Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup
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 m...
Published in: | Ultrasonics Sonochemistry |
---|---|
Main Authors: | , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier
2021
|
Subjects: | |
Online Access: | https://doi.org/10.1016/j.ultsonch.2021.105785 https://doaj.org/article/c5f54518c4ca4b94962616386bc3cf84 |
id |
ftdoajarticles:oai:doaj.org/article:c5f54518c4ca4b94962616386bc3cf84 |
---|---|
record_format |
openpolar |
spelling |
ftdoajarticles:oai:doaj.org/article:c5f54518c4ca4b94962616386bc3cf84 2023-05-15T16:29:31+02:00 Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup Wenhui Zhu Wei He Wenxuan Wang Ying Bu Xuepeng Li Jianrong Li Yuyu Zhang 2021-11-01T00:00:00Z https://doi.org/10.1016/j.ultsonch.2021.105785 https://doaj.org/article/c5f54518c4ca4b94962616386bc3cf84 EN eng Elsevier http://www.sciencedirect.com/science/article/pii/S1350417721003278 https://doaj.org/toc/1350-4177 1350-4177 doi:10.1016/j.ultsonch.2021.105785 https://doaj.org/article/c5f54518c4ca4b94962616386bc3cf84 Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105785- (2021) Halibut bone soup Thermoultrasonic treatment (TUT) Micro-nano particles (MNPs) Flavor Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) Chemistry QD1-999 Acoustics. Sound QC221-246 article 2021 ftdoajarticles https://doi.org/10.1016/j.ultsonch.2021.105785 2022-12-31T11:17:27Z 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. Article in Journal/Newspaper Greenland Directory of Open Access Journals: DOAJ Articles Greenland Ultrasonics Sonochemistry 79 105785 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Halibut bone soup Thermoultrasonic treatment (TUT) Micro-nano particles (MNPs) Flavor Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) Chemistry QD1-999 Acoustics. Sound QC221-246 |
spellingShingle |
Halibut bone soup Thermoultrasonic treatment (TUT) Micro-nano particles (MNPs) Flavor Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) Chemistry QD1-999 Acoustics. Sound QC221-246 Wenhui Zhu Wei He Wenxuan Wang Ying Bu Xuepeng Li Jianrong Li Yuyu Zhang Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup |
topic_facet |
Halibut bone soup Thermoultrasonic treatment (TUT) Micro-nano particles (MNPs) Flavor Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) Chemistry QD1-999 Acoustics. Sound QC221-246 |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Wenhui Zhu Wei He Wenxuan Wang Ying Bu Xuepeng Li Jianrong Li Yuyu Zhang |
author_facet |
Wenhui Zhu Wei He Wenxuan Wang Ying Bu Xuepeng Li Jianrong Li Yuyu Zhang |
author_sort |
Wenhui Zhu |
title |
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup |
title_short |
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup |
title_full |
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup |
title_fullStr |
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup |
title_full_unstemmed |
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup |
title_sort |
effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in greenland halibut bone soup |
publisher |
Elsevier |
publishDate |
2021 |
url |
https://doi.org/10.1016/j.ultsonch.2021.105785 https://doaj.org/article/c5f54518c4ca4b94962616386bc3cf84 |
geographic |
Greenland |
geographic_facet |
Greenland |
genre |
Greenland |
genre_facet |
Greenland |
op_source |
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105785- (2021) |
op_relation |
http://www.sciencedirect.com/science/article/pii/S1350417721003278 https://doaj.org/toc/1350-4177 1350-4177 doi:10.1016/j.ultsonch.2021.105785 https://doaj.org/article/c5f54518c4ca4b94962616386bc3cf84 |
op_doi |
https://doi.org/10.1016/j.ultsonch.2021.105785 |
container_title |
Ultrasonics Sonochemistry |
container_volume |
79 |
container_start_page |
105785 |
_version_ |
1766019216286154752 |