Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 268 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037286

Comparison of frozen stability of colloidal nanoparticles from different raw materials for sheep soup

  • FU Jianing ,
  • LI Shaobo ,
  • CHEN Li ,
  • XU Meizhen ,
  • LIU Ling ,
  • ZHANG Dequan
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  • 1(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
    2(Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)

Received date: 2023-09-06

  Revised date: 2023-10-16

  Online published: 2024-10-10

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Abstract

As the pace of life accelerates, people’s demand for convenient and fast food is increasing.Soup-based prefabricated food products are nutritious and fast, which meet the needs of modern people.Colloidal nanoparticles (CNPs), as the main form of nutrients present in soups, can provide a scientific basis for the production and storage of soup-based prefabricated products by exploring their frozen stability.In this study, CNPs isolated from 0, 7-day, and 14-day frozen sheep bone soup (BS), sheep meat soup (MS), and sheep bone and meat soup (BMS) were determined for nutrient composition and colloidal properties.In addition, the morphology of CNPs was characterized by scanning electron microscopy, and the secondary structure was analyzed by Fourier transform infrared spectroscopy.Results showed that the protein and triglyceride contents of CNPs in the BS and MS groups decreased and the total sugar content of CNPs in the three groups increased with the increasing frozen days.The particle size of CNPs in the BS and MS groups increased and the derived count rate decreased.In contrast, the changes in the nutrient composition and colloidal properties of CNPs in the BMS group were not significant (P>0.05).In addition, aggregation of CNPs occurred in the BS and MS groups, and CNPs in the BMS group were well dispersed, but there was no significant change in the secondary structure of CNPs in the three groups.Therefore, the CNPs in the BMS group had the best frozen stability and it was recommended to use the bone-meat combination as an ingredient for soup-based prefabricated products.

Key words： sheep soup; colloidal nanoparticles; frozen storage stability; colloidal properties; nutritional composition

Cite this article

FU Jianing , LI Shaobo , CHEN Li , XU Meizhen , LIU Ling , ZHANG Dequan . Comparison of frozen stability of colloidal nanoparticles from different raw materials for sheep soup[J]. Food and Fermentation Industries, 2024 , 50(17) : 268 -274 . DOI: 10.13995/j.cnki.11-1802/ts.037286

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