Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
Advanced glycation end products (AGEs) might pose health risks, and processing and storage could accelerate the generation of AGEs in meat. However, limited few reports indicated the changes of AGEs contents in meat during storage. In this study, the aim is to investigate the oxidation and precursor...
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200060X |
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| author | Suhong Huang Xiaoli Dong Yulong Zhang Ming Huang Yuandong Zheng |
| author_facet | Suhong Huang Xiaoli Dong Yulong Zhang Ming Huang Yuandong Zheng |
| author_sort | Suhong Huang |
| collection | DOAJ |
| description | Advanced glycation end products (AGEs) might pose health risks, and processing and storage could accelerate the generation of AGEs in meat. However, limited few reports indicated the changes of AGEs contents in meat during storage. In this study, the aim is to investigate the oxidation and precursors and their roles in the formation of Nε-carboxymethyl-lysine (CML) in raw and cooked chicken meat after post-mortem ageing and storage. As post-mortem ageing and storage time increased, the CML content in cooked chicken breast significantly increased from 1.81 mg/kg to 2.00 mg/kg during 0−6 h, and then decreased from 2.00 mg/kg to 1.80 mg/kg during 6 h−1 day, finally increased again during 1−7 days, while the CML contents of raw and cooked leg significantly and continuously increased from 1.78 mg/kg to 2.08 mg/kg. Furthermore, CML was extremely positively correlated with fat oxidation (R2 = 0.793, P < 0.01), protein oxidation (R2 = 0.917, P < 0.01) and glyoxal (R2 = 0.678, P < 0.05), and was negatively correlated with lysine (R2 = 0.536, P < 0.05). No significant correlation was observed between the Schiff base and CML. |
| format | Article |
| id | doaj-art-6966896c9c9340e5b089bbf3861be4dc |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-6966896c9c9340e5b089bbf3861be4dc2025-02-03T05:16:11ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111512521258Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meatSuhong Huang0Xiaoli Dong1Yulong Zhang2Ming Huang3Yuandong Zheng4Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Jiangsu Province Research Engineering Center for Livestock and Poultry Meat Processing, National R&D Center for Poultry Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 210095, ChinaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.Henan Province Qi County Yongda Food Industry Co., Ltd., Hebi 458000, ChinaAdvanced glycation end products (AGEs) might pose health risks, and processing and storage could accelerate the generation of AGEs in meat. However, limited few reports indicated the changes of AGEs contents in meat during storage. In this study, the aim is to investigate the oxidation and precursors and their roles in the formation of Nε-carboxymethyl-lysine (CML) in raw and cooked chicken meat after post-mortem ageing and storage. As post-mortem ageing and storage time increased, the CML content in cooked chicken breast significantly increased from 1.81 mg/kg to 2.00 mg/kg during 0−6 h, and then decreased from 2.00 mg/kg to 1.80 mg/kg during 6 h−1 day, finally increased again during 1−7 days, while the CML contents of raw and cooked leg significantly and continuously increased from 1.78 mg/kg to 2.08 mg/kg. Furthermore, CML was extremely positively correlated with fat oxidation (R2 = 0.793, P < 0.01), protein oxidation (R2 = 0.917, P < 0.01) and glyoxal (R2 = 0.678, P < 0.05), and was negatively correlated with lysine (R2 = 0.536, P < 0.05). No significant correlation was observed between the Schiff base and CML.http://www.sciencedirect.com/science/article/pii/S221345302200060XNε-carboxymethyl-lysineChickenPost-mortem ageingStorageOxidationPrecursors |
| spellingShingle | Suhong Huang Xiaoli Dong Yulong Zhang Ming Huang Yuandong Zheng Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat Food Science and Human Wellness Nε-carboxymethyl-lysine Chicken Post-mortem ageing Storage Oxidation Precursors |
| title | Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat |
| title_full | Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat |
| title_fullStr | Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat |
| title_full_unstemmed | Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat |
| title_short | Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat |
| title_sort | effects of oxidation and precursors lysine glyoxal and schiff base on the formation of nε carboxymethyl lysine in aged stored and thermally treated chicken meat |
| topic | Nε-carboxymethyl-lysine Chicken Post-mortem ageing Storage Oxidation Precursors |
| url | http://www.sciencedirect.com/science/article/pii/S221345302200060X |
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