Formation of colloidal micro‐nano particles and flavor characteristics of Greenland halibut bone soup

摘要

Abstract In this study, halibut bone, a byproduct of Greenland halibut processing, was prepared into a thick soup through a non‐frying process. The formation of colloidal micro‐nano particles and flavor characteristics in halibut bone soup was explored. The results showed that the nutrients in halibut bones migrated to the soup continuously with the cooking process and reached the highest concentration (total sugars, 38.16 mg/100 ml; water‐soluble proteins, 25.71 mg/ml; fatty acids, 2.15 g/100 ml; solids, 1.14 g/100 ml) at 150 min. Taste substances such as organic acids, 5′‐nucleotides and total free amino acids (TFAAs) content in halibut bone soup also reached maximum at 150 min. At this time, results for particle size showed that MNPs with uniform size (725.62 nm) were formed, which made the bone soup milky white, stable, and had good tasting. Headspace‐gas chromatography‐ion mobility spectrometry results showed that a total of 59 volatile substances were detected from the halibut bone soup. The content of volatile flavor substances in the 150 min group was lower than that in the 90–120 min group. Meanwhile, aldehydes and ketones gradually became esters. Practical Application Soup is an indispensable part of the world food culture. In order to increase the added value of Greenland halibut, halibut bone soup was studied in this paper. This study found that halibut bone soup that had not been fried, formed the MNPs and has a more harmonious and pleasant flavor. Thus, non‐fried halibut bone soup is a good processing method and can improve economic efficiency.