Effect of steam explosion pretreatment on the production of microscale tuna bone power by ultra-speed pulverization

被引：22

作者：

Cui, Yiwei ^{[1
]}

Yang, Lihong ^{[1
]}

Lu, Weibo ^{[1
]}

Yang, Huicheng ^{[2
]}

Zhang, Yiqi ^{[1
]}

Zhou, Xiaomin ^{[3
]}

Ma, Yongjun ^{[3
]}

Feng, Junli ^{[1
]}

Shen, Qing ^{[1
,2
]}

机构：

[1] Zhejiang Gongshang Univ, Inst Seafood, Zhejiang Prov Joint Key Lab Aquat Prod Proc, Collaborat Innovat Ctr Seafood Deep Proc, Hangzhou, Peoples R China

[2] Zhejiang Marine Dev Res Inst, Zhoushan, Peoples R China

[3] Zhejiang Xingye Grp Co Ltd, Zhoushan, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 347卷

基金：

中国国家自然科学基金;

关键词：

Steam explosion; Tuna bone powder; Pulverization; Calcium bioavailability;

D O I：

10.1016/j.foodchem.2021.129011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 (D50) of the steam explosion pretreated tuna bone powder (SE-TBP) (13.186 mu m) was significantly smaller than that of normal biological calcium tuna bone powder (N-TBP) (169.762 mu m). 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.

引用

页数：7

共 21 条

[1] Dietary impacts of sulphuric acid extracted fish bone compounds on astaxanthin utilization and muscle quality in Atlantic salmon (Salmo salar) [J].