Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China.
J Agric Food Chem. 2023 Jul 19;71(28):10830-10840. doi: 10.1021/acs.jafc.3c02108. Epub 2023 Jul 4.
Bigeye tuna (BET, ) is one of the most nutritious and luxurious cosmopolitan fish. The cooked BET products are capturing the interests of consumers by enhancing flavor and ensuring microbiological safety; however, the lipidomic fingerprints during daily cooking processes have not been investigated. In this work, lipid phenotypic data variation in BET during air-frying, roasting, and boiling was studied comprehensively using iKnife rapid evaporative ionization mass spectrometry (REIMS). The outstanding lipid ions mainly including fatty acids (FAs) and phospholipids (PLs) were identified structurally. It was demonstrated that the rates of heat transfer and lipid oxidation in air-fried BET were slower than those in roasted and boiled BET by elucidating the lipid oxidation and PL hydrolysis mechanism. Furthermore, multivariate REIMS data analysis (e.g., discriminant analysis, support vector machine, neutral network, and machine learning models) was used to characterize the lipid profile change in different cooked BET samples, among which FA, PL, PL, and others were the salient contributing features for determining the cooked BET samples. These results may provide a potential strategy for a healthy diet by controlling and improving functional food quality in daily cooking.
大眼金枪鱼（BET）是最具营养和最豪华的世界性鱼类之一。烹饪后的 BET 产品通过增强风味和确保微生物安全而引起了消费者的兴趣；然而，日常烹饪过程中的脂质组指纹图谱尚未得到研究。在这项工作中，使用 iKnife 快速蒸发电离质谱（REIMS）综合研究了空气炸、烘烤和煮沸过程中 BET 的脂质表型数据变化。通过阐明脂质氧化和 PL 水解机制，确定了结构上突出的脂质离子，主要包括脂肪酸（FAs）和磷脂（PLs）。结果表明，空气炸 BET 的传热和脂质氧化速率比烘烤和煮沸 BET 慢。此外，多元 REIMS 数据分析（例如判别分析、支持向量机、神经网络和机器学习模型）用于表征不同烹饪 BET 样品中的脂质谱变化，其中 FA、PL、PL 和其他是确定烹饪 BET 样品的突出特征。这些结果可能通过控制和改善日常烹饪中功能性食品的质量，为健康饮食提供一种潜在策略。
