Corrigendum to ’Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics’, [J. Food Compos. Anal., 114 (2022) 1–12,104809]

Hot-air drying is one of the most important processing methods for aquatic products; however, this technique usually induces protein and lipid oxidation. Although an association was found between protein and lipid oxidation, the effects of drying on lipid profiles and their correlation with lipid and protein oxidation in shrimps remain unclear. Herein, the lipid oxidation and the myofibrillar protein oxidation in shrimp (Litopenaeus vannamei) during drying were investigated by assessing the peroxide value (POV) and thiobarbituric acid-reactive substances value (TBARS), carbonyl content, total sulfhydryl amount, and surface hydrophobicity. Ultra-performance liquid chromatography-tandem mass spectrometry-mass spectrometry-based lipidomics was applied to analyze the effect of drying time (0 and 16 h) on the lipidomics of L. vannamei. Among the 31 lipid subclasses that were examined, phosphatidylcholines (PCs), phosphatidylethanolamines (PEs), diglycerides (DGs), and triglycerides (TGs) accounted for the vast majority of peak areas. High relative content of unsaturated fatty acids, specifically oleic acid, linoleic acid, docosahexaenoic acid, and arachidonic acid, were localized mainly at sn-2 and sn-3 lipid positions. Thirty-nine significantly (p < 0.01) different lipid molecular species (31 of which belong to PC, PE, DG, and TG) were selected as the potential biomarkers of protein and lipid oxidation. The results indicated that drying affects the lipidomic profile, protein oxidation and lipid oxidation of L. vannamei.