Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet

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dc.contributor.authorSavlak N.
dc.contributor.authorÇağındı Ö.
dc.contributor.authorErk G.
dc.contributor.authorÖktem B.
dc.contributor.authorKöse E.
dc.date.accessioned2024-07-22T08:07:17Z
dc.date.available2024-07-22T08:07:17Z
dc.date.issued2020
dc.description.abstractSeabream fish bone powder was produced using different chemical methods and tap water. The effect of different chemical procedures (sodium hydroxide (NaOH); NaOH + citric acid; NaOH + sodium hypochlorite (NaOCl); NaOH + ethanol (EtOH); and NaOH + hydrogen chloride (HCl)) and tap water on proximate composition, yield, mineral composition, color, and sensorial odor was investigated. Despite its high bone powder yield (59.39%), tap water treatment was not an efficient method due to low calcium (Ca2+, 232.13 g/kg) and phosphorus (P, 111.63 g/kg) concentration and heavy fish odor. Sensorial odor analysis of seabream fish bone powder showed that tap water received the lowest scores (1.71/5), while chemically treated samples received sensorial odor scores higher than 4.00, with an average of 4.61, indicating that they had a very slight odor. The best fish bone powder yield was obtained using NaOH treatment (21.46%), where Ca2+ (276.73 g/kg) and P (147.23 g/kg) content was also high. The utilization of chemicals in combination with NaOH did not increase the sensorial odor score of seabream fish powders but resulted in a decrease in powder yield. Moreover, the mineral composition of all chemical processing techniques was comparable. Processing by-products of seabream fillet production with 8% NaOH will contribute to daily Ca2+ and P intake of individuals. © 2020, © 2020 Taylor & Francis Group, LLC.
dc.identifier.DOI-ID10.1080/10498850.2020.1775742
dc.identifier.issn10498850
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13895
dc.language.isoEnglish
dc.publisherTaylor and Francis Inc.
dc.subjectChemical industry
dc.subjectChloride minerals
dc.subjectEthanol
dc.subjectFish
dc.subjectSodium hydroxide
dc.subjectWater treatment
dc.subjectChemical method
dc.subjectChemical procedures
dc.subjectChemical processing
dc.subjectHydrogen chloride
dc.subjectMineral composition
dc.subjectProximate compositions
dc.subjectSodium hypochlorites
dc.subjectTreatment methods
dc.subjectCalcium compounds
dc.titleTreatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet
dc.typeArticle

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