Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry

Qing Shen; Gongshuai Song; Qiaoling Zhao; Pingya Wang; Huicheng Yang; Jing Xue; Honghai Wang; Yiwei Cui; Haixing Wang

doi:10.1016/j.foodres.2022.111307

Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry

Food Res Int. 2022 Jun:156:111307. doi: 10.1016/j.foodres.2022.111307. Epub 2022 May 6.

Authors

Qing Shen¹, Gongshuai Song¹, Qiaoling Zhao², Pingya Wang², Huicheng Yang³, Jing Xue⁴, Honghai Wang⁴, Yiwei Cui⁵, Haixing Wang⁶

Affiliations

¹ Zhejiang Province Key Laboratory of Anesthesiology, The Second Affiliated Hospital of Wenzhou Medical University, Wenzhou, China; Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.
² Zhoushan Institute of Food & Drug Control, Zhoushan, China.
³ Zhejiang Marine Development Research Institute, Zhoushan, China.
⁴ Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.
⁵ Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China. Electronic address: cuiyw-cc@hotmail.com.
⁶ Zhejiang Province Key Laboratory of Anesthesiology, The Second Affiliated Hospital of Wenzhou Medical University, Wenzhou, China. Electronic address: wanghaixing@wmu.edu.cn.

PMID: 35651067
DOI: 10.1016/j.foodres.2022.111307

Abstract

As a high-value processed aquatic product, wet-aged tuna has gradually become a popular food, but its lipidomics characteristics during the aging process have not been investigated. Herein, the lipidomics phenotypic data of tuna at different wet-aging stages were acquired using iKnife rapid evaporative ionization mass spectrometry, in which the dominant lipid components, including fatty acid (FA), phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI), were structurally identified. Principal component analysis, permutation test, heatmap, and circos plot analysis were performed to characterize lipids in wet-aged tuna, among which FA_C18:1, docosahexaenoic acid (DHA), and PI_C18:0/22:6 were the most contributing components for determining the wet-aging stage of tuna. The results indicated that iKnife-REIMS is accurate (86.5%), reliable, and could be used in the real-time detection of tuna meat during different wet-aging stages.

Keywords: Lipidomics; Phenotype; Rapid evaporative ionization mass spectrometry; Wet-aged tuna; iKnife.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Fatty Acids
Lipidomics*
Mass Spectrometry / methods
Meat / analysis
Tuna*

Substances

Fatty Acids