Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products

Ligang Yu; Yong Li; Chang Gao; Yukun Yang; Maomao Zeng; Jie Chen

doi:10.1016/j.foodres.2022.111048

N^ε-carboxymethyl-lysine and N^ε-carboxyethyl-lysine contents in commercial meat products

Food Res Int. 2022 May:155:111048. doi: 10.1016/j.foodres.2022.111048. Epub 2022 Feb 21.

Authors

Ligang Yu¹, Yong Li², Chang Gao³, Yukun Yang², Maomao Zeng³, Jie Chen⁴

Affiliations

¹ School of Life Science, Shanxi University, Taiyuan 030006, China. Electronic address: yuligang@sxu.edu.cn.
² School of Life Science, Shanxi University, Taiyuan 030006, China.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China. Electronic address: chenjie@jiangnan.edu.cn.

PMID: 35400433
DOI: 10.1016/j.foodres.2022.111048

Abstract

The objective of this work was to investigate N^ε-carboxymethyl-lysine (CML) and N^ε-carboxyethyl-lysine (CEL) contents in commercial meat products. The results showed that sauced beef and Chinese smoked-cured sausage had the highest CML content (570.38 mg/kg protein) and lowest level of CML (42.18 mg/kg protein), respectively. The CEL level was the highest in stewed pork-hock in soy sauce (868.99 mg/kg protein), and lowest in Korean barbecue (37.95 mg/kg protein). Higher levels of CML and CEL were observed in meat products prepared with sucrose and sauce. Irradiation sterilization had a stronger promoting effect on CML and CEL formation, while smoking could lead to a decrease in CML and CEL. Formation pathway of CML and CEL might be different at different processing temperature due to the different trends of CML and CEL levels in commercial meat products. Furthermore, additions of spices, sodium nitrite and tomato juice in meat products had stronger inhibitory effects on CML and CEL formation. These data could provide a crucial guide for consumers to select meat products, and reduce CML and CEL intake.

Keywords: Advanced glycation end products; Commercial meat products; N(ε)-carboxyethyl-lysine; N(ε)-carboxymethyl-lysine.

Publication types

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

MeSH terms

Animals
Cattle
Glycation End Products, Advanced
Lysine / analogs & derivatives
Meat Products* / analysis
Pork Meat*

Substances

Glycation End Products, Advanced
N(6)-carboxymethyllysine
Lysine