Study on the Distribution of Mineral and Calcium Extraction from Fish Bone

Abstract

In this study, for the development of a new way of using crushed fish bones (which contain many minerals) in a recycling society, mineral distribution in the body of bonito and calcium extraction from bone were examined. A large amount of calcium (15,000 mg/100 g) in crushed bone, and, also, much potassium in a blood-colored fish known as "chiai" (710 mg/100 g) were contained in bonito. Furthermore, iron and calcium were abundantly contained in the head of mackerel (28.8 mg and 7,200 mg/100 g, respectively). The iron concentration of the "chiai" was as same as in the head of mackerel. The calcium of the bone was not extracted in hot water under high pressure, but easily extracted in a solution of brewing vinegar (4.8 % acetic acid) and 30 % acetic acid. A difference was not seen in the amount of calcium extraction between the concentrations of acidity. From these findings, we demonstrated that crushed fish bones are an important nourishment source because a lot of minerals such as calcium and magnesium are contained in bonito bone and mackerel head. Further studies will be needed to develop new foods using crushed bone.