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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
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Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck

机译：水煮盐渍鸭加工过程中脂质谱处理干固化的盐含量的影响

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摘要

This paper focuses on the effect of dry-cured salt content on lipidomic profiles during the processing of water-boiled salted duck (WSD). The composition of the molecular species of individual phospholipids (PLs) in raw duck meat was identified by shotgun lipidomics, and the changes in the PLs during processing were analyzed with different contents of dry-cured salt (a 4% low-salt group, a 6% medium-salt group, and an 8% high-salt group). In total, 100 molecular species of phospholipids were determined in raw meat, while 122 species were identified during manufacturing processing. We further found that the amount of dry-cured salt had a great influence on 12 phospholipid molecular species, which could be used as markers to distinguish the treatment groups with different amounts of dry-cured salt. A lower dry-cured salt content (less than 6%) not only had a significant effect on the total PL content but also promoted the degradation of individual PLs (especially those containing unsaturated fatty acids).
机译：本文侧重于干燥盐酸鸭（WSD）加工过程中干固化盐含量对脂质素谱的影响。通过霰弹枪脂质学鉴定了生鸭肉中单个磷脂（PL）的分子种类的组成，并用不同含量的干固化盐（4％低盐基团）分析了加工过程中PLS的变化6％中盐组和8％的高盐组）。总共，在生肉中测定了100种分子磷脂，而在制造过程中鉴定了122种。我们进一步发现，干燥的盐的量对12个磷脂分子物质产生了很大的影响，这可以用作标记物，以区分用不同量的干固化盐的处理基团。较低的干燥盐含量（小于6％）不仅对总Pl含量的显着影响，而且促进了个体PLS的降解（特别是含有不饱和脂肪酸的脂肪酸）。

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