Dietary Calcium from Pearl Oyster (Pinctada maxima) Shell Powder as Affected by Thermal Treatment : Characterization and Its Application in Surimi Gel
Abstract
Chemical composition of pearl oyster (Pinctada maxima) shell as affected by thermal treatment at 900 °C for 5 hours was investigated. The shell powder (SP) without thermal treatment and its calcine powder (CP) were characterized. Both samples contained the high ash content of 95.74-99.37%, which found as a major component. Calcium contents were presented at 41.17-62.04%, while protein moisture and lipid content were found 3.12%, 0.38-0.68% and 0.10%, respectively. Moreover, thermal treatment also affected the color as evidenced by higher whiteness and L* (Lightness) values with concomitant decreases in a* (Redness) and b* (Yellowness) values of CP. When SP and CP at various levels (0.025-0.5%) were incorporated in mixed fish surimi, their gelling properties were investigated, which comparatively studied with the gel containing calcium chloride (CaCl2). With the addition of calcium level (0.025-0.075%), the increases in breaking force and gel strength of all gels were observed (P < 0.05). However, there was no significant difference in deformation (P > 0.05). In addition, the increase in gel forming ability was associated with the decreased expressible moisture contents as well as the increased in whiteness. The addition of calcium powders from pearl oyster shell at 0.075% was an appropriate level for gel improvement from mixed fish surimi. The higher gel forming ability induced by SP was found than did CP, similarly to gel added with CaCl2. The result indicated that calcium compound, an endogenous transglutaminess (TGase) activator, plays an important role for gel improvement. Thus, pearl oyster shell powder could be an alternative source of natural calcium for gel enhancement and color improvement for low graded surimi from mixed fish.Keywords : calcium ; pearl oyster shell powder ; chemical composition ; gelling properties ; surimiReferences
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bream surimi gelation. Journal of Food Science, 67(9), 3258-3263.
Zhang, C., & Zhang, R. (2006). Matrix Proteins in the Outer Shells of Molluscs. Marine Biotechnology, 8(6),
572-586.
Arfat, Y., & Benjakul, S. (2013). Gel strengthening effect of zinc salts in surimi from yellow stripe trevally.
Food Bioscience, 3, 1-9.
Ashie, I. N. A., & Lanier, T. C. (2000). Transglutaminase in seafood processing. In N. F. Haard,
& B. K. Simpson (Eds.), Seafood enzymes: utilization and influence on postharvest seafood
quality (pp. 147–166). New York: Marcel Dekker.
Banlue, K. Chottanom, P., Suwannarong S., Bunya, K. & Sommai, M. (2019). Effects of fish scale powder
on physicochemical and sensory properties of Playor. Khon Kaen Agriculture Journal, 47(Suppl. 1),
1311-1316. (in Thai)
Barbut, S. (1994). Protein gel ultrastructure and functionality. In N. Hettiarachchy & G.R. Ziegler (Eds.),
Protein Functionality in Food Systems. (pp. 383-434). New York: Marcel Dekker.
Benjakul, S., & Karnjanapratum, S. (2018). Characteristics and nutritional value of whole wheat cracker
fortified with tuna bone bio-calcium powder. Food Chemistry, 259, 181-187.
Benjakul, S., & Visessanguan, W., (2003). Transglutaminase‐mediated setting in bigeye snapper surimi.
Food Research International, 36(3), 253-266.
Benjakul, S., Visessanguan, W., & Pecharat, S. (2004). Suwari gel properties as affected by transglutaminase activator and inhibitors. Food Chemistry, 85(1), 91-99.
Benjakul, S., Visessanguan, W., & Srivilai, C. (2001). Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins. Journal of Food Quality, 24(5), 453-471.
Chanarat, S., Benjakul, S., H-Kittikun, A. (2012). Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish. Journal of the Science of Food and Agriculture, 92(4), 844-852.
Department of International Trade Promotion. (2019). Trade report of pearl. Retrieved April, 12, 2020, from http://tradereport.moc.go.th/Report/Default.aspx?Report=MenucomTopNRecode&Option=3&Lang=Th&ImExType=1&comcode=302010300. (in Thai)
Feist, B. & Mikula, B. (2014). Preconcentration of heavy metals on activated carbon and their determination in fruits by inductively coupled plasma optical emission spectrometry. Food Chemistry, 147, 302-306.
Hfocus. (2018). What is the reason of 90% of Thai people are sufficient dietary calcium intake. Retrieved October, 15, 2018, from https://www.hfocus.org/content/2018/12/16655. (in Thai)
Hou, Y., Shavandi, A., Carne, A., Bekhit, A. A., Ng, T. B., Cheung, R. C. F., & Bekhit, A. E.-D. A. (2016). Marine shells: Potential opportunities for extraction of functional and health-promoting materials. Critical
Reviews in Environmental Science and Technology, 46(11-12), 1047-1116.
Jung, W.-K. & Kim, S.-K. (2007). Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki
(Johnius belengerii) frame. European Food Research and Technology, 224(6), 763-767.
Kaplan, D. L. (1998). Mollusk shell structures: Novel design strategies for synthetic materials. Current Opinion
in Solid State and Materials Science, 3(3), 232-236.
Kishi, H., Nozawa, H., & Seki, N. (1991). Reactivity of muscle transglutaminase on carp myofibrils and myosin B. Nippon Suisan Gakkaishi, 57(6), 1203–1210.
Kumazawa, Y., Numazawa, T., Seguro, K., & Motoki, M. (1995).Suppression of surimi setting by transglutaminase inhibitors. Journal of Food Science, 60 (4), 715–717.
Laonapakula, T, Sutthia, R., Chaikoolb P. Mutohc, Y., & Chindaprasirt, P. (2016). Optimum conditions for preparation of bio-calcium from blood cockle and golden apple snail shells and characterization. Science Asia, 45(1), 10-20.
Petcharat, T., & Benjakul, S. (2017). Effect of gellan and calcium chloride on properties of surimi gel with low
and high setting phenomena. RSC Advances, 7(83), 52423-52434.
Positioning. (2020). Surimi: Market expander but raw material insufficient. Retrieved April, 11, 2020, from https://positioningmag.com/25401. (in Thai)
Steel R.G.D & Torrie J.H. (1980). Principles and procedures of statistics: a biometrical approach. McGraw-Hill, New York.
Waheed, M., Butt, M. S., Shehzad, A., Adzahan, N. M., Shabbir, M. A., Rasul Suleria, H. A., & Aadil, R. M.
(2019). Eggshell calcium: A cheap alternative to expensive supplements. Trends in Food Science & Technology, 91, 219-230.
Wikipedia. (2020a). Calcium carbonate. Retrieved April, 13, 2020, from https://en.wikipedia. org/wiki/Calcium_carbonate#Solubility.
Wikipedia. (2020b). Calcium oxide. Retrieved April, 13, 2020, from https://en.wikipedia.org/wiki/Calcium_oxide.
Yongsawatdigul J., Worratao, A. & Park J.W. (2002). Effect of endogenous transglutaminase on threadfin
bream surimi gelation. Journal of Food Science, 67(9), 3258-3263.
Zhang, C., & Zhang, R. (2006). Matrix Proteins in the Outer Shells of Molluscs. Marine Biotechnology, 8(6),
572-586.
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2020-09-01
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