Fish Soup Research Articles

Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides. Compared to freshwater fish soup, seawater fish soup exhibited a higher degree of lipid unsaturation, with significantly elevated levels of highly unsaturated lipids. Umami, the predominant taste profile of fish soup, likely resulted from the synergistic umami-enhancing effect of amino acids (Glu and Asp) and 5′-nucleotides (IMP, AMP, and GMP). The high taurine content in fish soup makes it an excellent dietary supplement. Notably, the 5′-nucleotide content in fish soup is substantial and should be consumed in moderation by individuals with elevated uric acid levels.

Multi-omics profiling the dynamic variations of flavor and nutritional components during pearl gentian grouper soup processing

Flavor and nutritional value are essential components of fish soup, as highlighted by both producers and consumers. This study systematically examined the color, aroma, taste, and nutritional composition of pearl gentian grouper soup (PGGS) samples processed over varying durations, employing multi-omics technologies, including sensomics, volatilomics, lipidomics, and metabolomics. A comprehensive identification of 58 volatile aroma compounds, 407 lipids, 203 metabolites, and 47 taste components was achieved. The findings indicated that as processing time increased, the brightness of PGGS diminished, resulting in a thicker consistency. The aroma profile of PGGS was predominantly characterized by meaty and fatty notes, which were closely associated with carbonyl compounds (nonanal, dodecanal, (E)-2-octenal, and 2-undecanone) that developed due to glyceride oxidation during prolonged thermal processing. The predominant taste profile of PGGS was identified as umami, likely resulting from the synergistic effects of umami-enhancing amino acids (glutamic acid, aspartic acid) and 5ʹ-nucleotides (adenosine monophosphate, inosine monophosphate, guanosine monophosphate). Furthermore, PGGS may represent a significant source of taurine, with its taurine content accounting for over 60% of the total free amino acids (FAAs). Considering the variations in color, flavor, and nutritional content throughout the processing of PGGS, as well as the associated time costs, a processing duration of 2 h was optimal.

Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability.

This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with boiling water treatment. The nutritional properties of fish broth mainly include protein, fat, total sugar, 5'-nucleotide and free amino acid content. To achieve a similar effect of nutrient extraction, the thermo-ultrasonic treatment required a shorter time (30 min) than boiling water (120 min). The water-soluble protein, fat and total sugar contents were at their maximum at 120 min of the thermo-ultrasonic treatment. In particular, the fat content increased with the time of thermo-ultrasonic treatment from 0.58% to 2.70%. The emulsion structure of the fish soup was characterized by measuring its color and particle size, using optical microscopy and confocal laser scanning microscopy, and determining its storage stability. Thermo-ultrasonic treatment reduced the particle size of the fish broth emulsion and the fat globules became smaller and more homogeneous. Ultrasonication not only accelerated the nutritional and flavor content of the fish head broth, but also reduced the particle size and enhanced the stability of the emulsified system of the fish broth. The fish head tissue was more severely disrupted by the cavitation effect of an ultrasound, and nutrients migrated more and faster. This was mainly due to the cavitation and mechanical breaking force of the ultrasound on the fish head tissue and the fat globules of the fish broth. Altogether, these findings suggest that the thermo-ultrasonic treatment technique is useful for processing nutrient-rich, storage-stable and ready-to-eat fish head broth.

Insight into the mechanism of snakehead fish ( Channa argus) soup promoting skin wound healing using rat and cell models

Insight into the mechanism of snakehead fish ( <i>Channa argus</i>) soup promoting skin wound healing using rat and cell models

Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment.

In conventional fish soup processing, valuable aquatic resources like fish skins, bones, and scales are often squandered. This study was aimed at investigating if comminution combined with pressure-conduction treatment has the potential to enhance the reutilization of cooking residues. The different blending ratios of original soup (OS), made from the initial cooking of fish, and residue soup (RS), produced from processed leftover fish parts, were alternatively investigated to satisfy the new product development. Comminution combined with pressure-conduction treatment significantly increased the nutrient contents of calcium, soluble proteins and total solids in crucian carp soup (p < 0.05). With the increase in RS ratio, the decomposition of inosine monophosphate (IMP) and free amino acids was accelerated, but the accumulation of aromatic compounds was promoted simultaneously. In addition, the Maillard reaction may lead to a reduction in aldehydes, causing a diminution in the characteristic flavor of fish soup, while the formation of 1-octen-3-ol can enhance the earthiness of the fish soup. The electronic tongue test results and the sensory results showed that the blend ratio of OS and RS at 7:3 had a more significant umami and fish aroma (p < 0.05). Under this condition, the mixed soup has better nutritional values and flavor characteristics.

Validating Indigenous Farmers' Practice in the Management of the Fall Armyworm Spodoptera frugiperda (J. E. Smith) in Maize Cropping Systems in Africa.

Before the invasion of the fall armyworm (FAW) Spodoptera frugiperda into Africa, smallholder farmers had been using indigenous practices such as applying fish soup to plants to manage stemborer pests. Although farmers have since begun adapting this practice against FAW, no attempt has been made to scientifically evaluate this practice. Therefore, we assessed the efficacy of applying fish soup to maize plants that were artificially infested with FAW under semi-field conditions. Our results showed that foliar damage is inversely correlated with the concentration of a fish soup and sugar solution, with the highest (100%) concentration resulting in the lowest foliar damage and the highest plant recovery. The FAW foliar damage results for maize plants treated with 100%, 50%, 10% fish soup and sugar, and distilled water were 46.3 ± 5.6, 51.1 ± 5.0, 71.6 ± 5.2, and 99.4 ± 0.4%, respectively, whereas plant recovery results from the same treatments were 35.2 ± 3.7, 31.1 ± 5.4, 20.0 ± 4.6, and 0.0 ± 0.0%, respectively. A concentration of fish soup and sugar solution of at least 25.9% was required to achieve the lowest foliar damage of 17.8% and peak plant recovery of 73.6%. Fish soup and sugar solutions attracted a wide range of insects, including potential natural enemies (predators and parasitoids) of FAW, in a dose-dependent manner. Maize plants treated with fish soup and sugar showed higher chlorophyll content and better growth than the control did. Proximate and chemical analysis showed that fish soup contains essential plant growth nutrients (e.g., nitrogen, phosphorus, and calcium). Through GC-MS analyses, we identified 76 volatile organic compounds in fish soup, of which 16 have been reported as insect attractants, highlighting their potential ecological significance. Therefore, the indigenous pest management practices for FAW, such as the use of fish soup, deserve particular attention. These practices could contribute to food security and improve the livelihoods of vulnerable communities. Further field validation studies, economic analyses, product development, and optimisation are therefore required to optimise the use of fish soup based on fish waste.

Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758)

This study investigated the proximate composition and sensory properties of fish soup prepared using European anchovy (Engraulis encrasicolus). According to the proximate composition analysis of fish soup, the crude protein, crude fat, crude ash, moisture, and carbohydrate values were found to be 5.04%, 6.22%, 1.46%, 82.05%, and 5.23%, respectively. In the sensory evaluation of fish soup, odor, oiliness, saltiness, bitterness, hardness, juiciness, aroma, appearance, overall acceptance, and purchase intent criteria were used. According to the sensory analysis results, it was seen that the panelists appreciated the anchovy soup. In the evaluation of overall acceptance, 46.66% of the panelists expressed “I liked it”, 46.66% expressed “I liked it very much”, and only 6.68% expressed “I liked it a little”. Based on the expressed purchase intentions, it was unanimously declared by all panelists that they were inclined to get the fish soup. Considering the sensory analysis results, it has been shown that the fish soup obtained using anchovy can also be used industrially. Thus, these products are thought to contribute to increasing fish consumption and healthier food consumption.

Flavor characteristics of large yellow croaker soup served with different dried edible fungi

The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.

Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of Listeria innocua.

The effect of high-pressure treatment with supercritical CO2 on the inactivation of Listeria innocua in a fish soup was investigated. The soup was inoculated with L. innocua, packaged in modified atmosphere with 50:50 or 95:5 CO2:N2, high-pressure processed (300, 350, 400 and 600 MPa, 2 min) under subcritical (T < 304 K) or supercritical conditions (T > 304 K) and stored at 4 °C for up to 53 days. Treatment at 400 and 600 MPa had a significant (p < 0.05) effect on L. innocua under both supercritical and subcritical conditions. In contrast, pressurization at 350 MPa and supercritical conditions were needed to significantly (p < 0.05) inactive L. innocua. Increased levels of CO2 in the headspace significantly (p < 0.05) reduced the bacterial load during processing, and supercritical conditions had a significant (p < 0.01) interaction with both CO2 levels and pressure. Increased storage time gave significantly increased levels of L. innocua at 400 and 600 MPa. In addition, high levels of CO2 significantly decreased (p < 0.001) growth. However, 350 MPa under supercritical conditions seemed to set the L. innocua in a permanent lag phase, with slow and steadily decreasing numbers of bacteria during storage. All the design variables resulted in significant inactivation of L. innocua, and supercritical conditions combined with high levels of CO2 inhibited the recovery of L. innocua to a large degree.

Перспективы использования водного и растительного видов сырья Волго-Каспийского региона в технологии приготовления рыбоовощных супов для геродиетического питания

The possibility of using pike-perch of the ordinary Volga-Caspian basin and vegetable raw materials (Jerusalem artichoke and wormwood herb) in the technology of fish and vegetable soups for gerodietic nutrition has been found. It was determined that in the mass composition of pike-perch caught by the fishing artel “Chelyuskinets” and harvested by the fish processing enterprise VES, LLC the muscle tissue (meat) during its butchering made 44.5–45.1 and 40.4%, respectively. Pike perch meat belongs to the protein (18.0–19.0%) low-fat (1.1%) type of raw material. It was found that in the tubers of Jerusalem artichoke Skorospelka growing in the Astrakhan region, the water content was 77.0%, protein 4.0%, carbohydrates 18.0%, while the energy value of the raw material was 88 kcal/100 g. It has been stated that 0.01% aqueous extract of the medicinal herb wormwood has good organoleptic properties: it is colorless, odorless, with a slightly astringent taste of wormwood. This variant of the extract was chosen for adding into the fish broth. There have been developed the formulations and prototypes of ready-to-eat fish and vegetable products: fish soup with minced pikeperch meatballs with wormwood extract, soup with minced pikeperch meatballs with potatoes in vegetable broth, soup with minced pikeperch meatballs with Jerusalem artichoke in fish and vegetable broth. Their organoleptic parameters of the product quality were studied, a significantly increased content of protein substances (7.7%) for the soup was found with a low fat content (1.1%) and low energy value (51.1 kcal/100 g), which allows classifying soup samples as functional gerodietic foodstuffs.

Socio-cultural influences on children’s feeding habits and feeding frequencies in Ouagadougou, Burkina Faso: a retrospective survey

BackgroundFrom 6 months of age, children need, in addition to breast milk, a complementary food whose nutritional composition meets their needs. However, low consumption of child-specific foods in favor of adult foods has been documented. Thus, the lack of adaptation of children to family feeding conditions has been the source of frequent malnutrition in some low-income countries. In Burkina Faso, little data is available on family-type food consumption by children. The objective was to describe the socio-cultural influences on feeding habits and food consumption frequencies of infants aged 6–23 months in Ouagadougou.MethodsThe study was conducted from March to June 2022 using a structured questionnaire. A reminder of the previous 24 h’ meals was used to assess 618 children's food consumption. Mother–child pairs were selected using the simple random sampling method, and data collection was done by the interview method. Sphinx V5, IBM SPSS Statistics 20.0 and XLSTAT 2016 software were used to process data.ResultsInfluences between the consumption of certain foods and the mother’s social status were observed. The most consumed foods are simple porridges (67.48%), Tô/rice (65.70%), cookies and cakes (62.94%), juices and sweetened drinks (62.94%). Cowpeas (17.31%), improved porridge (13.92%) and eggs (6.63%) are the least consumed. The most meals frequency was three meals daily (33.98%), and children with the minimum daily meal frequency were 86.41%. Principal component analysis showed that the mother's social status influenced the consumption of imported infant flours, fish soups, fruits, juices and sweetened drinks, cookies and cakes, simple porridge, and tô/rice. Concerning the consumption of local infant porridges, 55.72% of the children who consumed them appreciated positively. However, for 57.75% of the parents, the lack of information limits the consumption rate of this type of flour.ConclusionHigh consumption of family-type meals was observed and was influenced by parental social status. In addition, the rate of acceptable meal frequencies was generally high.

The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases

ABSTRACT The aim was to study the changes in flavor compounds hydrolyzed by different proteases in fish soup boiled with fish scraps The odor compounds were extracted by solid-phase microextraction (SPME) and analyzed by two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS). The state of the distribution of free amino acids, 5’-nucleotides, peptides and equivalent umami concentration (EUC) were investigated. It was found that enzymatic hydrolysis significantly reduced off-flavor compounds, and the umami taste increased significantly. The synergistic effect between FlavourzymeTM and ProtamexTM (F-P) made the flavor of enzymatic hydrolysis better than that of other enzymes.

Dietary advice in diabetes mellitus.

Dietary advice in diabetes mellitus.

Исследование влияния растительных добавок на изменение массовой доли влаги в рыбном фарше при сушке

The article presents experimental data on the effect of vegetable additives on changing the moisture mass frac-tions in minced fish in the course of drying. Minced whole fish, minced fish carcass, minced fish fillet with carrots, minced fish fillet with corn flour were taken as samples for drying. The most common fish in Sierra Leone, sardinella (Sardinella maderensis), was taken as fish raw material. Based on experimental studies, the drying curves were built depending on the changes in the mass fractions of moisture in minced fish with vegetable additives, the drying modes were substantiated. The low-temperature regime of 50 °C and the high-temperature regime of 100 °C and different drying cycles make it possible to obtain dry bases for soups and sauces with high organoleptic characteristics and increased nutritional value. As a result of the research, it was shown that the changes in the mass fraction of moisture in minced fish in the course of drying were influenced not only by temperature, but also by vegetable supplements. Minced fillet at the end of the drying process at both 50 and 100 °C has the highest value of the mass fraction of removed moisture (75.0 and 74.0%, respectively). When corn flour is added to minced fish, the mass fraction of removed moisture after drying decreases to 69.1% at 50 °C and to 68.2% at 100 °C. Based on the data obtained, we can talk about the prospects of using vegetable additives in the production of dry bases from minced fish for fish soups and sauces.

A quasi-energetically costless novel food preservation methodology: Moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature

Firstly, fish soup preservation by hyperbaric storage (HS; 25-100 MPa) at room temperature (RT; 20 °C) was compared to refrigeration (RF; 4 °C) as a way to restrain microbial growth. Additionally, to greater microbial growth restrain, HS at higher pressures (above 75 MPa) revealed also considerable levels of microbial inactivation, leading to study a possible new food pasteurisation methodology, moderate pressure pasteurisation (MPP; 150-250 MPa) at RT, followed by HS at 75 MPa (post-MPP/75 MPa).MPP (150-250 MPa; 12-24 h) at RT caused a significant reduction of microbial counts, either spoilage or pathogenic microorganisms, of at least 4.0 log CFU/g for total aerobic mesophiles (MPP; 24 h) and Salmonella Senftenberg (MPP; 6 h), while Listeria innocua reduction under MPP (24 h) was 6.9 log CFU/g. Additionally, post-MPP/RF showed microbial development (to above 8.5 log CFU/g), mainly after 21 days, contrarily to post-MPP/75 MPa, where microbial inactivation continued along storage, reaching the detection limit (< 1.0 log CFU/g). Accordingly, for MPP (200 MPa; 12-24 h), the pH, total soluble solids and colour of fish soup was equal or even better under post-MPP/75 MPa than post-MPP/RF.Overall, the present work opens the possibility of using HS/RT (75 MPa) for fish soup preservation and shows for the first time the use of MPP (125-250 MPa) at RT as an interesting methodology for food pasteurisation, followed by preservation storage by HS, resulting in enhanced safety and extended shelf-life compared to RF, as a novel quasi-energetically costless moderate food pasteurisation and storage (MPPS) methodology.

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

This study mainly studied sensory and metabolite migration from the skin to the soup in the boiling process of tilapia skin using content analysis, electronic nose technique, electronic tongue technique, and metabolomics technique based on ultra-high performance liquid chromatography-mass spectrometry/mass spectrometry and gas chromatography-time-of-flight-mass spectrometry. The content changes, flavor changes, taste changes, metabolite numbers and differential metabolite numbers for both tilapia skin and soup mainly occurred in the initial 30 min. Moreover, the initial 10 min was the key period for the metabolite changes in the boiling process. Further, the differential metabolites in these three periods (0–10, 10–30, and 30–60 min) were identified to show the metabolites migration process. Six (adenine, gingerol, terephthalic acid, vanillin, pentanenitrile, and 2-pyrrolidinonede) and seven (butyramide, lysope(0:0/20:4(5z,8z,11z,14z)), lysope(22:6(4z,7z,10z,13z,16z,19z)/0:0), linoleic acid, N-acetylneuraminic acid, L-threose, and benzoin) chemicals were screened out in the differential metabolites of tilapia skin and soup, respectively, with Variable Importance in the Projection of >1 and p value of <0.05. This work would be beneficial to understand the sensory and metabolite migration in the preparation process of fish soup and provided a metabolomic analysis route to analyze metabolites migration in food.

Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (Channa Argus)

In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS soup, respectively). For the FS soup, the proximate composition of protein, fat, ash, free amino acids, and soluble peptides were 2.55%, 0.89%, 0.92%, 0.47%, and 0.62%, respectively. The total amino acid was 390.11 mg/ g, and the proportion of essential amino acid was 27.59%. The total fatty acid was 13.64 g/100 g, of which monounsaturated fatty acid was 5.78 g/100 g, n-6 polyunsaturated fatty acid 3.50 g/100 g, and n-3 polyunsaturated fatty acid 0.41 g/100 g, respectively. The contents of Zn and Ca were 9.04 mg/ kg and 1.13 mg/ g, respectively. The DPPH radical-scavenging ability, Fe2+ chelating ability, and hydroxyl radical-scavenging ability was 57.89%, 21.21%, and 25.61%, respectively. Overall, there was no obvious difference in the nutritional composition and antioxidant activity between the FS and WS soups. The protein content (1.90%) of the WS soup was relatively lower, but the total fatty acid (16.22 g/100 g), MUFA (7.17 g/100 g), and Zn (12.57 mg/ kg) contents were significantly higher.

Nutritional value of fish soup from cultured rainbow trout (Oncorhyncus mykiss, Walbaum, 1792)

This study represents new information on the nutritional value of soup prepared from cultured Rainbow trout (Oncorhyncus mykiss). The proximate contents of soup were represented by 87.56% moisture, 7.22% protein, 1.59% crude fat, 0.07% carbohydrate, 1.17% dietary fibre and 2.44% ash. The energy value was calculated as 48.0 kcal/100g. Amino acid values were in the range of 183.5-1128.5mg/100g while mineral contents were varied as 0.6µg/g-19.5mg/g. The value of polyunsaturated fatty acids (PUFA) was higher than saturated fatty acids (SFA). Total PUFA and eicosapentaenoic acid + docosahexaenoic acid (EPA+DHA) were observed as 37.2 and 7.2%, respectively. These values corresponded to the values of 673.3 and 123.2 mg/100g of the edible portion of the soup within the same respect. The results of this study demonstrated that a portion of trout soup would almost cover daily recommended n-3 PUFA intake, however, higher amounts are required for the necessary levels of EPA+DHA. The vitamin B12 content was well above the recommended levels. The values of α and β tocopherols were observed as 272.0 and 1131.0 µg/100g (wwb), respectively. This study indicates that trout soup has a good nutritional value for human consumption for a healthy diet.

Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products.

This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent-assisted flavor evaporation (SAFE), stir bar sorptive extraction (SBSE), liquid-liquid extraction (LLE), were compared and SPME was finally selected as the best extraction method for further study. The volatile odor compounds were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS) techniques, and the key odor-active compounds were identified via aroma extract dilution analysis (AEDA) and relative odor activity value (r-OAV) calculation. A total of 38 volatile compounds were identified by GC-O-MS, among which 10 were declared as odor-active compounds. Whereas 39 volatile compounds were identified by GC × GC-O-MS, among which 12 were declared as odor-active compounds. The study results revealed that 1-octen-3-one, 2-pentylfuran, (E)-2-octenal, 1-octen-3-one, hexanal, 1-octen-3-ol, 6-methylhept-5-en-2-one, (E,Z)-2,6-nondienal and 2-ethyl-3,5-dimethylpyrazine were the key odor-active compounds in the fish soup.

PENGELOLAAN PERMINTAAN DAN KAPASITAS PRODUKSI PADA UMKM ONE BOWL SOUP

A MSME called One Bowl Soup offers Singaporean fried fish soup. In April 2019, One Bowl Soup opened in the A2 Foodcourt. It will be crucial for the business to manage production capacity when operating. It was discovered by operating a business in the foodcourt region that the foodcourt will have a large number of visitors during vacations, specifically weekends, school breaks, and national holidays. The fact that One Bowl Soup MSMEs are active and integrated in the majority of significant commercial apps, such as Go-Food, GrabFood, and Shopee Food, is another aspect that affects demand for these MSMEs. One Bowl Soup is open from 9.00 WIB until 21.00 WIB. According to the average quarterly sales of One Bowl Soup MSMEs during the past three years, there was a spike in demand during the first, second, and fourth quarters due to national holidays, which are widely observed by Indonesians. Little was done by One Bowl Soup UMKM to foresee these changes in demand. Therefore, One Bowl Soup must increase its preparation efforts to anticipate demand swings around national holidays.