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:E4447. [PMID:
31817288 PMCID:
PMC6943628 DOI:
10.3390/molecules24244447]
[Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/29/2019] [Accepted: 12/02/2019] [Indexed: 11/21/2022] Open
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.
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