脂类学
固化(化学)
化学
食品科学
盐(化学)
干重
含水量
磷脂
原材料
腌制
作文(语言)
生物
植物
生物化学
有机化学
哲学
膜
语言学
岩土工程
高分子化学
工程类
作者
Cong Li,Xinfu Li,Qianli Huang,You Zhou,Baocai Xu,Zhouping Wang
标识
DOI:10.1021/acs.jafc.0c01513
摘要
This paper focuses on the effect of dry-cured salt content on lipidomic profiles during the processing of water-boiled salted duck (WSD). The composition of the molecular species of individual phospholipids (PLs) in raw duck meat was identified by shotgun lipidomics, and the changes in the PLs during processing were analyzed with different contents of dry-cured salt (a 4% low-salt group, a 6% medium-salt group, and an 8% high-salt group). In total, 100 molecular species of phospholipids were determined in raw meat, while 122 species were identified during manufacturing processing. We further found that the amount of dry-cured salt had a great influence on 12 phospholipid molecular species, which could be used as markers to distinguish the treatment groups with different amounts of dry-cured salt. A lower dry-cured salt content (less than 6%) not only had a significant effect on the total PL content but also promoted the degradation of individual PLs (especially those containing unsaturated fatty acids).
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