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

Zhu, Wenhui; He, Wei; Wang, Wenxuan; Bu, Ying; Li, Xuepeng; Lǐ, Jiànróng; Zhang, Yuyu

doi:10.1016/j.ultsonch.2021.105785

Cited by 22 publications

(28 citation statements)

References 48 publications

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“…This result was probably due to the longer heating process that precedes CP and EC soups, which destroyed the fibrous cells of the chicken and structure of the Clitocybe squamulose tissues, thereby releasing sugars. Moreover, the CP and EC had micro-porous structures on their liners, which tended to generate swirls and higher pressure ( 26 ) when the soup collided with the liner. This phenomenon facilitated the migration of sugars from the ingredients into the soup.…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

Front. Nutr.

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The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5′-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5′-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.

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Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

Front. Nutr.

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“…Liu & Fang (2022) reported the determination of the volatile components of roasted mullet roe by headspace–solid‐phase microextraction–gas chromatography–olfaction (HS‐SPME‐GC‐O) and found that the concentration of aldehydes was positively correlated with the roasting temperature and could play an important role in the formation of characteristic flavor in mullet roe even at low concentrations. Aldehyde compounds have grassy, fruity, nutty aromas at low concentrations, but when the concentration exceeds a certain threshold, they will produce some putrid fishy smell (Zhu et al, 2021). It can be seen from Table 1 that the absorption peak intensities of most aldehyde compounds in SUG increased after heating, such as nonanal, E‐2‐octanal, phenylacetaldehyde, octanal, benzaldehyde, hexanal, and heptanal.…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS

Wang

Jiang

et al. 2022

Food Processing Preservation

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To study the relationship between sea urchin phospholipids (SUP) and sea urchin gonads (SUG) in flavor production, volatile flavor components of SUG and SUP were analyzed and characterized with gas‐ion mobility spectrometry (GC‐IMS) combined with a flavor analyzer (Flavourspec®‐G.A.S). A total of 48 volatile flavor compounds, mainly aldehydes (29), ketones (6), and esters (4), were identified in the heated SUG and SUP. By constructing flavor fingerprints of SUG and SUP, significant changes of flavor compounds were observed before and after heating. It was shown that some volatile compounds were detected in both SUG and SUP, such as E‐2‐octanal, 3‐methylbutyraldehyde, 2,3 pentanedione, 2‐pentylfuran, and trimethyl pyrazine, which were presumed to be mainly generated from flavor precursors in SUP after heating. Principal Component Analysis (PCA) showed significant differences of volatile flavor in SUG and SUP before and after heating, suggesting that heating played an important role in flavor production in sea urchins. Therefore, SUP heated was responsible for key flavor substances production in SUG, which can provide a scientific basis for the flavor fortmation mechanism of sea urchins. Novelty Impact Statement Analysis of the role of phospholipids on sea urchin flavor formation by comparing the flavor changes of sea urchin gonads and sea urchin phospholipids after heating will help understand the flavor formation mechanism in foods. Flavor components in sea urchin gonads and phospholipids were significantly changed after heating suggested that heating plays an important role in flavor production. Changes in phospholipids in sea urchin gonads may be related to changes in flavor.

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“…It was rich in fatty acids, and there were many kinds of them, among which the monounsaturated fatty acid (MUFA) content was the highest. Lipids in fishbone migrated to the soup and participated in the formation of the MNPs system 3 . It was clear that the contents of fatty acids leaching from the broth increased along with the delivery of ultrasound power and reached the highest level of 2538.93 mg/100 ml at 400 W. Reasons were that the shock waves and microjets generated by ultrasound that caused biological tissue damage, resulting in more FAs going to the broth.…”

Section: Resultsmentioning

confidence: 99%

“…The content of water‐soluble proteins was measured by a BCA kit 15 . The constant weight drying method was adopted for the determination of solids content in halibut bones soup at 102–105°C 3 . The fatty acids content was detected by Zhang et al 16 using a gas chromatograph.…”

Section: Methodsmentioning

confidence: 99%

“…As one of the main by‐products, there is still a lot of residual fish among the halibut bones, so it is a perfect raw material for preparing soup 2 . In the process of stewing, the nutrients in raw material migrate into the soup, gradually forming a complex colloidal system, whose formation depends on several physical and chemical reactions, including the migration of nutrients and the formation of new components 3 . The formation of these new elements gathers together and then promotes the liquid gel system particles to form nanoscale particles, so‐called micro nanoparticles (MNPs) 4,5 .…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive evaluation of the Greenland halibut bone soup quality traits under different thermoultrasonic power

Han

et al. 2022

JSFA Reports

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Background: Our preliminary study proved that thermoultrasonic treatment (TUT) had a splendid optimization impact on the quality of halibut bone soup. To explore the effects of different ultrasonic power (100, 200, 300, 400, and 500 W) on the quality characteristics of halibut bone soup, the nutritional components, flavor, and micro nanoparticles (MNPs) traits were analyzed. Furthermore, comprehensive evaluation was implemented by the coefficient of variation method.Result: Using ultrasonic power at 400 W resulted in a stable bone soup system with thick and milky white and increased migration of nutrients in soup. The contents of water-soluble proteins, total sugar, and solids were 154.72 mg/100 ml, 18.29 mg/100 ml, and 3.07 g/100 ml, respectively. Simultaneously, the MNPs' particle size was 606.08 nm, and the particle size distribution was more concentrated. Besides, 5 0 -nucleotides, organic acids, and other flavor substances in halibut bone broth were most abundant after the treatment of 400 W. The comprehensive score of halibut bone soup under 400 W treatment was the highest (28.16), obviously higher than those of other treatment groups.Conclusion: TUT at 400 W can be used to produce high-quality halibut bone soup and provide a reference for the rational application of fishbone by-product processing.

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

Abstract: Graphical abstract

Cited by 22 publications

References 48 publications

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS

Comprehensive evaluation of the Greenland halibut bone soup quality traits under different thermoultrasonic power

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