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The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe

Authors
Ahmmed, Mirja, Carne, A, Tian, H, Bekhit, AEDA
Date
2022-08-01
Type
Journal Article
Collections
Metadata-only (no full-text)
Keywords
carbon and phosphorus NMR, fatty acid composition, fatty acid positional distribution, hoki roe lipid extraction, non-thermal food processing, PEF, phospholipid profile
Fields of Research
300602 Food chemistry and food sensory science, 300503 Fish pests and diseases, 300102 Agricultural marine biotechnology, 320504 Medical biochemistry - lipids, 310305 Marine and estuarine ecology (incl. marine ichthyology), 410305 Environmental marine biotechnology, 3006 Food sciences
Abstract
The effect of pulsed electric fields (PEF) at different field strengths (0.62, 1.25, 1.875 kV/cm) and frequencies (25, 50, 100 Hz) on total lipid extraction from hoki roe was investigated, along with the lipidomic profile (total lipid, phospholipid, fatty acid, phospholipid composition, and positional distribution of EPA and DHA). High PEF input (112 kJ/kg, 1.875 kV/cm and 100 Hz) yielded the highest total lipid (16.2% wet weight (WW)), and phospholipid (46 μmol/g WW) contents, without affecting n-3 fatty acid content (32%), and generated the highest LDPG, LPE, LPS and LPC contents (1.1, 0.41, 6.13 and 2.15 μmol/g WW, respectively). However, this PEF treatment resulted in sn-2 phospholipid EPA and DHA to be relocated to the sn-1,3 positions. Despite the good yield of n-3 fatty acids and PL, high PEF intensity treatment was found to result in negative structural changes in hoki roe lipids.
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Permalink
https://hdl.handle.net/10182/17416
Source DOI
10.1016/j.foodchem.2022.132476
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