Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Yueqin Liao; Yixuan Ding; Qi Du; Yingru Wu; Huimin Lin; Soottawat Benjakul; Bin Zhang

Food Chemistry: X (Mar 2023)

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Yueqin Liao,
Yixuan Ding,
Qi Du,
Yingru Wu,
Huimin Lin,
Soottawat Benjakul,
Bin Zhang

Affiliations

Yueqin Liao: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
Yixuan Ding: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
Qi Du: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
Yingru Wu: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
Huimin Lin: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China; Pisa Marine Graduate School, Zhejiang Ocean University, PR China; Corresponding authors at: No. 1, Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang Province 316022, PR China.
Soottawat Benjakul: International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Thailand
Bin Zhang: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China; Pisa Marine Graduate School, Zhejiang Ocean University, PR China; Corresponding authors at: No. 1, Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang Province 316022, PR China.

Journal volume & issue: Vol. 17
p. 100610

Abstract

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Chemical and liquid chromatography-mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the alterations in lipid profiles in the hairtail muscle during air-drying. The peroxide value (POV) and carbonyl group value (CGV) in the air-dried hairtail (ADH) significantly increased with air-drying time. Lipidomics results revealed 1,326 lipids, which were grouped into 33 lipid categories, including 422 triglycerides (TGs), 170 phosphatidylcholines (PCs), 110 phosphatidylethanolamines (PEs), among others. In addition, ADH contained 131 and 201 differentially abundant lipids (DALs) at high and low levels, respectively. Among them, DALs, TGs, PCs, LPCs, and LPEs could be used to distinguish between ADH and FH samples. The apparent alterations in ADH and FH samples were attributed to lipid decomposition, side-chain modifications during oxidation, or oxygen- and salt-promoted lipid oxidation. Thus, this study provides a more comprehensive understanding of hairtail lipid profiles before and after air-drying which can be used as a guide for hairtail products.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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