Formation of advanced glycation end products in raw and subsequently boiled broiler muscle:biological variation and effects of postmortem ageing and storage

作     者：Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng Suhong Huang;Xiaoli Dong;Yali Zhang;Yuru Chen;Yajie Yu;Ming Huang;Yuandong Zheng

作者机构：Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety Controland College of Food Science and TechnologyNanjing Agricultural UniversityNanjingJiangsu 210095China Nanjing Huangjiaoshou Food Science Technology Co.Ltd.National R&D Center for Poultry Processing TechnologyNanjingJiangsu 210095China Henan Province Qi County Yongda Food Industry Co.Ltd.HebiHenan 458000China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第2期

页      面：255-262页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by the China Agriculture Research System(CARS-41-Z) 

主　　题：Carboxymethyllysine Broiler Postmortem ageing Storage Heating 

摘      要：The study aimed to investigate and compare the contents of carboxymethyllysine(CML)in two kinds of broilers during postmortem ageing and *** contents of CML in raw and boiled(100℃,30 min)broiler briskets and legs which were from white feather broilers(n=8)and yellow feather broilers(n=8)with ageing and storage at 4℃for 0-168 h were *** ageing and storage had a significant(P0.05)change,while that in boiled brisket meat significantly(P0.05)effect on the CML contents in raw/boiled yellow feather ***,CML contents in white feather broilers were much higher than that in yellow feather ***,white feather broilers can be selected as the research object to study the mechanism of ageing and storage on CML content in the postmortem broiler in the future.