Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data

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.

Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes

“…Although both boiling and steaming groups used water as the cooking medium, Lentinus edodes was not in direct contact with water in the steaming groups compared to the boiling groups. In addition, the loss of metabolites in the steaming groups was not very severe [ 31 ].…”

Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques

“…Steaming, boiling, and air frying have different effects on the metabolites in fresh tilapia muscle, according to the metabolomics method ( Li et al, 2021 ). In this study, our group examined the effect of steaming, boiling, and roasting on the lipidomics profiles of frozen tilapia muscle ( Wu et al, 2020 ), long-chain free fatty acids in frozen tilapia muscle ( Wu et al, 2020 ), and lipid profile migration from frozen tilapia muscle to juice ( Sun et al, 2021 ) using the lipidomics method. Further, we examined the effect of roasting, steaming, boiling, and microwaving on the aroma profiles of acidity regulator-treated frozen tilapia muscle ( Chen et al, 2021 ).…”

A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods

“…This high-throughput approach provides useful information on the structural properties of the identified lipids [14]. Moreover, lipidomics is a valuable tool in detecting food adulteration, monitoring quality control, and screening the structural alteration of lipids in foods upon processing and oxidation (Figure 1) [15,16].…”