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

作     者：Suhong Huang Xiaoli Dong Yulong Zhang Ming Huang Yuandong Zheng Suhong Huang;Xiaoli Dong;Yulong Zhang;Ming Huang;Yuandong Zheng

作者机构：Jiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Jiangsu Province Research Engineering Center for Livestock and Poultry Meat ProcessingNational R&D Center for Poultry Processing TechnologyNanjing Huangjiaoshou Food Science and Technology Co.Ltd.Nanjing 210095China Henan Province Qi County Yongda Food Industry Co.Ltd.Hebi 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5期

页      面：1252-1258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 China Agriculture Research System(CARS-41-Z06)。 

主　　题：Nε-carboxymethyl-lysine Chicken Post-mortem ageing Storage Oxidation Precursors 

摘      要：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 N^(ε)-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(R^(2)=0.793,P0.01),protein oxidation(R^(2)=0.917,P0.01)and glyoxal(R^(2)=0.678,P0.05),and was negatively correlated with lysine(R^(2)=0.536,P0.05).No significant correlation was observed between the Schiff base and CML.