Composition and viriation of the polar lipids in round scad (Decapterus maruadsi) and hairtail (Trichiurus lepturus) during salt-drying
文献类型： 外文期刊
作者： Yang, Shaoling 1 ; Wu, Yanyan 1 ; Cai, Qiuxing 1 ; Li, Laihao 1 ; Zhao, Yongqiang 1 ; Wang, Yueqi 1 ; Huang, Hui 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, 231 Xingangxi Rd, Guangzhou 510300, Guangdong, Peoples R China
2.Huaihai Inst Technol, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
3.Beibu Gulf Univ, Coll Food Engn, Guangxi Coll & Univ Key Lab Dev & High Value Util, Qinzhou, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）
ISSN： 0145-8892
年卷期： 2020 年 44 卷 3 期
页码：
收录情况： SCI
摘要： Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt-drying with electrospray ionization-tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether-linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt-drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether-linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt-drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt-dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt-drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.
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