Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics.
1,2-dimyristoyl-sn-glycero-3-phosphocholine (PubChem CID: 5459377)
1,2-dipalmitoyl-sn-glycero-3-phospho-(1′-myo-inositol) (ammonium salt) (PubChem CID: 136212502)
1,2-dipalmitoyl-sn-glycero-3-phospho-L-serine (sodium salt) (PubChem CID: 46891791)
1,2-dipentadecanoyl-sn-glycero-3-phospho-(1′-rac-glycerol) (sodium salt) (PubChem CID: 46891825)
1,2-dipentadecanoyl-sn-glycero-3-phosphoethanolamine (PubChem CID: 9546807)
Duck meat product
Molecular species
Multidimensional mass spectrometry
Phospholipid
Processing
Shotgun lipidomics
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
06 2020
06 2020
Historique:
received:
02
09
2019
revised:
29
01
2020
accepted:
02
02
2020
entrez:
26
4
2020
pubmed:
26
4
2020
medline:
23
3
2021
Statut:
ppublish
Résumé
Knowledge of the changes in the phospholipid molecular species during processing is helpful to understanding the complicated mechanisms of lipid degradation and transformation. The shotgun lipidomics strategy was utilized to analyze the phospholipid (PL) molecular species in raw Pekin duck and the subsequent dynamic changes that occur during the processing of water-boiled salted duck (WSD). Only 110 PL molecular species have been identified in raw duck meat, while a total of 119 PL molecular species were identified during processing, including 33 phosphatidylcholines, 22 phosphatidylethanolamines, 13 phosphatidylglycerols, 18 phosphatidylinositols and 33 phosphatidylserines. Most of the content of PL molecular species gradually decreased during processing, while the content of most of the lysophospholipids (LPLs) increased. After reaching a maximum, the LPLs were obviously reduced during the 3 d of dry-ripening. The results showed that processing techniques, such as dry-curing, dry-ripening and boiling, had a significant effect on the changes in the PLs in WSD. We further screened 10 PL molecular markers, which can be used to distinguish different operating units.
Identifiants
pubmed: 32331635
pii: S0963-9969(20)30089-2
doi: 10.1016/j.foodres.2020.109064
pii:
doi:
Substances chimiques
Lysophospholipids
0
Phospholipids
0
Water
059QF0KO0R
Sodium Chloride
451W47IQ8X
lysophosphatidic acid
PG6M3969SG
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
109064Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.