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| Effect of Ultrasonic Treatment on the Emulsion Properties and Volatile Release Behavior of Snakehead Fish Soup |
| HU Yifan, ZHANG Yu, ZHAO Yiming, BAO Yulong |
| School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China |
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Abstract Studies have shown that the properties of emulsions may affect the release of flavor substances. In this study, snakehead fish soup was subjected to water bath or ultrasonic treatment for different durations (20, 40 and 60 min). The effects of ultrasonic treatment on the emulsion properties and volatile release behavior of snakehead fish soup were investigated. Optical microscopy and confocal laser scanning microscopy (CLSM) showed that under the same treatment time, ultrasonic treatment significantly reduced the particle size of oil droplets. CLSM revealed that after 60 min of ultrasonic treatment, the average particle size of oil droplets in the fish soup decreased from 6.45 to 2.95 μm, and the particle size distribution became more uniform. The absolute value of the zeta potential of the ultrasonic treatment group was higher than that of the water bath treatment group with the same treatment time. Additionally, the lipid oxidation degree in the ultrasonic treatment group also increased. The electronic nose results showed that sensors W5C (with high sensitivity and sensitive to nitrogen oxides), W1S (sensitive to methane), and W1W (sensitive to sulfides) had relatively high response intensities, and the response intensities of W6S (mainly selective for hydrogen), W1W (sensitive to sulfides), and W5C for the ultrasonic treatment group were higher than those for the water bath treatment group. Gas chromatography-mass spectrometry analysis indicated that the contents of 1-octen-3-ol and D-limonene were higher, while the contents of esters such as octanoic acid methyl ester, decanoic acid methyl ester, and heptanoic acid methyl ester were lower in the ultrasonic treatment group than in the water bath treatment group. In conclusion, ultrasonic treatment had a certain impact on the release of volatile substances from the fish soup, which may be related to the reduction of oil droplet particle size and changes in the surface charge of oil droplets.
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2026, Vol. 40 
