Abstract
Physical and chemical properties of Asian sea bass (Lates calcarifer) backbone subjected to high pressure heating (autoclaving, 121ºC) for different times (30 min; AT-30; 60 min; AT-60; 90 min; AT-90) were studied. As heating time augmented, the increases in protein, α-amino group and hydroxyproline contents in liquor were attained, while hardness was declined indicating that more organic compounds were leached out from the bone matrix. More pronounced XRD pattern was observed in backbone autoclaved for 90 min as a consequence of nano-hydroxyapatite crystals agglomeration. Extension of high-pressure heating time reduced the organic matters as elucidated by TGA and DTA data. Asian sea bass backbone heated at 121ºC for 90 min using autoclave had the lowered protein and lipid contents but increased ash content with highest calcium (29.65 ± 0.69%), phosphorus (15.80 ± 0.07%) and iron (15.10 ± 0.61 mg/kg) contents, compared to those with shorter heating time. Therefore, pre-heat treatment could reduce the organic compounds and decrease bone hardness for further process, especially for bio-calcium production.
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Acknowledgements
Prince of Songkla University (Grant No. AGR6302013N) was acknowledged for supporting the research. In addition, the authors would like to give thanks to Diponegoro University which provides Scholarship.
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Wijayanti, I., Benjakul, S. & Sookchoo, P. Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone. J Food Sci Technol 58, 3120–3129 (2021). https://doi.org/10.1007/s13197-020-04815-6
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DOI: https://doi.org/10.1007/s13197-020-04815-6