Utilization of trout, bream and bass bone powders as a source of Ca and P in food supplement

This study comprises determination of the chemical properties of the fish bones (trout, sea bass, sea bream) in Turkey and manufacturing of Ca++ source food supplement from these fish bone powders. The physical properties of the obtained trout, sea bream, sea bass powder tablets, mineral composition, mineral bioavailability, collagen content and the amino acid composition were determined and compared with a commercially available calcium source food supplement in terms of Ca++ content. Powders obtained by chemical treatment of fish bones contained high ash (78.63%-83.28%). Fishbone powders were found to be close to white with high L* (85.02–86.08) values. Due to their high ash content, fishbone powders (80%), which are Ca++ and P sources, were tabletted using direct compression method with binder PEG 4000 (20%). Ca++ contents of the tablets obtained from the powders of trout, sea bream and sea bones varied between 25.50-26.6 g/100g and the P contents ranged between 11.92-12.23 g/100g. While the hardness of the tablets produced from trout and sea bass fish powders was similar (10244.05 - 11999.45 g force respectively), the hardness of the bream fish powders was found to be higher. As a result, light yellow and odorless tablets containing Ca++ and P were produced from the fish bones which are an important waste of fish processing industry. It is predicted that fish bone powder tablets will support individual's daily Ca++ and P intake in our country, where Ca++ deficiency is observed.