Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Meat Science
Xiaohua SunYiqun Huang

Abstract

The effect of commercial sterilization treatments on the levels of advanced glycation endproducts (AGEs) in meats was investigated. The amounts of both free and protein-bound N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in beef (rump, ribeye, short plate), pork (hind leg, tenderloin, belly), and chicken (chicken breasts, drumsticks) were determined using an HPLC-MS/MS method. Beef and pork had a small proportion (raw <15%; sterilized <8%) of free AGEs compared to the total AGEs, but raw chicken breasts had very high levels of free CEL (7.12±9.98 mg/kg; n=13) with large biological variation compared to pork (0.19±0.09 mg/kg; n=9) and beef (0.44±0.19 mg/kg; n=9). Commercial sterilization (121°C for 10 min) did not significantly affect the amounts of free CML or CEL, but led to about 0.6- to 3.6-fold increase of protein-bound CML and CEL. The amounts of protein and fat content in beef or pork had very little effect on the formation of protein-bound AGEs during sterilization process.

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Citations

Sep 7, 2016·Journal of Agricultural and Food Chemistry·Michael HellwigThomas Henle
May 18, 2017·Journal of Agricultural and Food Chemistry·Jing ChenMaomao Zeng
Nov 26, 2019·Critical Reviews in Food Science and Nutrition·Zhili LiangZhao Yang
May 28, 2020·Journal of the Science of Food and Agriculture·Zongshuai ZhuYunji Wei
Mar 18, 2020·Food Science & Nutrition·Shaolin DengGuanghong Zhou
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Qiaozhi ZhangLinglin Fu
Jan 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Tzer-Yang YuJolon M Dyer
Aug 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Gengjun Chen
Jan 31, 2018·Journal of Agricultural and Food Chemistry·Yingdong ZhuShengmin Sang

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