Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis

This study aimed to explore the effects of storage on lipid profiles changes and potential candidates of lipid oxidation in dried shrimps using chemical and lipidomics analysis. Results showed that peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) significantly increased. A total of 790 lipid molecular species belonging to 7 main classes were identified, among which glycerophospholipids (GPs, 72.91%) were the most abundant, followed by glycerolipids (GLs, 13.67%) and sphingolipids (SPs, 8.10%). Phosphatidylcholine (PC), phosphatidylethanolamine (PE), triglyceride (TG) and diglyceride (DG) as dominant lipid species were susceptible to oxidization/hydrolyzation mainly because of their unsaturated structures. Using multivariate statistical analysis, 163 differential lipid molecules were screened, including 131 and 32 differentially abundant lipids (DALs) accumulating at high and low abundance levels, respectively. After storage, most of phospholipids significantly decreased, while corresponding lysophospholipids increased. Particularly, it was found that TGs and DGs with fatty acids of 18:1 and 18:2 were more likely to be downregulated. Furthermore, 18 DALs were selected as potential biomarkers of lipid oxidation in dried shrimps. This study provided insights into lipid oxidation mechanism and the changes in lipid profiles of dried shrimps during storage.