Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal muscle (OC). A total of 42 subclasses and 1230 lipi...

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Bibliographic Details
Main Authors: Jicai Bi, Bian Li, Zhuo Chen, Chunyuan Ping, Junyang Zhang, Qiong Luo, Yunbo Li, Hongju He
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Abdominal muscle
Cooking methods
UPLC-MS/MS
GC-IMS
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002007
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