Zhao Boyan, Gong Yuxuan, Cao Jun, Zhang Longteng, Zhang Bin, Yin Fawen, El-Seedi Hesham, Ye Hui, Yang Jun, Liu Zhongyuan, Wang Jiamei, Chen Mingmin, Tian Yongqi, Li Chuan
Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
College of Food Science and Pharmacy, Zhejiang Ocean University, China.
Food Chem X. 2025 Jul 16;29:102799. doi: 10.1016/j.fochx.2025.102799. eCollection 2025 Jul.
Lipid oxidation and degradation during storage represent key challenges affecting the quality of golden pompano () fillets. This study aimed to investigate the dynamic changes in lipid profiles of plasma-activated water (PAW)-treated fillets over 18 days, using chemical analysis and UHPLC-MS-based lipidomics. The results showed that the PAW-treated group exhibited higher POV and TBARS values within 0-6 days, but significantly delayed their increase within 6-18 days. Lipidomics analysis identified 1985 lipids, classified into 5 major classes and 42 subclasses. PAW treatment generated 139 DALs, primarily enriched in the glycerophospholipid metabolic pathway. Furthermore, PAW treatment preserved the levels of TG, PC, PE, and CL while reducing the accumulation of LPC, LPE, MLCL, and FAs. Notably, the PAW-treated group maintained a higher level of PUFAs at 28.97 %. These findings demonstrate PAW as an effective strategy for mitigating lipid oxidation and degradation, with substantial potential for extending the shelf life of fillets.
在储存过程中，脂质氧化和降解是影响金鲳鱼（）鱼片品质的关键挑战。本研究旨在利用化学分析和基于超高效液相色谱-质谱联用（UHPLC-MS）的脂质组学技术，研究经等离子体活化水（PAW）处理的鱼片在18天内脂质谱的动态变化。结果表明，PAW处理组在0-6天内表现出较高的过氧化值（POV）和硫代巴比妥酸反应物（TBARS）值，但在6-18天内其增加显著延迟。脂质组学分析鉴定出1985种脂质，分为5大类和42个亚类。PAW处理产生了139种差异积累脂质（DAL），主要富集在甘油磷脂代谢途径中。此外，PAW处理可维持甘油三酯（TG）、磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和心磷脂（CL）的水平，同时减少溶血磷脂酰胆碱（LPC）、溶血磷脂酰乙醇胺（LPE）、单半乳糖基二酰基甘油（MLCL）和脂肪酸（FAs）的积累。值得注意的是，PAW处理组的多不饱和脂肪酸（PUFAs）水平在28.97%时保持较高。这些发现表明，PAW是减轻脂质氧化和降解的有效策略，在延长鱼片货架期方面具有巨大潜力。
