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PHYSICOCHEMICAL PROPERTIES OF NANO FISH BONE PREPARED BY WET MEDIA MILLING

Abstract

Global fishery production reached 158 MT in 2012, of which about 70 MT was processed to various fishery products, resulting in more than 20 MT leftovers being wasted or discarded (FAOSTAT, 2014). Utilizing as fully as possible what is harvested from water is an irreversible trend due to increasing industrial and environmental pressure. Another important concern for the industry is how to utilize a higher proportion of the leftovers in value added products. Fish bone is the main solid by-product from fillet and surimi processing, accounting for 8-10 g/100 g fish (Dewitt, Line, & Ismond, 2014). Currently, the majority of fish bone is used for fish meal production, which possesses a low economic value (Olsen, Toppe, & Karunasagar, 2014). Fish bone mainly consists of minerals (60-70 g/100 g) and collagen (~

Material Code

PBM_vfqXm

Reference

Afolabi, A., Akinlabi, O., & Bilgili, E. (2014). Impact of process parameters on the breakage kinetics of poorly water-soluble drugs during wet stirred media milling: A microhydrodynamic view. European Journal of Pharmaceutical Sciences, 51, 75-86. Akagündüz, Y., Mosquera, M., Giménez, B., Alemán, A., Montero, P., & Gómez-Guillén, M. C. (2014). Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides. LWT - Food Science and Technology, 55(2), 579-585. Bonadio, T. G. M., Sato, F., Medina, A. N., Weinand, W. R., Baesso, M. L., Lima, W. M. (2013). Bioactivity and structural properties of nanostructured bulk composites containing Nb2O5 and natural hydroxyapatite. Journal of Applied Physics. 113, 223505. Boutinguiza, M., Pou, J. R., Comesaña, F., Lusquiños, A., & de Carlos, B. L. (2012). Biological hydroxyapatite obtained from fish bones. Materials

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