Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach

文献类型： 外文期刊

第一作者： Zhang, Muhan

作者： Zhang, Muhan;Xie, Dongna;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Sun, Chong;Zhang, Muhan;Xie, Dongna;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Sun, Chong;Zhang, Chunhui;Zhang, Muhan;Xie, Dongna;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Sun, Chong

作者机构： Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, Safety State Key Lab Cultivat Base, Nanjing 210014, Peoples R China;Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Lab AgroProd Proc, Beijing 100193, Peoples R China;Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing, Peoples R China

关键词： Lipidomics; Chicken; Heating; Oxidation

期刊名称：FOOD CHEMISTRY （ 2021影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2023 年 399 卷

页码：

收录情况： SCI

摘要： In this work, ultra-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was applied to compare the lipidomics profile of chicken breast meat heated to various temperatures. A total of 445 lipids including phospholipids, diacylglycerols, triacylglycerols, glycoglycerolipids, and sphingolipids were detected in chicken muscle. Significant decreases in a list of characteristic unsaturated phospholipid species including phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol and phosphatidylinositol were identified after heating, suggesting the occurrence of lipid oxidation, while significant increases in characteristic lysophospholipid species were found with increasing heating temperature, which were mainly derived from hydrolysis of phospholipids. Moreover, ether phospholipid and neutral lipid species exhibited remarkable changes during the heating process, and monoalk(en)yl diacylglycerol was first identified in chicken meat. The findings could contribute to the improved understanding of key lipids and biochemical reactions engaged in the heating of meat products.

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