Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth

Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth

To investigate the effects of varying durations of high-intensity ultrasound-assisted extraction on the quality of Monopterus albus bone broth, the fish bone broth, prepared at atmospheric pressure, was subjected to low-frequency and high-intensity ultrasound (power 360 W, and frequency 20 kHz) trea...

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Bibliographic Details
Main Author: LIAO E, LIU Na, LI Han, ZHANG Ying, YANG Qian, CHEN Jiwang
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
monopterus albus bone broth; high-intensity ultrasound; electronic tongue; gas chromatography-ion mobility spectrometry; flavor characteristics
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-026.pdf
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