Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup
Shi Nie, Lu Zhang, Yutong Xie, Shiru Feng, Yaqin Yu, Chunming Tan, Zongcai Tu
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). • Higher soluble protein and FAA content in silver carp bone soup after high pressure cooking. • Silver carp bone soup system is more stable after high pressure cooking. • GC-IMS and GC–MS found more flavor compounds in GY samples. • C12:0, C14:0 and C21:0 exhibited significant correlations with aldehydes. • Met, Ile and Arg exhibited significant positive correlations with the majority of flavor compounds.