ArticleFood chemistry: X2025
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Meat flavor ofFood chemistry: X · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Food chemistry: X · 2026Article
- Comparative Analysis of Flavor and Starch Physicochemical Properties in Different Varieties of Baked Sweet Potatoes.Foods (Basel, Switzerland) · 2026Article
- Effect of low-temperature vacuum cooking (Food chemistry: X · 2026Article
- Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor.Foods (Basel, Switzerland) · 2026Article
- From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (Foods (Basel, Switzerland) · 2025Article
- Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods.Food chemistry: X · 2025Article
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Authors and funding
7 authors.
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Abstract
In this study, silver carp by-products were used as raw materials to prepare silver carp bone soup under four processing conditions: CF, CY, GF, and GY. The results showed that the content of soluble protein and FAA content in fish soup increased significantly after high-pressure cooking, decreased the particle size of micro-nanoparticles of protein and fat, and rendered the system relatively more stable. It was also found that the GY samples had a significantly higher variety and abundance of flavor compounds than the other three groups of samples. The results of the correlation network model showed that m-phthalaldehyde and phenylacetaldehyde were significantly correlated with most of the FFAs, and Met, Ile and Arg were significantly positively correlated with most of the flavor compounds. In conclusion, the nutritional quality and flavor of silver carp were relatively improved after high-pressure cooking (pressure 70 kPa, cooking for 45 min).
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