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Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying
Author(s) -
Yang Shaoling,
Wu Yanyan,
Cai Qiuxing,
Li Laihao,
Zhao Yongqiang,
Wang Yueqi,
Huang Hui
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14356
Subject(s) - chemistry , food science , lipidomics , electrospray ionization , phosphatidylcholine , salt (chemistry) , phosphatidylethanolamine , salting , sphingomyelin , chromatography , phosphatidic acid , biochemistry , mass spectrometry , phospholipid , organic chemistry , membrane
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.