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.
- 相关文献
作者其他论文 更多>>
-
Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time
作者：Li, Xuhai;Yang, Lifeng;Wang, Lan;Wu, Wenjing;Shi, Liu;Xiong, Guangquan;Li, Xuhai;Yang, Lifeng;Zhou, Zhi;Luo, Hongyu;Shi, Liu;Xiong, Guangquan
关键词：empirical equation; microwave processing; non-linear fitting; specific heat capacity; water molecule distribution
-
γ-Irradiation effects on the physicochemical properties and biological activities of Schizophyllum commune polysaccharides
作者：Li, Chen;Hu, Guoyuan;Li, Chen;Zhang, Qi;Yin, Chaomin;Gao, Hong;Fan, Xiuzhi;Shi, Defang;Qiu, Jianhui;Zhang, Qi;Li, Zhenshun;Gao, Hong;Chen, Sheng;Yin, Chaomin
关键词：Polysaccharides; gamma-irradiation; Physicochemical and structure properties; Antioxidant activities
-
Difference in muscle metabolism caused by metabolism disorder of rainbow trout liver exposed to ammonia stress
作者：Wu, Yiwen;Xia, Yuting;Hu, Ao;Xiong, Guangquan;Wu, Wenjin;Shi, Liu;Chen, Lang;Guo, Xiaojia;Qiao, Yu;Wang, Lan;Chen, Sheng;Chunsheng, Liu;Yin, Tao;Xia, Yuting;Hu, Ao
关键词：Oncorhynchus mykiss; Stress time; Muscle quality; Liver toxicity; Multi-omics analysis
-
Remedial effects of tilapia skin peptides against dexamethasone-induced muscle atrophy in mice by modulation of AKT/FOXO3a and Sirt1/PGC-1α signaling pathways
作者：Lin, Cuixian;Zeng, Jian;Zhang, Shilin;Xu, Xiaolan;Yang, Zhiyou;Zhao, Yun-Tao;Hu, Chuanyin;Chen, Lang;Wu, Wenjin;Zhao, Yun-Tao
关键词：Tilapia skin peptides; Dexamethasone; Muscle atrophy; AKT/FOXO3a; Sirt1/PGC-1 alpha
-
Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone
作者：Khoder, Ramy M.;Yin, Tao;Liu, Ru;You, Juan;Huang, Qilin;Zhang, Liangzi;Khoder, Ramy M.;Wang, Lan;Ma, Huawei;Yin, Tao;Liu, Ru
关键词：acids; coagulant; secondary structure; texture; tofu
-
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
作者：Xia, Yuting;Zhang, Wei;Shi, Gangpeng;Wang, Chao;Zhang, Yun;Xia, Yuting;Zhang, Wei;Shi, Gangpeng;Wang, Lan;Shi, Liu;Chen, Sheng;Chen, Lang;Guo, Xiaojia;Wu, Wenjin;Ding, Anzi;Xiong, Guangquan
关键词：Channa argus; Ultrasound assisted brining; Water molecule distribution; Tissue microstructure; Protein property
-
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala
作者：Liu, Dongyin;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Yu, Qiao;Liu, Dongyin;Li, Chuan;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu
关键词：Curing and drying; lipid oxidation; metabolomics; volatile compounds; Wuchang fish
