Food Science and Technology

Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data

R. Sun, T. Wu, et al.

This groundbreaking study by Rui Sun and colleagues delves into the intriguing process of lipid profile migration from tilapia muscle to juice during steaming, utilizing advanced ultra-high-performance liquid chromatography coupled with Q Exactive mass spectrometry. The findings reveal significant lipid changes, providing insights into the efficiency of the transactional analysis technique in lipidomics.

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Abstract

This study investigated lipid profile migration from tilapia muscle to juice during steaming using ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. A transactional analysis procedure was developed to analyze UHPLC-QE Orbitrap MS and lipidomics data, reducing MS workloads and eliminating false-positive lipidomics data (22.4–36.7%). Results showed significant lipid migration from muscle to juice, with changes including disappearance, full migration, appearance in juice, appearance in muscle, appearance in both, and retention in muscle. Fewer lipid class variables showed significant differences among steaming times (0, 10, 30, and 60 min) than individual lipid variables, highlighting the efficiency of the transactional analysis.

Publisher

npj Science of Food

Published On

Nov 15, 2021

Authors

Rui Sun, Tingting Wu, Hao Guo, Jiamin Xu, Jiahui Chen, Ningping Tao, Xichang Wang, Jian Zhong

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