文献类型：期刊文献

英文题名：Sequential physical field pretreatment modulates tilapia soup quality: a multi-omics investigation of processing order to flavor and nutrition

作者：Huang, Jiaxuan[1]; Lai, Xinyi[1]; Zhao, Qiaoli[1]; Xu, Haojun[1]; Huang, Di[1]; Wang, Zhuo[1,2]; Dai, Ziru[3]; Zhong, Saiyi[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang, 524088, China; [2] Shenzhen Research Institute, Guangdong Ocean University, Shenzhen, 518108, China; [3] Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou, 535011, China

年份：2026

卷号：132

外文期刊名：Ultrasonics Sonochemistry

收录：EI(收录号：20263221263814)、Scopus(收录号：2-s2.0-105046617830)

语种：英文

外文关键词：Agglomeration - Colloids - Drop formation - Electronic assessment - Metabolites - Milling (machining) - Nutrients - Nutrition - Sensory analysis - Shear flow - Suspensions (fluids)

外文摘要：Traditional tilapia soup production faces critical bottlenecks: low soluble solids release from fish tissue into broth, insufficient nutrient leaching, and severe flavor loss. Although individual physical treatments enhance soup quality, the sequential effects of distinct physical fields remain poorly characterized. This study investigated the effects of two physical field processing sequences (colloid milling followed by ultrasonication, CMUFS, and ultrasonication followed by colloid milling, UCMFS) on the microstructure, nutritional composition, flavor profile, and overall quality of tilapia soup, using untargeted metabolomics, volatilomics, electronic sensory technology, and correlation network analysis. Results showed that the CMUFS group produced smaller droplets (D4,3 = 16.51 μm) and a more stable suspension, yet exhibited lower total hydrolyzed amino acid content (284.9 mg/100 mL) and a poorer amino acid score (13.4). This was attributed to initial shear-induced protein aggregation that could not be fully disrupted by subsequent ultrasonication, entrapping nutrients within dense matrices. Conversely, UCMFS achieved a higher amino acid score (24.9, 86% improvement) and richer flavor richness (electronic tongue richness value of 0.663), despite larger droplets (D4,3 = 28.77 μm) and reduced stability. The sequence of ultrasonication followed by colloid milling avoids shear-induced protein aggregation, achieves thorough dispersion of the material, and reduces damage to the protein conformation caused by the shearing, enhancing substrate availability for Maillard reactions and lipid oxidation pathways. Metabolomics analysis identified 15 differential metabolites involved in lipid and amino acid metabolism, confirming UCMFS improves both nutritional value and flavor quality. These findings provide a theoretical basis for sequence-guided quality regulation of aquatic soup production. ? 2026