Effect of steam explosion pretreatment on the production of microscale tuna bone power by ultra-speed pulverization. (15th June 2021)

• Record Type: Journal Article
• Authors: Cui, Yiwei; Yang, Lihong; Lu, Weibo; Yang, Huicheng; Zhang, Yiqi; Zhou, Xiaomin; Ma, Yongjun; Feng, Junli; Shen, Qing
• Is Part Of: Food chemistry. Volume 347(2021)
• Publication Date: 2021-06-15
• Subjects: Steam explosion -- Tuna bone powder -- Pulverization -- Calcium bioavailability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129011
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Steam explosion was used to prepare tuna bone powder as a functional supplement. Steam explosion pretreatment could obtain ideal tuna bone powder in a shorter time. The median particle size of SE-TBP (13.186 μm) was smaller than that of N -TBP. SE-TBP was greater than CaCO3 and N -TBP in calcium bioavailability. Abstract: In this study, a steam explosion pretreatment method was established to prepare tuna bone powder. The conditions were optimized such that steam pressure of 0.6 MPa, reaction time of 5 min, and sample weight of 100 g. The result showed that steam explosion pretreatment would not change the chemical structure of bone powder, however, the median particle size ( D 50 ) of the steam explosion pretreated tuna bone powder (SE-TBP) (13.186 μm) was significantly smaller than that of normal biological calcium tuna bone powder ( N -TBP) (169.762 μm). The calcium absorption rate (79.75 ± 2.33%) and utilization rate (78.75% ± 2.85%) of the mice fed with SE-TBP were both higher than those of fed with CaCO3 or N -TBP with the same calcium equivalent in the feed. The steam explosion pretreatment method could obtain ideal tuna bone powder in a shorter time, provide a method for deep processing and utilization of tuna bone by-product.