Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

Cong Li; Sam Al-Dalali; Hui Zhou; Zhouping Wang; Baocai Xu

doi:10.1016/j.foodres.2021.110651

Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

Food Res Int. 2021 Nov:149:110651. doi: 10.1016/j.foodres.2021.110651. Epub 2021 Aug 21.

Authors

Cong Li¹, Sam Al-Dalali², Hui Zhou³, Zhouping Wang⁴, Baocai Xu⁵

Affiliations

¹ China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
² China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
³ China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
⁴ School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁵ China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China. Electronic address: baocaixu@163.com.

PMID: 34600653
DOI: 10.1016/j.foodres.2021.110651

Abstract

This study aimed to evaluate the influence of spices on individual phospholipid molecules of water-boiled salted duck (WSD) processing. Shotgun lipidomics was used to determine the structure of individual phospholipid molecules in raw duck meat and changes of phospholipids in processed-WSD with or without spices. A total of 118 phospholipid molecules were determined during the whole processing. Spices had a significant effect on the changes of most individual phospholipid molecules during the processing, but the overall effect on the phospholipid profile was not obvious. Nine phospholipid molecule markers were screened by partial least squares discriminant analysis, which can be used to distinguish with or without spice treatment. The effect of spices on most phospholipid molecules began on the first day of dry-ripening, and gradually became more obvious in the subsequent processing. Spice's main function was to delay the degradation of individual phospholipid molecules.

Keywords: Duck meat product; Phospholipid molecule; Processing; Shotgun lipidomics; Spices.

Publication types

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

MeSH terms

Animals
Ducks
Lipidomics*
Meat Products* / analysis
Phospholipids
Spices
Water

Substances

Phospholipids
Water