Ahmmed, MirjaCarne, ATian, HBekhit, AEDA2024-08-082022-02-172022-08-012022-02-130308-814635228004 (pubmed)https://hdl.handle.net/10182/17416The 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.11 pagesPrint-Electronicen© 2022 Elsevier Ltd. All rights reserved.carbon and phosphorus NMRfatty acid compositionfatty acid positional distributionhoki roe lipid extractionnon-thermal food processingPEFphospholipid profileFatty Acids, Omega-3Fatty AcidsPhospholipidsElectricityLipidomicsJournal Article10.1016/j.foodchem.2022.1324761873-7072ANZSRC::300602 Food chemistry and food sensory scienceANZSRC::300503 Fish pests and diseasesANZSRC::300102 Agricultural marine biotechnologyANZSRC::320504 Medical biochemistry - lipidsANZSRC::310305 Marine and estuarine ecology (incl. marine ichthyology)ANZSRC::410305 Environmental marine biotechnologyANZSRC::3006 Food sciences