Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process

Seabass fish (Lates Calcarifer) is an excellent source for nutrients and health beneficial properties. However, it is susceptible to spoil easily and developing a processed product using seabass fish could retain the nutrients and as well as extend the shelf life. The present study aimed to develop a novel fish essence soup combined with selected fruits and vegetables, processed by prolonged boiling (5, 7, or 9 h) and studied various biochemical qualities. Lightness, redness, and yellowness of soup samples gradually increased with the duration of boiling. The pH and water activity in the samples did not significantly affected by the duration of boiling and alternatively, the density and viscosity of the soup was significantly influenced by the duration of boiling. The boiling process was significantly affected the protein, lipid, fiber, carbohydrate, and total mineral contents in the fish soup. Total phenolic content increased, and total flavonoid content decreased with boiling duration. Antioxidant potentials, such as 2,2-dipheny-l-picrylhydrazyl radical scavenging activity, hydroxyl radical scavenging activities, Fe2+ chelating activity, and reducing power of the soup samples were the highest when stewed for 9 h. 83 different volatile compounds (VOCs) were identified in the soup, and the boiling significantly affected the VOC levels in soups. Seabass fish soup that processed at different boiling duration had 9 essential amino acids and 8 non-essential amino acids. This study also checked for the fatty acid compositions in the soups, and it was found that the fish soup contains a total of 25 fatty acids (12 saturated fatty acids, and 13 unsaturated fatty acids). Overall, the consumer acceptance scores were high for the fish soup boiled for 9 h. This study found that prolonged boiling significantly affected the fish soup quality, and overall boiling for 7 h or 9 h increased the health-beneficial biochemicals including polyphenolics, amino acids, fatty acids, and improved consumer acceptability. (C) 2021 The Author(s). Published by Elsevier B.V. on behalf of King Saud University.

Automated summary

The study aimed to develop a novel fish essence soup by prolonged boiling and studying various biochemical qualities. It was found that the duration of boiling significantly influenced the color, density, viscosity, and various biochemical components of the fish soup samples, with the best antioxidant potential observed in soup stewed for 9 hours.