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

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-08 DOI:10.1016/j.foodchem.2025.145476

Junli Feng, Ningsi Xu, Yiran Jin, Yu Zhang, Fei Xu, Fang Yao, Zejun Wang, Liting Ji, Qing Shen

{"title":"The influence of homogenization–ultrasonic treatment on micro-nano particle characteristics, nutrient composition, flavor profile, and overall quality of Salmon head soup","authors":"Junli Feng, Ningsi Xu, Yiran Jin, Yu Zhang, Fei Xu, Fang Yao, Zejun Wang, Liting Ji, Qing Shen","doi":"10.1016/j.foodchem.2025.145476","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"51 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.145476","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

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.

查看原文本刊更多论文

均质-超声处理对鲑鱼头汤微纳颗粒特性、营养成分、风味及整体品质的影响

尽管全球鲑鱼产量不断增加，并认识到副产品的价值，但营养丰富的鲑鱼头并没有充分用于直接消费。本研究探讨了均质联合超声处理（HUT）对鲑鱼头汤微纳颗粒（MNPs）形成、营养成分、风味特征和整体品质的影响。结果表明，HUT能有效提高营养成分含量。同时，经HUT处理后，MNPs的粒径从1967.67 nm减小到674.17 nm，汤样的乳化性得到改善，白度增强，质地更加均匀。HUT还增强了汤的抗氧化活性。此外，HUT促进了挥发性风味化合物的生成，增加了FAAs和5′-核苷酸的含量。相关分析表明，MNPs颗粒大小与汤的品质和风味之间存在显著的相关关系。总的来说，HUT可以提高鲑鱼头汤的营养价值、风味和整体质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.