Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

Abstract

In order to investigate the effects of salt on the nutrients and tastes profiles of big eye tuna head soup, the typical nutrients and taste substances were analyzed. The formation and the morphology of micro/nanoparticles (MNPs) were studied using an inverted optical microscope, and the interactions among components in MNPs were studied using a laser scanning confocal microscope. The results showed that the nutrients were dissolved to the maximum in the soup when salt was added at 150 min of cooking. Comparatively, much smaller MNPs with a more stable bilayer were formed at the same salt addition time. Meanwhile, Cl− was found to permeate throughout the core and Na+ bonded with glycosylated molecules, which were dispersed around much smaller MNPs. These results suggested that in addition to promoting the migration of nutrients and taste substances, NaCl also participated in the formation and stability of MNPs in fish head soups.

Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size

“…In the oil‐in‐water (O/W) emulsion system, most of the hydrolysed proteins are distributed in the water phase environment and cannot effectively act on the interface phase and the oil phase environment, where the oxidation reaction is the most concentrated (Zhang, 2014). The amino acids and sugar might undergo the Maillard reaction to produce flavouring substance during the boiling process (Qian et al , 2019; Fan et al , 2019). It is reported that antioxidant peptides with certain amino acids will strongly affected by the temperature.…”

Effect of big eye tuna (Thunnusobesus) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells

“…In the early stage, the microstructure of micro/nanocolloidal particles in big eye tuna head soup was investigated using laser scanning confocal microscopy and inverted optical microscope. It was found that the center of the colloidal particles is mainly TG, and the outer membrane is mainly phospholipids, and few protein particles are embedded (Fan et al., 2019; Qian et al., 2019). Meanwhile, EPA and DHA of big eye tuna head soup were found mainly existed in triglyceride and phospholipid molecules.…”

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

“…Migration of nutritional components (e.g., lipid, protein, sugar, and other components) in tuna head soup and the effect of processing methods on them are necessary to be illustrated, which will be helpful to understanding the nutritional mechanism of tuna head soup for human beings. Our previous works found that micro/nanosized colloidal particles were formed in Atlantic salmon, bighead carp, and tuna head soups (12)(13)(14). After a series of chemical and physical reactions in the boiling process of tuna head soup, the chemical components included not only the original components migrated from the tuna head but also some newly formed components.…”