|
Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Health Sciences / Faculty of Health Sciences >
Peer-reviewed Journal Articles, etc >
LC/MS analysis of storage-induced plasmalogen loss in ready-to-eat fish
This item is licensed under:Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
| Title: | LC/MS analysis of storage-induced plasmalogen loss in ready-to-eat fish |
| Authors: | Chen, Zhen Browse this author →KAKEN DB | | Jia, Jiaping Browse this author | | Wu, Yue Browse this author | | Chiba, Hitoshi Browse this author →KAKEN DB | | Hui, Shu-Ping Browse this author →KAKEN DB |
| Keywords: | Dietary phospholipids | | Tuna meat | | Plasmalogen oxidation | | Lysophospholipids | | Freeze -thaw cycles |
| Issue Date: | 30-Jul-2022 |
| Publisher: | Elsevier |
| Journal Title: | Food Chemistry |
| Volume: | 383 |
| Start Page: | 132320 |
| Publisher DOI: | 10.1016/j.foodchem.2022.132320 |
| PMID: | 35168046 |
| Abstract: | Plasmalogens are functional and oxidation-sensitive phospholipids abundant in fish. Chilling and freezing are common storage methods for maintaining the quality of fish, but their effect on plasmalogen preservation has not been studied. Therefore, plasmalogen loss in ready-to-eat tuna meat during storage under different conditions was investigated. LC/MS was used to analyze the time-and temperature-dependent changes of plasmalogens, which was the most evident for the species with an ethanolamine headgroup and polyunsaturated fatty acyl chains. Moreover, a series of oxidized plasmalogen molecules were identified, and their storage-induced accumulation was observed. Plasmalogen loss was strongly correlated with total lipid oxidation and phospholipid degradation. Repeated freeze-thaw cycles were found to accelerate the loss of plasmalogens, whereas the different thawing methods did not. The present study provides a deeper understanding of changes in lipid nutrients from fish meat during storage and demonstrates the importance of using advanced strategies to maintain food quality. |
| Rights: | © 2022. 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/2115/90206 |
| 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)
|
Submitter: 陳 震
|
