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Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure

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Abstract

Three types of fish bones including fish skull, rib, and backbone were cooked at 120 °C for 20 min to remove tissues and impurities. The fish bones were minced and ground into microscaled particles before treated in a high-energy wet ball mill to obtain nanoparticles. The effects of bone structure on size reduction of fish bone particles during nanomilling and the calcium release properties were investigated. The results showed that fish rib has higher elasticity modulus than fish skull and fish backbone due to its highly ordered structure. Prior to nanomilling of ground fish bones, the particle size of the skull was the greatest followed by backbone and rib. The mean particle size and calcium release were not significantly different after 8-h nanomilling. However, the size reduction and calcium release rates of the nanoparticles were similar between fish skull and backbone while the fish rib had the lowest values in both categories. The kinetics of size reduction during nanomilling and the calcium release properties of the nanoparticles were well described with the first-order exponential decay function and first-order kinetic function, respectively. Correlation analysis indicated that among all mechanical properties, elasticity modulus of fish bone, to the highest degree, determined their size reduction rate and calcium release rate during nanomilling.

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Acknowledgements

The authors are grateful to Professor Hequn Tan (College of Engineering and Technology, Huazhong Agricultural University) for his technical advice and support on the study of mechanical properties. Authors are also grateful to the Materials Research and Testing Center of Wuhan University of Technology for the technical advice and support on the microstructure observation of NFB particles. We also thank Mr. Duc Huy Tran Do (Ph.D. candidate and research assistant, Department of Food Science and Technology, the University of Georgia) for his help with language.

Funding

This research is financially supported by the National Natural Science Foundation of China (No. 31601501 and No. 31471686), the earmarked fund for China Agriculture Research System (No. CARS-46-23), and the Chinese Scholarship Council (No. 201606760045).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan, 430070, Hubei, People’s Republic of China

    Jin Zhang, Sixiang He, Shanjun Huang, Shanbai Xiong, Tao Yin, Hongying Du, Ru Liu & Mengling Zhang

  2. Department of Food Science and Technology, The University of Georgia, Athens, GA, 30602, USA

    Jin Zhang & Fanbin Kong

  3. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, Hubei, People’s Republic of China

    Jin Zhang, Shanbai Xiong, Tao Yin, Hongying Du, Ru Liu & Mengling Zhang

  4. National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan, 430070, Hubei, People’s Republic of China

    Jin Zhang, Sixiang He, Shanjun Huang, Shanbai Xiong, Tao Yin, Hongying Du, Ru Liu & Mengling Zhang

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  1. Jin Zhang
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Correspondence to Shanbai Xiong.

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Zhang, J., He, S., Kong, F. et al. Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure. Food Bioprocess Technol 10, 2176–2187 (2017). https://doi.org/10.1007/s11947-017-1987-z

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  • DOI: https://doi.org/10.1007/s11947-017-1987-z

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