ADDING VALUE OF TILAPIA FISH BONE TO ALTERNATIVE FOOD FOR CALCIUM SUPPLEMENT

Abstract

This research aims to study the use of by-products from the processing of tilapia meat and to increase the value added by making alternative food products for calcium supplementation in daily life. The softening process of fish bone was studied before making food products. Four levels of temperature and vapor pressure are 105-110°C/ 5 lb/in², 111-115°C/ 10 lb/in², 116-120°C/ 15 lb/in² and 121-125°C/ 20 lb/in², respectively were used to softening of fish bone for a period of 1 hour. It was found that the temperature and vapor pressure had a significant different effect on softening fish bone (P<0.05). The temperature/pressure range of 121-125/ 20 lb/in² gives the best results in fish bone softening, Average softening score 3.79. It was selected to use for prepare fish bone-seasoned (FBS) of 4 products. The FBS products are FBS 4-flavour, FBS-sesame crack, FSB perilla and FSB BBQ-sesoned. These products were evaluated to consumer’s preferences including color, smell, flavor, crispness and overall liking. It was found that significantly different (p <0.05) between four FBS product. FBS-sesame crack had the best color score while the FBS 4-flavour had the best for smell, flavor, crispyness, and overall liking. It was different from FSB perilla and FSB BBQ-sesoned significantly (p <0.05). FBS 4-Seasoned was selected as a prototype product to commercial production. In addition, the nutritional value and calcium content were analyzed. Percentage of protein, fat, carbohydrate, moisture and ash are 27.35, 29.2, 15.33, 3.00 and 25.10 respectively. Concentration of calcium of the FBS 4-Seasoned is 8,876 mg per 100 g. So that, it is suitable for Calcium Supplement source to prevent calcium deficiency and reduce osteoporosis in older people, pregnant women, breastfeeding women and menopause. The results of this research can help to increase the value added to the residue from the processing of tilapia meat. it is also new food products and more diverse for consumers.