Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying
Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying
复制标题
DOI：
10.1016/j.foodchem.2020.126764
复制
发表时间：
2020-08-30
期刊：
影响因子：
8.8
通讯作者：
Hui, Shu-Ping
中科院分区：
文献类型：
--
作者：
Wu, Yue;Chen, Zhen;Hui, Shu-Ping
缩醛磷脂是具有有益健康作用的膳食磷脂。本研究采用液相色谱-质谱联用技术，对牛肉在煮、炸、烤过程中的缩醛磷脂特性及其变化进行了全面的研究。通过非靶向组学方法发现烹调过程中血浆酶原指纹图谱的变化，其中煮制时间、烘烤温度和油炸的肉芯/表面是导致所观察到的变化的原因。此外，有针对性地测定代表性的缩醛磷脂物质显示出在烘烤和油炸中以温度和时间依赖性方式的显著损失。与核心相比，油炸甚至显示出肉表面的额外损失。此外，基于人工神经网络的预测模型阐明了在烹饪过程中的缩醛磷脂种类的动态。最后，进行面糊涂层预处理以显示其对油炸过程中缩醛磷脂损失的保护。这些结果可能提供一个潜在的策略，以更好地控制和改善功能性食品的质量在烹饪过程中。
Plasmalogens are dietary phospholipids with beneficial health effects. In this work, plasmalogen characteristics and changes in beef during boiling, frying, and roasting were comprehensively investigated by liquid-chromatography-mass spectrometry. The alteration of plasmalogen fingerprint during cooking processes was found by untargeted omics approach, in which time of boiling, temperature of roasting, and meat core/surface of frying were responsible for the observed variations. Moreover, the targeted determination of representative plasmalogen species showed significant loss with a temperature- and time-dependent manner in roasting and frying. And frying even showed an extra loss in meat surface compared with core. Furthermore, an artificial neural network-based predictive model elucidated the dynamics of plasmalogen species during cooking. Finally, batter-coating pretreatment was performed to show its protection against plasmalogens loss during frying. These results might provide a potential strategy to better control and improve the quality of functional foodstuffs during cooking processes.