Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage

Yan, Hongbo; Jiao, Long; Fang, Chuandong; Benjakul, Soottawat; Zhang, Bin

doi:10.1016/j.foodres.2022.111600

Cited by 18 publications

(5 citation statements)

References 39 publications

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“…Nonetheless, the TBARS in the air-dried hairtail significantly exceeded that of the fresh hairtail during chilled storage at 4 °C, constituting an unavoidable outcome following the salination and air-drying process [4]. Nevertheless, the trend of TBARS of air-dried hairtail was similar to that of fresh hairtail [40]. Under experimental conditions, while preparing air-dried hairtail (2% NaCl), lipid secondary oxidation was present right from the commencement of salination [5].…”

Section: Secondary Oxidation Analysismentioning

confidence: 85%

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

Zhan,

Li,

et al. 2024

Foods

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The effects of water content and water activity on the lipid stability of air-dried hairtail (Trichiurus haumela) were investigated during chilled storage. Air-dried hairtail samples with high and low water contents were comparatively analyzed over 8 days of storage at 4 °C. The results indicated that the decreases in water activity and increases in the NaCl content significantly inhibited lipid oxidation in the air-dried hairtail samples. The peroxidation value (PV), conjugated diene value (CD), thiobarbituric acid reactive substance (TBARS) value, and p-anisidine value (p-AnV) of the air-dried hairtail significantly increased with the extension of storage time. The low water content significantly inhibited the activity of neutral and alkaline lipase, in addition to lipoxygenase, and retarded the rapid increases in the non-esterified fatty acid (NEFA) content in the hairtail samples. The correlation analysis results showed that the TBARS, p-AnV, and lipase activity were positively correlated in the air-dried hairtail samples, and the lower water content significantly inhibited the progress of lipid oxidation. This study offers a theoretical framework for the industrial processing and storage of air-dried hairtail products.

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Section: Secondary Oxidation Analysismentioning

confidence: 85%

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

Zhan,

Li,

et al. 2024

Foods

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“…PC and PE are abundant in unsaturated FAs that are prone to oxidation during processing, thereby affecting the flavor and nutrition of the product [32]. In addition, Cer is formed by FAs bonding with sphingomyelin through amide functional groups, which play an important role in regulating cell differentiation, proliferation, and other biological activities [33][34]. SM, a typical SP, is found in most fish tissues, and it has a significant role in delaying the lateral spread of free radicals [35].…”

Section: Identification Of Lipids During the Fermentation Of B Subtil...mentioning

confidence: 99%

Lipidomics and whole-genome sequencing identify lipid profiles in fermented golden pompano ( Trachinotus ovatus) inoculated with Bacillus subtilis: Influence of indigenous strains on lipid changes

Wu,

Wang,

Xiang

et al. 2024

Food Science and Human Wellness

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“…The hairtail ( Trichiurus lepturus ), a highly prized marine fish species, is widely distributed across the eastern Pacific Ocean and along the coastlines of various regions in China [ 1 ]. Among China’s four major commercial fish species, the hairtail is notably rich in vitamins, minerals, polyunsaturated fatty acids, proteins, and essential amino acids, such as eicosatetraenoic acid and docosahexaenoic acid [ 2 , 3 ]. Consequently, several hairtail products, including air-dried hairtail [ 4 ], vinasse hairtail fillets [ 5 ], and deep-fried hairtail fillets [ 6 ], have been developed.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage

Ding,

Liao,

Xia

et al. 2024

Foods

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This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration, Achromobacter, Escherichia-Shigella, and Pseudomonas emerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples, Achromobacter and Psychrobacter exhibited positive correlations with the L* value, a* value, and sensory scores. Conversely, they displayed negative correlations with pH, b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.

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Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage

Cited by 18 publications

References 39 publications

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage

Lipidomics and whole-genome sequencing identify lipid profiles in fermented golden pompano ( Trachinotus ovatus) inoculated with Bacillus subtilis: Influence of indigenous strains on lipid changes

Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage

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