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Park ES, Lee JH and Kim MH. Eating habits and food preferences of elementary school students in urban and suburban areas of Daejeon. ClinNutr Res. 2015; 4: 190-200.

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Article

Preparation of Milkfish Bone Powder by a Novel Bone-Embrittlementing Technique and Used in Manufacturing High Calcium Egg Roll

1Department of Hospitality Management, Meiho University, Pingtung, Taiwan


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 2, 95-101
DOI: 10.12691/jfnr-8-2-4
Copyright © 2020 Science and Education Publishing

Cite this paper:
Tzuching Wang. Preparation of Milkfish Bone Powder by a Novel Bone-Embrittlementing Technique and Used in Manufacturing High Calcium Egg Roll. Journal of Food and Nutrition Research. 2020; 8(2):95-101. doi: 10.12691/jfnr-8-2-4.

Correspondence to: Tzuching  Wang, Department of Hospitality Management, Meiho University, Pingtung, Taiwan. Email: Corresponding author: tcw0511@gmail.com

Abstract

The milkfish bone powder (MBP) was produced by bone-embrittlementing technique (BET) in this study. The water activity (aw), thiobarbital acid (TBA) value, color difference and degree of crispy of the MBP through BET were compared. The results showed that with the increase of acetic acid concentration, the aw of MBP was significantly reduced and reached the lowest value 0.240, and the whiteness index was up to 80 or higher through the high temperature and high pressure treatment group, as well as the color was brighter and easily accepted. The TBA value of the MBP was as low as 2.09 mg malonadehyde/kg and the calcium content could be increased up to 26.76%. The highest overall acceptance was obtained when 3% of MBP was added to the egg roll. The BET could be used as an alternative method for treating aquatic waste and he MBP hasthe capacity for using in health or leisure foods.

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