Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Jan;87(1):216-230.
doi: 10.1111/1750-3841.15979. Epub 2021 Nov 28.

Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup

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

Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup

Wei He et al. J Food Sci. 2022 Jan.

Abstract

In this study, halibut bone, a byproduct of Greenland halibut processing, was prepared into a thick soup through a non-frying process. The formation of colloidal micro-nano particles and flavor characteristics in halibut bone soup was explored. The results showed that the nutrients in halibut bones migrated to the soup continuously with the cooking process and reached the highest concentration (total sugars, 38.16 mg/100 ml; water-soluble proteins, 25.71 mg/ml; fatty acids, 2.15 g/100 ml; solids, 1.14 g/100 ml) at 150 min. Taste substances such as organic acids, 5'-nucleotides and total free amino acids (TFAAs) content in halibut bone soup also reached maximum at 150 min. At this time, results for particle size showed that MNPs with uniform size (725.62 nm) were formed, which made the bone soup milky white, stable, and had good tasting. Headspace-gas chromatography-ion mobility spectrometry results showed that a total of 59 volatile substances were detected from the halibut bone soup. The content of volatile flavor substances in the 150 min group was lower than that in the 90-120 min group. Meanwhile, aldehydes and ketones gradually became esters. PRACTICAL APPLICATION: Soup is an indispensable part of the world food culture. In order to increase the added value of Greenland halibut, halibut bone soup was studied in this paper. This study found that halibut bone soup that had not been fried, formed the MNPs and has a more harmonious and pleasant flavor. Thus, non-fried halibut bone soup is a good processing method and can improve economic efficiency.

Keywords: HS-GC-IMS; colloidal; flavor; halibut bone soup; micro-nano particles (MNPs).

PubMed Disclaimer

References

REFERENCES

    1. Akagündüz, Y., Mosquera, M., Giménez, B., Alemán, A., Montero, P., & Gómez-Guillén, M. C. (2014). Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides. LWT - Food Science and Technology, 55(2), 579-585. https://doi.org/10.1016/j.lwt.2013.10.026
    1. Boekel, M. A. J. S. V. (2006). Formation of flavour compounds in the Maillard reaction. Biotechnology Advances, 24(2), 230-233. https://doi.org/10.1016/j.biotechadv.2005.11.004
    1. Boraphech, P., & Thiravetyan, P. (2015). Removal of trimethylamine (fishy odor) by c3 and cam plants. Environmental Science and Pollution Research, 22(15), 11543-11557. https://doi.org/10.1007/s11356-015-4364-3
    1. Castellani, O., David-Briand, E., Guerin-Dubiard, C., & Anton, M. (2005). Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin. Food Hydrocolloids, 19(4), 769-776. https://doi.org/10.1016/j.foodhyd.2004.09.010
    1. Duan, Z., Dong, S., Dong, Y., & Gao, Q. (2021). Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue. Food Research International, 145, 110385. https://doi.org/10.1016/j.foodres.2021.110385

Substances

LinkOut - more resources