Recovery and utilization of calcium from fish bones byproducts as a rich calcium source

Catfish bone, Salmon bone and Snapper bone were treated by alkaline treatment. The treated fish bones were milled for easy handling. The product of fish bone powder is small particle size, white colour and without fish odour. The Ca : P ratio of fish bone extract powder was close to 2:1 and its calcium content of three kinds of fish bone occurs between from 21g and 24 g per 100g of fish bone extract powder. These fish bones powder was used to fortify white bread and resulted in a calcium content ranging from 431.2 mg to 448.8 mg calcium per serving. Calcium bioavailability of fish bone extract powder fortified white bread was measured and compared with the other calcium sources. Calcium from fish bone was found to be more absorbable than calcium from calcium citrate. The calcium dialyzability of white bread fortified with fish bone extract powder ranged from 34.5% to 35.7%. The results of the sensory evaluation showed no significant difference (p > 0.05) among the three fish bone fortified white breads, control white bread, and calcium citrate fortified white bread. Fish bone extract powder could be a good alternative calcium fortificant and provides the possibility of improving calcium intake among human beings in general and in particular amongst the Vietnamese population.