Abstract
Fish meats are used for various cooking. But their bones are mostly discarded as wastes. The developments of ways for effective utilization of fish bones(tuna) are valuable for the efficient use of calcium sources. Therefore, it was researched to effect of organic acid (such as acetic acid, malic acid, and citric acid) on mineral content and composition of fish bone extracts. The calcium of tuna bone was hardly extracted with water. However, amount of extracted were increased with added organic acids. The solid and mineral contents of soup with added to citric and malic acid had the highest levels. Calcium was extracted with tuna bone, effectively. As for the ratio of calcium and phosphorus, extraction of calcium was less than that of phosphorus without organic acid addition. As the organic acid was added, extraction of calcium was increased and their ratio also increased.
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