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Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying
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| Title: | Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying |
| Authors: | Wu, Yue Browse this author | | Chen, Zhen Browse this author →KAKEN DB | | Chiba, Hitoshi Browse this author →KAKEN DB | | Hui, Shu-Ping Browse this author →KAKEN DB |
| Keywords: | Plasmalogen | | Cooking process | | Food fingerprints | | LC-MS quantitation | | Artificial neural network modeling | | Batter-coating |
| Issue Date: | 30-Aug-2020 |
| Publisher: | Elsevier |
| Journal Title: | Food Chemistry |
| Volume: | 322 |
| Start Page: | 126764 |
| Publisher DOI: | 10.1016/j.foodchem.2020.126764 |
| PMID: | 32325364 |
| Abstract: | Plasmalogens are dietary phospholipids with beneficial health effects. In this work, plasmalogen characteristics and changes in beef during boiling, frying, and roasting were comprehensively investigated by liquid-chromatography-mass spectrometry. The alteration of plasmalogen fingerprint during cooking processes was found by untargeted omics approach, in which time of boiling, temperature of roasting, and meat core/surface of frying were responsible for the observed variations. Moreover, the targeted determination of representative plasmalogen species showed significant loss with a temperature- and time-dependent manner in roasting and frying. And frying even showed an extra loss in meat surface compared with core. Furthermore, an artificial neural network-based predictive model elucidated the dynamics of plasmalogen species during cooking. Finally, batter-coating pretreatment was performed to show its protection against plasmalogens loss during frying. These results might provide a potential strategy to better control and improve the quality of functional foodstuffs during cooking processes. |
| Rights: | © 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ | | https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/82555 |
| Appears in Collections: | 保健科学院・保健科学研究院 (Graduate School of Health Sciences / Faculty of Health Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 惠 淑萍
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