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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
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
Type: article (author version)
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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