Journal
FOOD RESEARCH INTERNATIONAL
Volume 138, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109791
Keywords
Free fatty acid profile; UPLC-Q-Extractive Orbitrap mass spectroscopy; Tilapia muscle; Dry salting
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Funding
- National Key R&D Program of China [2019YFD0902003]
- Shanghai Municipal Education Commission -Gaoyuan Discipline of Food Science & Technology Grant Support (Shanghai Ocean University)
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Dry salting has important effects on food lipids. In this work, the reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles were studied by ultra-high-performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and LipidSearch software. Compared with the standard reference identification method, the LipidSearch software identification method was suggested to be a reliable identification method for long-chain free fatty acid identification. During the dry salting process, tilapia muscles with low muscle-to-salt mass ratios of 3-8 might have stable and similar free fatty acid profile changes, and the free fatty acid amounts decreased and then increased with time. This work could provide useful information to evaluate the development and application of LipidSearch software as well as a way to analyze the effect of dry salting on the free fatty acids change of aquatic products.
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