ArticleUltrasonics sonochemistry2021
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Ultrasonic-Assisted Stewing Enhances Chicken Soup Flavor by Promoting Flavor Precursor Release and Key Aroma Compound Formation.Foods (Basel, Switzerland) · 2026Article
- Quality Improvement of Porcine Bone Broth via Enzyme-Driven Flavor Release and Structural Modification.Journal of food science · 2026Article
- Effects of Controlled Atmosphere Conditions on the Quality Characteristics, Physicochemical and Antioxidant Properties of Pork Bone Broth.Foods (Basel, Switzerland) · 2026Article
- Effect of low-temperature vacuum cooking (Food chemistry: X · 2026Article
- The Influence of Fish Bone Powders on the Bone Density in Corticosteroid-Induced Osteoporosis Rats.Journal of bone metabolism · 2025Article
- Characterization andCurrent drug delivery · 2025Article
- Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.Food chemistry: X · 2025Article
- Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability.Foods (Basel, Switzerland) · 2024Article
- Flavor characteristics of large yellow croaker soup served with different dried edible fungi.Food chemistry: X · 2024Article
- Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.Foods (Basel, Switzerland) · 2024Article
- Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes.Foods (Basel, Switzerland) · 2023Article
- Effect of cooking modes on quality and flavor characteristic inFrontiers in nutrition · 2022Article
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7 authors.
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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.
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