Quality change of chicken bone residue treated by steam explosion and its application in meatballs

Animal bones are rich in nutrients, however, their development and utilization have not been extensively concerned, resulting in resource waste. Based on this, the present study used chicken bone residue as raw material to explore the effects of steam explosion on the physicochemical properties of chicken bone residue and used the chicken bone powder obtained after steam explosion as an additive to make chicken meatballs. Results showed that steam explosion could rapidly destroy the structure of chicken bone residue, reduce the particle size of chicken bone residue, and improve its protein content. Especially under the treatment of 1.8 MPa, the content of calcium, magnesium, phosphorus and zinc increased significantly, and the content of Asp, Ser, Gly, Ala, Cys, Val, Ile, Leu, Tyr, Phe, His, and Trp increased by 47.7%, 15.9%, 56.1%, 53.4%, 33.3%, 36.8%, 11.7%, 15.4%, 11.7%, 46.1%, 73%, and 225% respectively, compared with that of the control. The addition of a certain amount of chicken bone powder had no significant effect on the color of the meatball and could reduce the hardness of the meatball. This study was expected to provide some theoretical basis and process conditions for the high-value utilization of chicken bone residue. • The physicochemical properties of chicken bone residue were improved by SE. • The content of mineral and amino acid in chicken bone residue was increased by SE. • The texture of meatballs was improved by adding chicken bone residue treated by SE.