Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

文献类型： 外文期刊

第一作者： Harlina, Putri Widyanti

作者： Harlina, Putri Widyanti;Subroto, Edy;Yuliana, Tri;Maritha, Vevi;Maritha, Vevi;Geng, Fang;Shahzad, Raheel;Shahzad, Raheel;Sun, Jing;Harlina, Putri Widyanti

作者机构：

关键词： Lipidomics; lipid; food quality; animal products; fish products

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.9； 五年影响因子：3.9 ）

ISSN： 1094-2912

年卷期： 2023 年 26 卷 2 期

页码：

收录情况： SCI

摘要： Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics.

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