Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure
Abstract
:1. Introduction
2. Results and Discussion
2.1. Nutrients Migration
2.2. The Inverted Optical Microscopy was Used to Characterize the Morphological Changes in MNPs Dispersed in Big Eye Tuna Head Soups at Different Salt Addition Times
2.3. The Co-Location of Triglyceride and So On in MNPS
2.4. The Analysis of Umami Taste
3. Materials and Methods
3.1. Materials and Reagents
3.2. Samples Preparation
3.3. Lipid Analysis
3.4. Analysis of EPA and DHA
3.5. Water Soluble Proteins Analysis
3.6. The Analysis of Free Amino Acids
3.7. Oligopeptides Analysis
3.8. Total Sugars Analysis
3.9. 5′-Nucleotides Analysis
3.10. Microstructural Analysis
3.11. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available from the authors. |
Umami Compounds | Taste Threshold/mg·100 mL−1 [25] | Content/mg·100 mL−1 | TAV | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
0 min | 30 min | 60 min | 90 min | 120 min | 150 min | 0 min | 30 min | 60 min | 90 min | 120 min | 150 min | |||
5′-nucleotides | 5′-GMP | 12.5 | 42.91 ± 1.66ab | 42.1 ± 4.57ab | 39.82 ± 0.34abc | 34.98 ± 1.45c | 37.01 ± 2.86bc | 45.36 ± 1.41a | 3.430 | 3.370 | 3.185 | 2.798 | 2.960 | 3.629 |
5′-IMP | 25 | 54.41 ± 1.02b | 41.25 ± 0.71c | 33.99 ± 1.08d | 28.41 ± 1.13e | 27.7 ± 0.75e | 66.52 ± 1.62a | 2.180 | 1.650 | 1.359 | 1.136 | 1.108 | 2.661 | |
5′-AMP | 50 | 93.59 ± 1.17b | 61.22 ± 1.41c | 38.13 ± 0.07e | 54.76 ± 1.37d | 98.2 ± 2.93b | 123.74 ± 3.69a | 1.870 | 1.220 | 0.763 | 1.095 | 1.964 | 2.475 | |
umami amino acids | Asp | 100 | 0.44 ± 0.10d | 0.33 ± 0.00e | 0.63 ± 0.01c | 0.86 ± 0.01a | 0.92 ± 0.02a | 0.74 ± 0.00b | 0.004 | 0.003 | 0.006 | 0.009 | 0.009 | 0.007 |
Glu | 30 | 1.57 ± 0.28c | 1.65 ± 0.03bc | 1.68 ± 0.03bc | 1.90 ± 0.03ab | 1.99 ± 0.03a | 1.71 ± 0.01abc | 0.052 | 0.055 | 0.056 | 0.063 | 0.066 | 0.057 | |
Gly | 100 | 1.14 ± 0.19a | 1.27 ± 0.01a | 1.10 ± 0.02a | 1.21 ± 0.02a | 1.25 ± 0.01a | 1.12 ± 0.01a | 0.011 | 0.013 | 0.011 | 0.012 | 0.012 | 0.011 | |
EUC/gMSG·100 g−1 | 0.03 | 0.4 ± 0.09b | 0.37 ± 0.01b | 0.35 ± 0.02b | 0.43 ± 0.02b | 0.35 ± 0.01b | 0.54 ± 0.00a | 13.240 | 11.550 | 11.700 | 12.440 | 14.360 | 17.980 |
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Fan, X.; Li, X.; Tao, N.; Zhang, J.; Wang, M.; Qian, X.; Su, H.; Zhong, J. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules 2019, 24, 4447. https://doi.org/10.3390/molecules24244447
Fan X, Li X, Tao N, Zhang J, Wang M, Qian X, Su H, Zhong J. Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure. Molecules. 2019; 24(24):4447. https://doi.org/10.3390/molecules24244447
Chicago/Turabian StyleFan, Xinyi, Xiaopeng Li, Ningping Tao, Jing Zhang, Mingfu Wang, Xueli Qian, Hong Su, and Jian Zhong. 2019. "Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure" Molecules 24, no. 24: 4447. https://doi.org/10.3390/molecules24244447