Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze-Thaw Cycles and Subsequent Heat Treatment

Fuyu Chu; Yi Lin; Yiqun Huang; Lihong Niu; Keqiang Lai

doi:10.3390/foods12051024

Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze-Thaw Cycles and Subsequent Heat Treatment

Foods. 2023 Feb 28;12(5):1024. doi: 10.3390/foods12051024.

Authors

Fuyu Chu^{1

2}, Yi Lin^{1

2}, Yiqun Huang³, Lihong Niu⁴, Keqiang Lai^{1

2}

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
² Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
³ School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410004, China.
⁴ School of Food Engineering, Ludong University, No. 186, Middle Hongqi Road, Yantai 264025, China.

Abstract

The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including N^ε-carboxymethyllysine (CML), N^ε-carboxyethyllysine (CEL) levels in ground pork supplemented with sucrose (4.0%) were investigated under nine freeze-thaw cycles and subsequent heating (100 °C/30 min). It was found that increase in freeze-thaw cycles promoted protein degradation and oxidation. The addition of sucrose further promoted the production of TCA-soluble peptides, Schiff bases and CEL, but not significantly, ultimately leading to higher levels of TCA-soluble peptides, Schiff bases, GO, MGO, CML, and CEL in the ground pork with the addition of sucrose than in the blank groups by 4%, 9%, 214%, 180%, 3%, and 56%, respectively. Subsequent heating resulted in severe increase of Schiff bases but not TCA-soluble peptides. Contents of GO and MGO all decreased after heating, while contents of CML and CEL increased.

Keywords: advanced glycation end-products; correlation analysis; freeze–thaw cycles; pork; sucrose.

Grants and funding

This study was funded by the National Natural Science Foundation of China (32272391).