冻藏是维持鱼肉品质的重要方法之一。该研究采用常规化学和脂质组学方法,探究冻藏期间不同温度对星康吉鳗(Conger myriaster)脂质变化的影响。化学结果表明,星康吉鳗的脂质过氧化物含量(lipid hydroperoxide,LPO)和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值在120 d冻藏期间均呈上升趋势,且-18 ℃组比-60 ℃组增加更显著。脂质组学结果显示,星康吉鳗中共检测到353个脂质,可分为七个大类,对应22个脂质亚类。其中,脂质分子数量最多的亚类是磷脂酰胆碱(phosphocholine,PC)、磷脂酰乙醇胺(phosphoethanolamine,PE)、甘油二酯(diacylglycerol,DG)和鞘磷脂(sphingomyelin,SM)。此外,与新鲜样本(0 d)相比,在正/负离子模式下,-18 ℃组和-60 ℃组中分别检测到38/22和52/19个上调差异脂质物,6/3和5/2个下调差异脂质物;与-18 ℃组相比,-60 ℃组共鉴定出15/14个上调差异脂质物,9/15个下调差异脂质物;-60 ℃组的差异脂质中与新鲜度相关的PC、PE和溶血磷脂酰胆碱(lyso-phosphatidyl choline,LPC)数量均低于-18 ℃组。因此,PC、PE和LPC可作为区分星康吉鳗新鲜与冻藏的生物标志物。综上所述,-60 ℃比-18 ℃能更好地抑制星康吉鳗脂质氧化,降低品质劣变程度。该研究为冻藏过程中星康吉鳗的品质控制提供参考依据。
Frozen storage is one of the important ways to maintain fish quality.The methods of conventional chemistry and lipidomics were applied to investigate the effects of varying temperatures on lipid alterations in whitespotted conger (Conger myriaster) during frozen storage.Chemical results showed that the lipid hydroperoxide (LPO) contents and thiobarbituric acid reactive substances (TBARS) levels had an increasing tendency in the period of 120-day frozen storage, and the increase was more remarkable in the -18 ℃ group than that in the -60 ℃ group.Lipidomics results indicated 353 lipids were detected in whitespotted conger, which could be divided into seven major categories and corresponding 22 lipid subclasses.Among them, the subclasses with the largest number of lipid molecules were phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), diacylglycerol (DG), and sphingomyelin (SM).In addition, compared with the fresh samples (0 day), 38/22, 52/19 up-regulated differential lipids and 6/3, 5/2 down-regulated differential lipids were detected in the -18 ℃ group and -60 ℃ group under the positive/negative ion mode, respectively.Compared with the -18 ℃ group, 15/14 up-regulated differential lipids and 9/15 down-regulated differential lipids were identified in the -60 ℃ group.The amounts of PC, PE, and lyso-phosphatidyl choline (LPC) related to freshness in the differential lipids of the -60 ℃ group were lower than those in the -18 ℃ group.Therefore, PC, PE, and LPC could be used as the biomarkers of whitespotted conger to distinguish fresh from frozen.In conclusion, -60 ℃ can inhibit lipid oxidation and decline the extent of quality deterioration of whitespotted conger better than -18 ℃.This study offers a reference for the quality control of whitespotted conger during frozen storage.
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