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Open AccessArticle

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

by Xinyi Fan 1,†, Xiaopeng Li 1,†, Ningping Tao 1,2,*, Jing Zhang 1, Mingfu Wang 1,3,*, Xueli Qian 1, Hong Su 1 and Jian Zhong 1
1
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2
Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
3
Food and Nutritional Science Program, School of Biological Sciences, The University of Hong Kong, Hong Kong, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Adam Figiel and Anna Michalska
Molecules 2019, 24(24), 4447; https://doi.org/10.3390/molecules24244447
Received: 31 October 2019 / Revised: 29 November 2019 / Accepted: 2 December 2019 / Published: 4 December 2019
(This article belongs to the Special Issue Physicochemical Properties of Food)
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. View Full-Text
Keywords: big eye tuna head soup; salt addition time; micro/nanoparticles; Na+; Cl big eye tuna head soup; salt addition time; micro/nanoparticles; Na+; Cl
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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.

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