Effects of Tilapia Bone Calcium on Qualities of Tilapia Sausage

Abstract

Tilapia bone powder was extracted using acetic acid (0.25 M) at a ratio of 1:50 (weight per volume) and stirred for 48 hr at room temperature (approximately 28°C). The calcium extract was adjusted to neutral pH. The calcium content in the extract was 2,376 mg.L-1, assessed by inductively coupled plasma-optical emission spectrometry. The calcium extract was added to fish sausage by replacing the ice content in the recipe with the frozen calcium extract. The sausage quality was compared to the control (without adding calcium). Proximate analysis showed that the addition of calcium resulted in moisture reduction while the ash contents increased by 1.42%. The protein and fat contents as well as the pH value were not affected (P > 0.05). The lightness, assessed by colorimeter, increased slightly (P < 0.05). Texture profile analysis revealed that the hardness and gumminess of the fish sausage increased upon adding the calcium extract. The sensory evaluation also indicated that the textural attribute of the fish sausage with calcium extract exhibited higher overall acceptance than the control.