Lipidomics reveals the possible inhibition&nbsp;mechanism of Lipidomics reveals the possible inhibition&nbsp;mechanism of light salting on the lipid degradation&nbsp;in&nbsp;grass carp&nbsp;( <em>Ctenopharyngodon idella</em>) musc
Changes in lipids in light salt dry-curing (LSD) grass carp muscle stored at 4 <sup>o</sup>C for 15 days were investigated to clarify the effect of LSD on lipid transformation. A total of 1,265 lipid molecules from 35 subclasses were identified in the grass carp muscle. LSD promoted lipid conversion in early cold stage (0-6 days) but inhibited it later (6-15 days). Phosphatidylethanolamine (16:1e/22:6), phosphatidylcholine (16:0/20:4) and triacylglycerol (18:0/16:0/20:4) might be biomarkers of inhibited lipid corruption. The metabolisms of glycerophospholipid, fatty acids and arachidonic acid were crucial in restraining lipid transformations. Thiobarbituric acid reactive substances in LSD-pretreated muscle were significantly increased. LSD significantly increased acid lipase and phospholipase activities during early cold stage, but this effect decreased with refrigeration time. The lipid profile of LSD-pretreated grass carp muscle showed no significant change on day 15 of refrigeration. Consequently, LSD inhibited the lipid degradation of grass carp muscle during extended cold storage.
Authors
- Bin Peng (ORCID: https://orcid.org/0000-0002-4436-6296)
- Chengwei Yu (ORCID: https://orcid.org/0000-0001-5337-9200)
- Bizhen Zhong
- Zongcai Tu (ORCID: https://orcid.org/0000-0001-8877-4681)
- Lu Zhang (ORCID: https://orcid.org/0000-0002-1061-4781)
- Jinlin Li (ORCID: https://orcid.org/0000-0003-0684-5584)
- Linju Xu
- Mingming Hu
Publication Details
- Journal
- Food Science and Human Wellness
- Published
- 2025-03-01
- DOI
- https://doi.org/10.26599/fshw.2025.9250541
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00