Effect of ultrasound-assisted braising on the quality of mutton soup and micro-nano particles

Ultrasonic-assisted simmering facilitated the dissolution of nutrients in the soup and enhanced its safety for consumption. This study explored the impact of ultrasonic conditions, including time, power, and temperature, on the quality of mutton soup. Analysis of the physicochemical characteristics, microstructure, purine content, SDS-PAGE, and sensory quality of mutton soups revealed that the physicochemical properties and sensory quality were more significantly influenced by ultrasonication temperature and duration than by ultrasonication power. Both the 90 °C-long time-low power (LLP) and 100 °C-short time-high-power (HHP) ultrasound treatments significantly increased the soluble protein content and the absolute value of zeta potential while reducing particle size (P < 0.05). Furthermore, fat and protein micro-nanoparticles (MNPs) were more uniformly distributed throughout the mutton soup, indicating that ultrasonication effectively improved its stability. Additionally, both LLP and HHP treatments significantly enhanced the contents of low molecular weight proteins, total free amino acids (FAAs), and 5'-nucleotides, thereby improving the organoleptic quality and nutritional value of the mutton soup.