Savlak, NCagindi, OErk, GOktem, BKose, E2024-07-182024-07-181049-88501547-0636http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3813Seabream 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 Ca(2+)and P intake of individuals.EnglishNATURAL CALCIUMHYDROXYAPATITEPHOSPHORUSACIDArticle