Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions

Peng Han; Qi Zhang; Xueyang Wang; Pengcheng Zhou; Shiyuan Dong; Fengchao Zha; Mingyong Zeng

doi:10.1016/j.foodres.2022.112105

Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions

Food Res Int. 2022 Dec;162(Pt B):112105. doi: 10.1016/j.foodres.2022.112105. Epub 2022 Nov 9.

Authors

Peng Han¹, Qi Zhang¹, Xueyang Wang¹, Pengcheng Zhou¹, Shiyuan Dong², Fengchao Zha³, Mingyong Zeng¹

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
² College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. Electronic address: dongshiyuan@ouc.edu.cn.
³ College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China. Electronic address: Zhafengchao@ouc.edu.cn.

PMID: 36461405
DOI: 10.1016/j.foodres.2022.112105

Abstract

This study compared the effects of pan-fried with low (LPF), high (HPF) amounts of oil and deep-fried (DF) on the profiles of advanced glycation end products (AGEs) in sturgeon patties. The surface color of the pan-fried patties, regardless of the amounts of oil used, visually presented more brown than deep-fried ones with higher internal temperature at the frying course of 3-9 min. Compared to LPF and HPF, DF significantly accelerated the furosine development for 6-9 min of frying, dynamically increased the accumulation of CML (N^ε-carboxymethyl-lysine) and CEL (N^ε-carboxyethyl-lysine) for up to 9 min of frying, and the level of CML in DF than LPF, HPF for 9 min of frying were increased by 209.6 % and 149.9 %, respectively. The oil level employed for pan-fried insignificantly influenced the formation of furosine and CML in patties. The principal component analysis further confirmed that DF patties had a greater influence on the formation of AGEs. The AGEs formation was positively associated with the temperature and amino groups, while remarkably negative correlation with moisture content. Therefore, pan-fried within 6 min of frying was recommended for the domestic cooking of sturgeon patties based on the potential formation of AGEs.

Keywords: Advanced glycation end products; Fried; N(ε)-(1-carboxyethyl)lysine; N(ε)-(carboxymethyl)lysine; Sturgeon.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cooking
Fishes*
Glycation End Products, Advanced*
Principal Component Analysis

Substances

Glycation End Products, Advanced