Abstract
This study aimed to evaluate the influence of spices on individual phospholipid molecules of water-boiled salted duck (WSD) processing. Shotgun lipidomics was used to determine the structure of individual phospholipid molecules in raw duck meat and changes of phospholipids in processed-WSD with or without spices. A total of 118 phospholipid molecules were determined during the whole processing. Spices had a significant effect on the changes of most individual phospholipid molecules during the processing, but the overall effect on the phospholipid profile was not obvious. Nine phospholipid molecule markers were screened by partial least squares discriminant analysis, which can be used to distinguish with or without spice treatment. The effect of spices on most phospholipid molecules began on the first day of dry-ripening, and gradually became more obvious in the subsequent processing. Spice’s main function was to delay the degradation of individual phospholipid molecules.
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