LC/MS analysis of storage-induced plasmalogen loss in ready-to-eat fish

Plasmalogens are functional and oxidation-sensitive phospholipids abundant in fish. Chilling and freezing are common storage methods for maintaining the quality of fish, but their effect on plasmalogen preservation has not been studied. Therefore, plasmalogen loss in ready-to-eat tuna meat during storage under different conditions was investigated. LC/MS was used to analyze the time-and temperature-dependent changes of plasmalogens, which was the most evident for the species with an ethanolamine headgroup and polyunsaturated fatty acyl chains. Moreover, a series of oxidized plasmalogen molecules were identified, and their storage-induced accumulation was observed. Plasmalogen loss was strongly correlated with total lipid oxidation and phospholipid degradation. Repeated freeze-thaw cycles were found to accelerate the loss of plasmalogens, whereas the different thawing methods did not. The present study provides a deeper understanding of changes in lipid nutrients from fish meat during storage and demonstrates the importance of using advanced strategies to maintain food quality.

Automated summary

This study investigated the loss of plasmalogens in ready-to-eat tuna meat during storage under different conditions. It was found that repeated freeze-thaw cycles accelerated the loss of plasmalogens, and storage led to the accumulation of oxidized plasmalogen molecules. The loss of plasmalogens was strongly correlated with lipid oxidation and phospholipid degradation.