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. 2021 Nov:79:105785.
doi: 10.1016/j.ultsonch.2021.105785. Epub 2021 Oct 8.

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Wenhui Zhu  1 , Wei He  1 , Wenxuan Wang  1 , Ying Bu  2 , Xuepeng Li  1 , Jianrong Li  3 , Yuyu Zhang  4
Affiliations

Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup

Wenhui Zhu et al. Ultrason Sonochem. 2021 Nov.

Abstract

In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, particle characteristics, and flavor characteristics were analyzed. The morphology of MNPs was studied using an optical microscope. Results showed that TUT could increase the nutrient content (total sugars, 22.15 mg/100 mL; water soluble proteins, 173.24 mg/mL; fatty acids, 1779.7 mg/100 mL; solids, 3.16 g/100 mL), reduce the particle size (605.92 nm) and interfacial tension. Meanwhile, TUT make the halibut bone soup has better emulsifying characteristics and stability. The contents of flavor substances, such as esters, 5'-nucleotides, organic acids in the halibut bone soup were more abundant, while the contents of hexanal and 1-octen-3-ol and fishy off-flavor were reduced in TUT group. The overall odor and taste outline were more harmonious. Therefore, TUT can be used in the production of high quality fish bone soup, and TUT could be considered as a good deep processing technology for halibut bone and improve economic efficiency.

Keywords: Flavor; Halibut bone soup; Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); Micro-nano particles (MNPs); Thermoultrasonic treatment (TUT).

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Migration of total sugars, water-soluble proteins and solids in the halibut bone soup.
Fig. 2
Fig. 2
Heat map of fatty acids content in the halibut bone soup.
Fig. 3
Fig. 3
The particles size and PDI of the halibut bone soup.
Fig. 4
Fig. 4
Appearance and microscopic observation of MNPs in the halibut bone soup.
Fig. 5
Fig. 5
Changes of the interfacial tension of the halibut bone soup droplets.
Fig. 6
Fig. 6
Dynamic stability of the halibut bone soup.
Fig. 7
Fig. 7
Radar chart (A) and PCA (B) by e-nose of the halibut bone soup.
Fig. 8
Fig. 8
3D spectrum of HS-GC-IMS.
Fig. 9
Fig. 9
Fingerprint determination of the halibut bone soup by HS-GC-IMS.
Fig. 10
Fig. 10
Heat map of free amino acids content of halibut bone soup (A) and the content of different type of FAAs (B).
See this image and copyright information in PMC

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