Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
The changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) of P. hardwickii incr...
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003207 |
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| author | Wenxiong Zheng Ronglin Yang Shanshan Shui Feili Zhan Lucheng Wang Rui Lu Soottawat Benjakul Bin Zhang |
| author_facet | Wenxiong Zheng Ronglin Yang Shanshan Shui Feili Zhan Lucheng Wang Rui Lu Soottawat Benjakul Bin Zhang |
| author_sort | Wenxiong Zheng |
| collection | DOAJ |
| description | The changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) of P. hardwickii increased gradually, while the a* and b* values first increased and then decreased, and springness decreased progressively. Hot air drying caused the myofibrils to widen and become disordered. Additionally, 5 volatile organic compounds (VOCs) and 30 lipid molecules were identified as key differential markers to the flavor and lipid profiles, respectively. Pearson correlation analysis revealed a strong relationship between shrimp muscle quality and lipid oxidation, with lipid oxidation promoting the development of characteristic flavors and an increase in their levels. Lysophosphatidylethanolamine (LPE), specifically 20:2e, 18:2e, 18:1e, and 16:1e, were identified as primary lipids contributing to the formation of these characteristic flavor differential markers during hot air drying. Glycerophospholipids (GPs) containing LPE as key substrates driving flavor formation in shrimp during hot air drying. This study offers a comprehensive theoretical framework for controlling flavor quality in shrimp muscle during hot air drying. |
| format | Article |
| id | doaj-art-fb89af21889b48458c8adf4ed2bd3866 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-fb89af21889b48458c8adf4ed2bd38662025-08-20T03:09:57ZengElsevierFood Chemistry: X2590-15752025-04-012710247310.1016/j.fochx.2025.102473Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysisWenxiong Zheng0Ronglin Yang1Shanshan Shui2Feili Zhan3Lucheng Wang4Rui Lu5Soottawat Benjakul6Bin Zhang7Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Corresponding authors at:Lincheng Changzhi Island, Zhoushan, No.1, Haida South Road, Zhejiang province 316022, PR China.Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; College of Food Science and Pharmacy, Ningbo University, Ningbo 315832, ChinaKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, ChinaNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Institute of Agroecology and Alimentasian (IAA)–CITEXVI, University of Vigo, Vigo 36310, SpainInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, Thailand.Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China; Corresponding authors at:Lincheng Changzhi Island, Zhoushan, No.1, Haida South Road, Zhejiang province 316022, PR China.The changes in physicochemical index, volatile flavor, and lipid profiles in Parapenaeopsis hardwickii during hot air drying were studied. As drying time progressed, the L*, hardness, chewiness, gumminess, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) of P. hardwickii increased gradually, while the a* and b* values first increased and then decreased, and springness decreased progressively. Hot air drying caused the myofibrils to widen and become disordered. Additionally, 5 volatile organic compounds (VOCs) and 30 lipid molecules were identified as key differential markers to the flavor and lipid profiles, respectively. Pearson correlation analysis revealed a strong relationship between shrimp muscle quality and lipid oxidation, with lipid oxidation promoting the development of characteristic flavors and an increase in their levels. Lysophosphatidylethanolamine (LPE), specifically 20:2e, 18:2e, 18:1e, and 16:1e, were identified as primary lipids contributing to the formation of these characteristic flavor differential markers during hot air drying. Glycerophospholipids (GPs) containing LPE as key substrates driving flavor formation in shrimp during hot air drying. This study offers a comprehensive theoretical framework for controlling flavor quality in shrimp muscle during hot air drying.http://www.sciencedirect.com/science/article/pii/S2590157525003207Parapenaeopsis hardwickiiHot air dryingMuscle qualityVolatile flavor compoundsLipidomics |
| spellingShingle | Wenxiong Zheng Ronglin Yang Shanshan Shui Feili Zhan Lucheng Wang Rui Lu Soottawat Benjakul Bin Zhang Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis Food Chemistry: X Parapenaeopsis hardwickii Hot air drying Muscle quality Volatile flavor compounds Lipidomics |
| title | Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis |
| title_full | Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis |
| title_fullStr | Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis |
| title_full_unstemmed | Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis |
| title_short | Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis |
| title_sort | effects of hot air drying on muscle quality volatile flavor compounds and lipid profiles in sword prawn parapenaeopsis hardwickii based on physicochemical gc ims and uhplc ms ms based lipidomics analysis |
| topic | Parapenaeopsis hardwickii Hot air drying Muscle quality Volatile flavor compounds Lipidomics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003207 |
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