Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry

• Published in: Food research international Vol. 156; p. 111307
• Main Authors: Shen, Qing, Song, Gongshuai, Zhao, Qiaoling, Wang, Pingya, Yang, Huicheng, Xue, Jing, Wang, Honghai, Cui, Yiwei, Wang, Haixing
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.06.2022
• Subjects: iKnife; Lipidomics; Phenotype; Rapid evaporative ionization mass spectrometry; Wet-aged tuna; Rapid evaporative ionization mass spectrometry; Lipidomics; Wet-aged tuna; Phenotype; iKnife
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111307

[Display omitted] •Tuna at different wet-aging stages were analyzed with iKnife-REIMS.•The tuna lipids oxidation and hydrolysis mechanism during wet-aging was elucidated.•Lipidomic phenotype data of tuna was investigated with statistics method.•The major components for differentiating wet-aging stages of tuna were found. As a high-value processed aquatic product, wet-aged tuna has gradually become a popular food, but its lipidomics characteristics during the aging process have not been investigated. Herein, the lipidomics phenotypic data of tuna at different wet-aging stages were acquired using iKnife rapid evaporative ionization mass spectrometry, in which the dominant lipid components, including fatty acid (FA), phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI), were structurally identified. Principal component analysis, permutation test, heatmap, and circos plot analysis were performed to characterize lipids in wet-aged tuna, among which FAC18:1, docosahexaenoic acid (DHA), and PIC18:0/22:6 were the most contributing components for determining the wet-aging stage of tuna. The results indicated that iKnife-REIMS is accurate (86.5%), reliable, and could be used in the real-time detection of tuna meat during different wet-aging stages.