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SOFTENING OF FISH BONE. II. EFFECT of ACETIC ACID ON SOFTENING RATE AND SOLUBILIZATION RATE OF ORGANIC MATTER FROM FISH BONE
Author(s) -
ISHIKAWA MASANOBU,
MORI SHOJI,
WATANABE HISAHIKO,
SAKAI YOSHIO
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00095.x
Subject(s) - fish bone , softening , chemistry , acetic acid , organic matter , dissolution , fish <actinopterygii> , solubility , nuclear chemistry , chromatography , materials science , organic chemistry , fishery , composite material , biology
The rates of fish bone softening and solubilization of organic matter from it were determined in dilute acetic acid of concentration ranging from 0.0% to 3.0% at temperatures ranging from 80°C to 140°C. the first‐order constant of softening, k h (min −1 ), was described by the following experimental equation. where T is absolute temperature, °K, C a is acetic acid concentration, %, and R is the gas constant, 8.314J K −1 mol −1 . the hardness of the bones was approximately proportional to the fourth power of the normalized weight of residual organic matter (the ratio of organic matter in the cooked bone to that in the raw bone). On the other hand, the dissolution of ash from the fish bone was hardly observed.