Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments
文献类型： 外文期刊
作者： Zhou, Mingzhu 1 ; Liu, Dongyin 1 ; Qiu, Wenxing 1 ; Wang, Chao 2 ; Yu, Wei 1 ; Xiong, Guangquan 1 ; Wang, Lan 1 ; Shi, Liu 1 ; Wu, Wenjin 1 ; Chen, Sheng 1 ; Qiao, Yu 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Wuhan 430064, Peoples R China
2.Hubei Univ Technol, Hubei Key Lab Ind Microbiol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Peoples R China
3.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Peoples R China
关键词： Boiling and air frying; Phospholipid; Differential lipid; Characteristic volatile compounds; Correlation analysis
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 189 卷
页码：
收录情况： SCI
摘要： The changes of lipids and volatile compounds in crayfish meat under different thermal processing treatments including boiling (BO), air frying (AF), and BO-AF were analyzed by UPLC-Q-TOF-MS/MS and gas chromatography-mass spectrometry (GC-MS). The results found that a total of 596 lipids were identified from the crayfish meat. Among them, lysophosphatidylcholine (LPC) 18:1 and lysophosphatidylethanolamine (LPE) 18:1 may be the major aroma retainer for air-fried crayfish meat, while triacylglycerol (TG) 16:0_18:1_18:2 for boiled crayfish meat. Statistical analysis showed that a total of 78 lipid molecules contributed significantly to crayfish meat, of which LPE20:5, LPE22:6, LPE18:3, LPE18:0, LPE18:1, and LPE18:2 may be potential markers that distinguish air-fried crayfish meat from other thermally processed one. In addition, 14 volatile compounds were identified as characteristic aroma compounds of crayfish meat, with aldehydes and heterocyclic compounds contributing significantly to air-fried crayfish meat. LPE and diacylglycerol (DG) as key substrates for flavor compound formation during thermal processing of crayfish meat.
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