Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat

•Changes of lipids in meat with preservatives were analyzed by HRMS and lipidomics.•Classes and numbers of lipids in meat with different preservatives were compared.•The 106 significantly changed lipids in 12 classes were quantified.•Less PE 18:1/18:1 content was shown graphically with higher preser...

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Veröffentlicht in:	Food chemistry 2021-12, Vol.365, p.130535-130535, Article 130535
Hauptverfasser:	Jia, Wei, Wu, Xixuan, Li, Ruiting, Liu, Shuxing, Shi, Lin
Format:	Artikel
Sprache:	eng
Schlagworte:	Lipidomics Nisin Potassium sorbate Quantification Tan sheep UHPLC-Q-Orbitrap MS/MS
Online-Zugang:	Volltext
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