Development of Calcium Supplement from the Bones of Yellow Fin Tuna (Thunnus albacares)

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dc.contributor.authorGunawardane, K.A.D.D.S.
dc.contributor.authorThushari, G.G.N.
dc.contributor.authorJayamanne, S.C.
dc.contributor.authorMalavige, M.
dc.date.accessioned2022-02-22T09:18:37Z
dc.date.available2022-02-22T09:18:37Z
dc.date.issued2013
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8416/27-AQT-Development%20of%20Calcium%20Supplement%20from%20the%20Bones%20of%20Yellow%20Fin%20Tuna%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAnimal Sciencesen_US
dc.subjectAquaculture and Fisheriesen_US
dc.subjectAquatic Resourcesen_US
dc.subjectFishen_US
dc.subjectfish Industryen_US
dc.titleDevelopment of Calcium Supplement from the Bones of Yellow Fin Tuna (Thunnus albacares)en_US
dc.title.alternativeResearch Symposium 2013en_US
dc.typeOtheren_US
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