The influence of homogenization–ultrasonic treatment on micro-nano particle characteristics, nutrient composition, flavor profile, and overall quality of Salmon head soup

Despite the increasing global salmon production and the recognition of by-product value, nutrient-rich salmon heads are not fully utilized for direct consumption. This study explored the influence of homogenization combined with ultrasonic treatment (HUT) on micro-nano particle (MNPs) formation, nutrient composition, flavor profile, and overall quality of salmon head soup. Results showed that HUT effectively enhanced nutrient content. Meanwhile, the size of MNPs decreased from 1967.67 nm to 674.17 nm after HUT treatment, and the soup samples exhibited improved emulsification and enhanced whiteness with a more uniform texture. HUT also enhanced the soup's antioxidant activity. Moreover, HUT promoted the generation of volatile flavor compounds, increased the content of FAAs and 5′-nucleotides. Correlation analysis revealed a significant relationship between MNPs particle size and soup quality and flavor. Overall, HUT can enhance the nutritional value, flavor, and overall quality of salmon head soup.