Properties of bone from catfish heads and frames

Authors: Bechtel, Peter; Watson, Michael; Lea, Jeanne; Bett Garber, Karen; Bland, John

Submitted to: Journal of Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/26/2018
Publication Date: 3/2/2019
Citation: Bechtel, P.J., Watson, M.A., Lea, J.M., Bett Garber, K.L., Bland, J.M. 2019. Properties of bone from catfish heads and frames. Journal of Food Science and Nutrition. 7:1396-1405. https://doi.org/10.1002/fsn3.974.
DOI: https://doi.org/10.1002/fsn3.974

Interpretive Summary: Using catfish backbones and head bone to develop a calcium rich supplement has the potential to combat osteoporosis and improve bone health in the elderly. Various studies indicate that the consumption of calcium has the advantage of enhancing the structural integrity of bone and consumption of calcium has the advantage of enhancing the structural integrity of bone. The objective of this paper was to evaluate several methods of producing a purified catfish bone fractions from catfish frames and heads and determine the composition of the purified bone fractions. Bone from catfish frames was prepared using two methods; 1) use a proteolytic enzyme to digest the non-bone tissues and 2) after boiling the frames ,remove the non-bone tissues with high-pressure water. Both methods produced clean bone products with some differences in ash and lipid content; however, percent protein was similar using both methods. The amino acid profiles were similar for both methods with high levels of hydroxyproline present and elemental composition were also similar. Bone from catfish heads was prepared by digestion of the non-bone tissues with a proteolytic enzyme and collection of the bone with a sieve. After enzyme digestion , the dried head bone was 51% mineral, 38% protein and 7% lipid. The amino acid profile had high levels of hydroxyproline and lower levels of many essential amino acids, consistent with connective tissue proteins. Results from this study will be used in the development of new value-added food and feed ingredients from catfish bone.

Technical Abstract: The objective of this paper was to evaluate several methods of producing purified catfish bone fractions from catfish frames and heads and determine the composition of the purified bone fraction. Fresh samples of catfish frames and heads were obtained from a large commercial catfish processor. Triplicate samples were processed for all treatments. Two methods were developed to remover non-bone tissue from the frames, 1) use a proteolytic enzyme to digest the non-bone tissues and 2) after boiling the frames, remove the non-bone tissues with high-pressure water. The ash, protein, and lipid contents of unprocessed dried frames were 17%, 33% and 41%, respectively. After the enzymatic and high-pressure water treatment processes, the bone compositions for the two processes were 62% and 54% ash, 35% and 33 % protein and 9% and 2% lipid, respectively. After the processing treatments the calcium content was 21-25%, phosphorus content 10-11%, and contents of magnesium, manganese, zinc and nickel were increased. Hydroxyproline content increased from 4% of the amino acids in the untreated bone to 7-8% for the processed treatment. Tissues were removed from catfish heads by digestion with a proteolytic enzyme and collection of the bone with a sieve. After the longest digestion period, dried head bone was 51% ash, 38% protein, and 7% lipid. The amino acid profiles showed high levels of hydroxyproline and lower levels of many essential amino acids. With increased enzymatic hydrolysis time, percent calcium and phosphorus increased. Results from this study will be used in the development of new value-added food and feed ingredients from catfish bone.