• Food Science of Animal Resources
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• v.37 no.4
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• pp.571-578
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• 2017

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.483-487
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• 2001

As a part of basic investigation for utilizing of cuttle bone as a calcium source, we examined on the extraction methods (calcining at $800^{\circ}C$ for 2 hrs, autoclaving at $121^{\circ}C$ for 10 hrs and ultrasonic treatments at $60^{\circ}C$ for 10 hrs) as a pretreatment methods for preparation of calcium-based powder from cuttle bone, The color of calcined calcium-based powder from cuttle bone was white, while that treated by other methods was light yellow. The calcium content in calcined calcium-based powder was $70.5\%$, and revealed high about 2 times compared to those pretreated by other methods. And, calcium solubility in calcined calcium-based powder was improved 22 times compared to raw cuttle bone powder, Among calcining, autoclaving and ultrasonic treatments as a pretreaoent methods for preparation of calcium-based powder from cuttle bone, calcining treatment was superior to other methods on the aspect of color, calcium solubility and purity of calcium-based powder, Judging from X-ray diffraction pattern of calcined calcium-based powder, most of calcium was present as a form of calcium oxide, But, pH of calcined calcium-based powder revealed strong alkali of pH 12.9. This pH value might invoke health risk in using food resource. Therefore, for utilization effectively calcined calcium-based powder from cuttle bone, it requires a suitable treatment such as adjustment of pH to neutral condition.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.499-505
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• 1997

This study was conducted to investigate the effect of various types of calcium sources on calcium metabolism. Sprague-Dawley male rate weighing approximately 82g were divided into 6 groups and fed experimental diets containing about 0.2% calcium for 4 weeks. Perilla leaves, dried sea mustard, mulberry leaves, loach, skim milk powder, and CaCO3 were used as calcium sources for this study. Food intake of experimental groups showed no significant difference from that of control group, but food efficiency ratio were higher in group fed loach as a calcium source. Apparent calcium absorption from perilla leaves, and skim milk powder groups as good as that in CaCO group. Femur length showed no significant difference among exjerimental groups with different calcium sources. The breaking force of bone was higher in loach and dried sea mustard groups. Weight, ash weight, and calcium content of the femur were higher in the loach diet group than in the others. Thus, calcium from not only skim milk powder but also perilla leaves, dried sea mustard, mulberry leaves, and loach appears readily available and all of these can be recommended as calcium sources.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.158-163
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• 2000

As a part of investigation for utilizing of canned tuna processing by-products as a food resource, we examined the processing conditions and characteristics (extraction methods and ashing condition) of a calcium powder from skipjack tuna bone. Among ashing, autoclaving, and shaking methods for extraction of calcium powder from skipjack tuna bone, ashing method was superior to other methods on the aspect of fish odor, white index, and calcium recovery of calcium powder. Based on the results of white index and soluble calcium ratio, the optimal ashing temperature and time for preparation of a calcium powder from skipjack tuna bone was at $900{\circ}C for 15 min$. Cohesive ratio of calcium powder by shaking at pH 7.0 was increased up to 16 hrs, but after that almost unchanged. Cohesive ratio of calcium powder by shaking for 24 hrs was increased at neutral and alkaline conditions (pH 6-8 and pH 9-11), but almost unchanged at acidic conditions (pH 2-5). For the effective utilization of the calcium powder from skipjack tuna bone, a suitable treatment is needed for improvement of calcium solubility at neutral condition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.74-79
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• 2003

The functional properties such as a firming maintenance capacity for fermented vegetables, protein coagulation capacity antibacterial activity, calcium and peroxide absorption capacity of calcium powder of cuttle bone treated with acetic acid (ATC) were examined. In the Korean pickled cucumbers (20 days), the calcium content of ethanol insoluble solids was 5,264.9 mg/100 g and this value was higher than that of control (2,036.4 mg/100 g). Protein coagulation capacity of ATC was $0.9\%$ and its calcium absorption capacity was $49.3\%.$ The peroxide absorption capacity of ATC was shown $0-1.1\%$ range. Antibacterial activity was detected above $0.2\%.$ The ATC was effective in a firming maintenance of fermented vegetables (cucumber), coagulation capacities for soybean milk and antibacterial activity. The ATC was not effective in clarifying wastewater. Peroxide absorption capacity toward linoleic acid could not be checked by ATC, but its calcium absorption ratio was high compared to that of commercial calcium powder.

• Journal of Powder Materials
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• v.23 no.3
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• pp.221-227
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• 2016

Waste oyster shells create several serious problems; however, only some parts of them are being utilized currently. The ideal solution would be to convert the waste shells into a product that is both environmentally beneficial and economically viable. An experimental study is carried out to investigate the recycling possibilities for oyster shell waste. Bulk ceramic bodies are produced from the oyster shell powder in three sequential processes. First, the shell powder is calcined to form calcium oxide CaO, which is then slaked by a slaking reaction with water to produce calcium hydroxide $Ca(OH)_2$. Then, calcium hydroxide powder is formed by uniaxial pressing. Finally, the calcium hydroxide compact is reconverted to calcium carbonate via a carbonation reaction with carbon dioxide released from the shell powder bed during firing at $550^{\circ}C$. The bulk body obtained from waste oyster shells could be utilized as a marine structural porous material.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1179-1188
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• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.195-200
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• 2009

This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

• Journal of the Korean Ceramic Society
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• v.43 no.3 s.286
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• pp.156-161
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• 2006

Impedance spectroscopy was applied to the initial hydration of calcium phosphate bone cements in order to investigate the electrical/dielectric properties. Hydration or equivalently setting was monitored as a function of the amount of water and initial powder characteristics. Higher amounts of water produced more open microstructures, leading to higher conductivity and enhanced dielectric constant. The effects of the initial characteristics in the powder were investigated using bone cement powder prepared with and without granulation. Granulated powder exhibited a significant change in resistance and produced a higher dielectric constant than those of conventional powder. Through a simplified modeling, the effects of thickness in reaction products and pore sizes were estimated by the frequency-dependent impedance measurements. Furthermore, impedance spectroscopy was proven to be a highly reliable tool for evaluating the continuous change in pore structure occurring in calcium phosphate bone cements.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.297-298
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• 2006

Free-machining agent 'KSX' contains complex calcium oxide is developed. The effect of admix ratio of KSX on mechanical properties and machinability with two different cutting speeds is reported. KSX displays improved machinability without deterioration of mechanical properties up to 0.3mass% addition. It was observed that KSX is effective with a small addition of 0.1mass% at slower cutting speed, and increased of admix ratio is effective at faster cutting speed.