Zixi Li,Meng Dong,Libo Qi,Shan Shang,Yan Guo,Lei Qin,Baoshang Fu
Frying is the necessary step of fish soup production, which directly affects the flavor and nutritional quality of the soup. To investigate the effect of edible oil on the final quality of fish bone soup, five kinds of oil were employed in this study. The results showed that olive oil could promote the dissolution of glutamic acid and aspartic acid into the soup, the umami value elevated nearly four times. Meanwhile, olive oil and sunflower oil brought more volatile flavor substances, which contributed to the highly accepted flavor. Triglyceride O-16:0/18:1/18:2 (palmitic/oleic/linoleic triglycerides) was regarded as a potential precursor for the formation of flavor substances, such as 1-octen-3-one and 2-heptanone, which contribute to the specific flavor of fish bone soup. This study revealed that frying would improve the quality of fish bone soup by changing the color and flavor profile, guiding the selection oil for the industrial processing of fish bone soup.
Wei He,Menglin Han,Ying Bu,Wenhui Zhu,Jianrong Li,Xuepeng Li
To study the physicochemical properties of micro-nanoparticles (MNPs) in thermoultrasonic treated fishbone soup, it was subjected to ultra-filtration with a 100 kDa ultrafiltration membrane to obtain large MNPs (LMNPs) and small MNPs (SMNPs). LMNPs and SMNPs were treated with force-breakers, and the interactions of the MNPs with five characteristic volatile compounds were investigated. LMNPs covered most proteins (222.66 mg/mL) and fatty acids (363.76 mg/g), while SMNPs was mostly soluble small molecules with taste substances like total free amino acids (85.26 mg/g), organic acids (2.55 mg/mL), and 5′-nucleotides (169.17 mg/100 mL). The stability of LMNPs is significantly higher than raw bone soup, and SMNPs can exist stably in the solution. Correlation analysis between flavor substance content and flavor suggested that the overall flavor profile of halibut bone soup was closely related to the content changes of 72 significant influence variables. The binding of LMNPs to characteristic flavor compounds was largely affected by hydrophobic interactions, hydrogen bonds, and ionic effects. While the binding of SMNPs to characteristic flavor compounds was largely determined by hydrophobic interaction and hydrogen bonding. This study explores the characteristics of MNPs and provides the possibility to clarify the interaction mechanism between MNPs and flavor.
危险品化学品经营许可证（带存储）