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Ultrason Sonochem

Title:		Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup
Author(s):		Zhu W; He W; Wang W; Bu Y; Li X; Li J; Zhang Y;
Address:		"College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China. College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China. Electronic address: buying@bhu.edu.cn. College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China. Electronic address: lijianrong@bhu.edu.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China"
Journal Title:		Ultrason Sonochem
Year:		2021
Volume:		20211008
Issue:
Page Number:		105785 -
DOI:		10.1016/j.ultsonch.2021.105785
ISSN/ISBN:		1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking)
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:		Animals Flavoring Agents *Flounder Greenland Odorants/analysis Taste Ultrasonics Volatile Organic Compounds Flavor Halibut bone soup Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) Micro-nano particles (MNPs) Thermoultrasonic treatment;
Notes:		"MedlineZhu, Wenhui He, Wei Wang, Wenxuan Bu, Ying Li, Xuepeng Li, Jianrong Zhang, Yuyu eng Netherlands 2021/10/16 Ultrason Sonochem. 2021 Nov; 79:105785. doi: 10.1016/j.ultsonch.2021.105785. Epub 2021 Oct 8"