Abstract
AbstractBackgroundOur preliminary study proved that thermoultrasonic treatment (TUT) had a splendid optimization impact on the quality of halibut bone soup. To explore the effects of different ultrasonic power (100, 200, 300, 400, and 500 W) on the quality characteristics of halibut bone soup, the nutritional components, flavor, and micro nanoparticles (MNPs) traits were analyzed. Furthermore, comprehensive evaluation was implemented by the coefficient of variation method.ResultUsing ultrasonic power at 400 W resulted in a stable bone soup system with thick and milky white and increased migration of nutrients in soup. The contents of water‐soluble proteins, total sugar, and solids were 154.72 mg/100 ml, 18.29 mg/100 ml, and 3.07 g/100 ml, respectively. Simultaneously, the MNPs' particle size was 606.08 nm, and the particle size distribution was more concentrated. Besides, 5′‐nucleotides, organic acids, and other flavor substances in halibut bone broth were most abundant after the treatment of 400 W. The comprehensive score of halibut bone soup under 400 W treatment was the highest (28.16), obviously higher than those of other treatment groups.ConclusionTUT at 400 W can be used to produce high‐quality halibut bone soup and provide a reference for the rational application of fishbone by‐product processing.
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