Inorganic Constituents of Bone of Fish

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  • Hamada Moritsugu
    Department of Food Science and Technology, National Fisheries University
  • Nagai Takeshi
    Department of Food Science and Technology, National Fisheries University
  • Kai Norihisa
    Department of Food Science and Technology, National Fisheries University
  • Tanoue Yasuhiro
    Department of Food Science and Technology, National Fisheries University
  • Mae Hideo
    Department of Ceramics, Industrial Technology Institute, Yamaguchi Prefectural Government
  • Hashimoto Masashi
    Department of Ceramics, Industrial Technology Institute, Yamaguchi Prefectural Government
  • Miyoshi Kiyoharu
    Department of Ceramics, Industrial Technology Institute, Yamaguchi Prefectural Government
  • Kumagai Hiroshi
    Department of Food Chemistry, Yamaguchi Prefectural Research Institute of Health
  • Saeki Kiyoko
    Department of Food Chemistry, Yamaguchi Prefectural Research Institute of Health

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The inorganic constituents of fish bone ash were examined by both X-ray diffraction analysis and elemental analysis. Fifteen species of fish were selected from Teleostomi and Elasmobranchi. Cattle and swine as Eutheria and fowl as Neornithes were also investigated to compare with the Teleostomi and Elasmobranchii. All ashed bone samples were classified in to three groups composed mainly of either hydroxyapatite (HAP), β type Ca3(PO4)2 (TCP), or their mixture; HAP type, TCP type, and HAP-TCP type. Sample species of the HAP type were sea bream, horse mackerel, carp, shark, cattle, swine, and fowl. The TCP type species was Japanese anchovy. HAP-TCP types were sardine, mackerel, tilefish, croaker, triggerfish, lizard fish, Spanish mackerel, flying fish, conger eel, and flat fish. Molar ratios of Ca with or without either Mg or Na to P for the examined bone ashes coincided with the theoretical values of HAP and TCP.

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