• Applied Chemistry for Engineering
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• v.10 no.3
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• pp.394-399
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• 1999

As the prosthetic application of natural mineral substituted for chemical reagent, composites and a glass-ceramics containing hydro-xyapatite isolated from tuna bone were prepared by solid state reaction. On x-ray examinations, the major phases of composites were identified as pseudowollastonite(${\alpha}-CaSiO_3$) and ${\beta}$-tricalcium phosphate($\beta$-TCP) and the phase of a glass-ceramics was observed as $\beta$-TCP and fluoroapatite caused by $CaF_2$ respectively. SEM images depict that the microstructures of grain at the composites were a function of temperature. The measured strength of a glass-ceramics prepared at $900^{\circ}C$ for 4 hr in air was 90 MPa as a 4-point bending method and this value was similar to the cortical bone, as 50~150 MPa but it was lower than its maximum strength.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.1
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• pp.93-100
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• 2004

This study was carried out for analyzing pathological and epidemiological factors of osteoporosis and doing pilot test using trial compounds of tuna bone and oriental herbs based on the factors. Osteoporosis is originated from osteoblast, osteoclast, organic and inorganic factors etc. Therefore the pathology of osteoporosis is not simple because the cytokine, growth factors and hormones of the components are various a lot. Taking a view of epidemiological factors of type I osteoporosis, ageㆍmenarcheㆍcholesterolㆍBMI etc. have definite relation to them. So we can approach to aging or consumptive disease in oriental medicine, specifically differential diagnosis of blood depletion with deficiency of qi, deficiency of kidney, deficiency of yin, bony weakness etc. And it should be considered together with rules for maintaining good health or habit concomitantly. Therefore IL1ㆍ6 or TNF αㆍβ are generally used as molecular biological index for osteoblast and osteoclast because the most important index is bone mineral density and strength, but the factors like collagen and noncollagen protein must be accounted as biomarkers. Trial compounds generally showed favorable effects on accompanying subjective symptoms of osteoporosis in the pilot test for menopausal woman. But if she didn't have specific symptoms of osteoporosis there wasn't any specific change. And osteocalcin was increased in case of being under standard level, but wasn't changed in case of normal level. Therefore these trial compounds can be used as a funcdonal diet for type I osteoporotic patients or preventive measures.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.197-201
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• 2004

In order to recycle animal by-products from food processing as food seasonings, pig bone (PB), chicken bone (CB) and tuna dark flesh (TDF) were studied. PB and CB extract prepared by hot water extraction for 18 h were hydrolyzed with protease and lipase. The DHs of PB and CB extract were increased to 70% and 80%, respectively, when Flavourzyme was treated after pancreatic enzyme treatment. When TDF was hydrolyzed with Alcalase and Flavourzyme, dry matter yield and total protein yield were around 22% and 9%, respectively. Also the free ammo acid content in hydrolysate reached up to 27% of total solid. The sensory properties of three hydrolysates containing 1% NaCl were, in order of their overall acceptance, TDF, PB and CB. Therefore, tuna dark flesh turned out to be the suitable animal by-product as raw material for seasoning ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1417-1424
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• 2007

The food components of fish (skipjack tuna, yellowfin tuna, bluefin tuna, conger eel, salmon, Spanish mackerel, armored weasel-fish) frames and their hot-water extracts were investigated to explore their possibilities as resources for fish Gomatang. According to the results of volatile basic nitrogen and heavy metal, bluefin tuna and salmon frames were below the safety limits suggested by Codex Code. Thus, bluefin tuna and salmon frames appeared to be safe as basic ingredients for fish Gomtang. The major components of all hot-water extracts from fish frames were nitrogenous component. According to the results of extractive nitrogen and sensory evaluations of hot-water extracts from fish frames, the salmon frame was a good raw material as a basic ingredient of fish Gomtang. The calcium and phosphorus contents of hot-water extracts from salmon frame were 18.0 mg/100mL and 33.1 mg/100mL, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.261-268
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• 2006

Fish-frames are processing byproducts, which are left after obtaining fillets or muscle during fish processing. The fish-frame generally consists of muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). We used fish-frame powder (FFP) of chum salmon and skipjack tuna to prepare and characterize snacks for human consumption with different proportions of FFP. The crude protein and lipid contents of fish-frames were 16.3 and 9.4% for chum salmon and 18.6 and 8.3% for skipjack tuna, respectively. The volatile basic nitrogen (30.6 mg/100 g) and browning index (0.393) of FFP from chum salmon were lower than those of FFP from skipjack tuna. Thus, the FFP of chum salmon was better for making snacks than that of skipjack tuna. Five snacks were prepared with 0, 10, 20, 30, and 40% (w/w) substitution ratios of FFP from chum salmon. The moisture content of the snacks decreased (33.6 to 11.5%) with increasing FFP substitution ratio, whereas crude ash (2.9 to 7.5%), protein (11.4 to 18.4%) and lipid (13.7 to 35.1%) increased. Sensory scores for the texture and taste of the snack with 30% FFP were significantly higher (p<0.05) than those for other snacks; the color and flavor scores of all snacks did not differ significantly. The major fatty acids in the snacks were 16:0 and 18:0 as saturates, 18:1n-9 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes. Snacks with FFP contained small amounts of EPA (0.5 to 0.8%) and DHA (1.3 to 1.8%) in the total lipid composition. The total amino acid content (16.08 g/100 g) of the snack with 30% FFP was higher than that of the snack without FFP (11.18 g/100 g), and the major amino acids were aspartic acid, glutamic acid, glycine, leucine, and lysine. The calcium and phosphorus contents of the snack with 30% FFP were 1,272 mg/100 g and 854 mg/100 g, respectively, and their ratio was the optimal range (2:1 to 1:2) for body absorption efficiency.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.1000-1005
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• 1997

The properties of ceramics by solid-state reaction with hydroxyapatite[$Ca_{10}(PO_4)_6(OH)_2$], which was isolated from tuna bone by wet milling process were investigated. The bulk density $2.93g/cm^3$ at $1350^{\circ}C$ was close to the calculated density $3.21g/cm^3$. On X-ray measurements, the major phases were identified as hydroxyapatite at below $1300^{\circ}C$, but the whitlockite [$Ca_3(PO_4)_2$] phases were appeared due to a decomposition of hydroxyapatite with temperature. The microstructures of sintering specimens were shown as small closed pores between grain boundaries. The mean bending strength of the sintered hydroxyapatite by solid-state reaction is about 58 MPa and this value is higher than that of the articular cartilage maximum strength, 40MPa.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.994-999
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• 1997

The sintering properties of hydroxyapatite isolated from tuna bone and hydroxyapatite-containing wollastonite sintered by solid-state reaction was investigated. As the sinterability of hydroxyapatite dependent upon the particle size by dry milling, it showed a sintering. But the hydroxyapatite-containing wollastonite was appeared good sinterability. On X-ray measurements, the major phases of hydroxyapatite-containing wollastonite by solid state reaction at $1250^{\circ}C$ were identified as hydroxyapatite and pseudowollastonite(${\alpha}-CaSiO_3$). And the phases appeared as whitlockite [$Ca_3(PO_4)_2$] by decomposition of hydroxyapatite at higher temperature above $1250^{\circ}C$. The shapes of microstructure on SEM images changed from porous to dense bulk by elevating temperature. The mean bending strength of hydroxyapatite-containing wollastonite sintered by solid-state reaction at $1300^{\circ}C$ was about 18 MPa, it was close to the cancellous bone's maximum strength, 20 MPa.

• Fisheries and Aquatic Sciences
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• v.19 no.3
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• pp.14.1-14.10
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• 2016

Isoelectric solubilization/precipitation (ISP) processing allows selective, pH-induced water solubility of proteins with concurrent separation of lipids and removal of materials not intended for human consumption such as bone, scales, skin, etc. Recovered proteins retain functional properties and nutritional value. Four roe protein isolates (RPIs) from yellowfin tuna roe were prepared under different solubilization and precipitation condition (pH 11/4.5, pH 11/5.5, pH 12/4.5 and pH 12/5.5). RPIs contained 2.3-5.0 % moisture, 79.1-87.8 % protein, 5.6-7. 4 % lipid and 3.0-3.8 % ash. Protein content of RPI-1 and RPI-2 precipitated at pH 4.5 and 5.5 after alkaline solubilization at pH 11, was higher than those of RPI-3 and RPI-4 after alkaline solubilization at pH 12 (P < 0.05). Lipid content (5.6-7.4 %) of RPIs was lower than that of freeze-dried concentrate (10.6 %). And leucine and lysine of RPIs were the most abundant amino acids (8.8-9.4 and 8.5-8.9 g/100 g protein, respectively). S, Na, P, K as minerals were the major elements in RPIs. SDS-PAGE of RPIs showed bands at 100, 45, 25 and 15 K. Moisture and protein contents of process water as a 2'nd byproduct were 98.9-99.0 and 1.3-1.8 %, respectively. Therefore, yellowfin tuna roe isolate could be a promising source of valuable nutrients for human food and animal feeds.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.566-573
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• 2005

본 연구는 작은 생선은 뼈째로 먹을 수 있지만 큰 생선은 생선뼈를 거의 이용하지 못하여 생선의 맥에 포함되어 있는 무기질을 유효하게 이용할 목적으로 유기산을 첨가해서 생선뼈 스프를 만들었을 때, 유기산의 종류와 가열시간이 뼈로부터 용출되는 칼슘, 인 함량의 변화에 대하여 조사하였다. 생선뼈에 함유되어 있는 수분과 무기질 함량은 생선뼈의 종류에 따라 달랐고, 큰 생선의 맥일수록 수분 함량은 감소하는 경향이었다. 유기산을 첨가하여 12시간 가열했을 때 스프에 용출된 칼슘은 잿방어뼈에 구연산, 사과산을 첨가하였을 때가 $61.34\%$와 $60.50\%$로 가장 많았고, 인의 용출도 칼슘과 같은 경향이었다. 칼슘과 인의 용출량은 참치뼈에 $4\%$의 사과산을 첨가하여 12시간 가열했을 때에 573mg, 78mg으로 가장 높았다. 참치뼈 스프의 칼슘과 인의 비율은 대조군에서는 칼슘보다 인의 용출$(0.21\~0.35)$이 많았으나, 유기산을 첨가하였을 때는 칼슘의 용출$(0.98\~10.86)$이 많았다. 단백질과 총 유리아미노산의 용출은 대조군보다 유기산을 첨가하였을 때가 증가하였다.