Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances

Abstract Thermoultrasonic treatment (TUT) has a superb effect on improving the quality of fishbone broth. To further investigate the effects of different thermoultrasonic time (2, 4, 6, 8, 10, and 12 min) on quality characteristics of halibut bone broth, the nutritional composition, system, and flavor traits are studied in this article. Results indicate that thermoultrasonic time is not proportional to the quality of fishbone soup, the sample has the best quality traits under the ultrasonic condition at 10 min. The particle size distribution is more concentrated (605.92 nm). Additionally, the correlation analysis on taste substances is discussed. Continuous formation of micro nanoparticles (MNPs) drives the interaction between molecules and further accumulates the main nutrients and flavor compounds through the ultrasonic process. Hence, TUT at 10 min can be effectively used as an optimization condition in the field of fishbone by‐product processing. Novelty impact statement Ultrasonic time is not proportional to the quality of halibut bone soup. The soup system is more stable, thick, and milky at an ultrasonic power of 10 min. Correlation analysis among FAAs, 5′‐nucleotides, and organic acids is discussed.