Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup.

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 compound

SUBMITTER: Nie S 

PROVIDER: S-EPMC11924938 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature