciences, Aquaculture and Fisheries, Aquatic Resources, Fish, fish Industry