ArticleNPJ science of food2021
Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data.
Article in NPJ science of food, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Article
- A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods.Foods (Basel, Switzerland) · 2023Review
- Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods onMolecules (Basel, Switzerland) · 2023Article
- Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques.Food chemistry: X · 2023Article
- Synergistic effect of blood lipids and uric acid on periodontitis in patients with type 2 diabetes.American journal of translational research · 2023Article
- Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow.NPJ science of food · 2022Article
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
Abstract
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4-36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.
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Registered trials
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