金鲳鱼（Trachinotus ovatus）不同组织脂质组成及差异的脂质组学分析：探讨在加工中利用水生副产物的潜力

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-07-05 DOI:10.1016/j.lwt.2025.118130

Jixiang Zhang , Xiaoguo Ying , Jinming Ye , Shanggui Deng , Soottawat Benjakul , Lukai Ma

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引用次数: 0

摘要

金鲳鱼富含脂质；然而，其副产品仍未得到充分利用。本研究利用脂质组学研究了头部、腹部和内脏的粗脂肪挥发物和脂质差异。结果表明，脏器部位脂质氧化程度最高，羟基和烷氧基自由基分别增加18.17%和9.87%。气相色谱-质谱（GC-MS）和气味活性值（OAV）分析显示，壬烷、十二烷、3-苯基-2-propenal、醋酸肉桂酯、丁基羟基甲苯、2,2,4-三甲基-1,3-戊二醇二异丁酸酯、邻苯二甲酸二丁酯、二丁胺、苯乙醛和9种挥发性化合物具有OAV。脂质组学分析和富集分析表明，甘油磷脂代谢是金鲳鱼粗脂肪的主要代谢途径。本研究系统地揭示了鲳鱼不同部位脂肪的组成、氧化特性和风味贡献，为鲳鱼副产品的高价值利用和水产品加工的可持续发展提供依据。

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Lipidomics analysis of lipid composition and differences across different tissues in golden pomfret (Trachinotus ovatus): Exploring the potential of utilizing aquatic by-products in processing

Golden pomfret is a rich source of lipids; however, its by-products remain underutilized. This study investigated crude fat volatiles and lipid differences in the head, abdomen, and viscera using lipidomics. The results showed that lipid oxidation was highest in the viscera, with hydroxyl and alkoxyl radicals increasing by 18.17 % and 9.87 %, respectively. Gas chromatography–mass spectrometry (GC–MS) and odor activity value (OAV) analysis revealed that nonanal, dodecane, 3-phenyl-2-propenal, cinnamyl acetate, butylated hydroxytoluene, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, dibutyl phthalate, dibutylamine, benzeneacetaldehyde, and nine volatile compounds showed OAVs >1. Lipidomics analysis and enrichment analysis revealed that glycerophospholipid metabolism is the primary pathway for crude fat in golden pomfret. This study systematically revealed the composition, oxidative properties, and flavor contribution of lipids from different parts of golden pomfret, providing a basis for the high-value use of pomfret by-products and supporting sustainable development in aquatic product processing.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.