Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

Hui Lin; Keqiang Lai; Juanjuan Zhang; Faxiang Wang; Yongle Liu; Barbara A Rasco; Yiqun Huang

doi:10.1016/j.fochx.2022.100387

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

Food Chem X. 2022 Jul 6:15:100387. doi: 10.1016/j.fochx.2022.100387. eCollection 2022 Oct 30.

Authors

Hui Lin¹, Keqiang Lai², Juanjuan Zhang¹, Faxiang Wang¹, Yongle Liu¹, Barbara A Rasco³, Yiqun Huang¹

Affiliations

¹ School of Food Science and Bioengineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, China.
² College of Food Science and Technology, Shanghai Ocean University, No. 999 HuchengHuan Road, Nanhui New City, Shanghai 201306, China.
³ College of Agriculture and Natural Resources, University of Wyoming, Dept 3354, 1000 E University Ave, Laramie, WY 83071, United States.

Abstract

The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound N^ɛ -carboxymethyllysine (CML) and N^ɛ -carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1 g/100 pork) and the storage duration (0 °C, 0 - 8 d) prior to the heating was investigated. A longer storage time of raw pork resulted in higher levels of AGEs produced during the later heating, likely due to the accumulation of some AGE precursors during the storage. Depending on the acid level and heating time, adding acid in pork led to 30 - 54% (citric acid) or 14 - 48% (acetic acid) average reduction of heat-induced production of CML/CEL, which corresponded to the reduction of thiobarbituric acid reactive substances and Schiff bases. The marinating time of raw pork with an acid did not significantly affect (P = 0.959 - 0.998) the acid's inhibition effect on heat-induced formation of CML/CEL.

Keywords: Carboxyethyllysine; Carboxymethyllysine; Lipid oxidation; Marinate; Meat; pH.