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Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood

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  • Food Science and Technology
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Abstract

Male 5-week-old F344 rats were fed four types of experimental diet with different Ca and protein sources for 30 days, and the effect of feeding retort-treated herring bone on Ca absorption and bone metabolism were examined. The experimental diets were as follows: AIN-93G (casein-based standard breeding diet) containing 0.5% Ca from CaCO3 (C); modified AIN-93G containing 0.25% Ca from CaCO3 (L); retorted herring meat with bone containing 0.25% Ca from edible bones (PHB); and retorted deboned herring meat containing 0.06% and 0.19% Ca from retorted bones and CaCO3 (PH). There was no difference in weight increase among the groups during the feeding period. The Ca absorption rate (CAR) in the PHB and PH groups after 4 weeks was slightly lower than that of L, whereas CAR did not differ between PHB and PH. Furthermore, the involvement of absorbed calcium in bone metabolism, as assessed using the bone turnover markers, did not differ between the PHB, PH, and L groups. In conclusion, fish bones rendered edible after retort treatment are a good source of Ca, the nutritional value of which is similar to that of CaCO3, indicating that retort treatment is a suitable cooking method for using fish as a Ca source.

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Abbreviations

Ca:

Calcium

Gla-OC:

Gamma-carboxylated osteocalcin

Glu-OC:

Undercarboxylated osteocalcin

ICP-OES:

Inductively coupled plasma-optical emission spectrometer

P:

Phosphorus

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Acknowledgements

We gratefully acknowledge Dr. Hiroshi Hara (Professor emeritus, Hokkaido University) for his various suggestions for designing the animal experiment. We thank Professor Satoshi Ishizuka (Research Faculty of Agriculture, Hokkaido University) for his cooperation in preparing the experimental food.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Hokkaido University, Faculty of Fisheries Sciences, Hakodate, Japan

    Ga-Hyun Joe, Masataka Ono & Hiroki Saeki

  2. Hokkaido Research Organization, Central Fisheries Research Institute, Yoichi, Japan

    Koji Tsuji

  3. Hokkaido Research Organization, Kushiro Fisheries Research Institute, Kushiro, Japan

    Tadaaki Takeda

Authors
  1. Ga-Hyun Joe
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  2. Masataka Ono
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  3. Koji Tsuji
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  4. Tadaaki Takeda
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  5. Hiroki Saeki
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Contributions

Conceptualization: G-HJ, KT, HS; investigation: G-HJ, MO, TT, HS; resources, MO, KT, TT; writing–original draft preparation: G-HJ; writing–review and editing: HS.

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Correspondence to Hiroki Saeki.

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Joe, GH., Ono, M., Tsuji, K. et al. Nutritional value of Pacific herring bone co-ingested with fish meat as a calcium source in retort seafood. Fish Sci 87, 739–747 (2021). https://doi.org/10.1007/s12562-021-01534-5

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  • DOI: https://doi.org/10.1007/s12562-021-01534-5

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