Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating

Fuyu Chu; Zhijie Liu; Junjian Miao; Yiqun Huang; Lihong Niu; Keqiang Lai

doi:10.1016/j.foodchem.2023.136616

Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating

Food Chem. 2023 Nov 15:426:136616. doi: 10.1016/j.foodchem.2023.136616. Epub 2023 Jun 16.

Authors

Fuyu Chu¹, Zhijie Liu², Junjian Miao², Yiqun Huang³, Lihong Niu⁴, Keqiang Lai⁵

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410004, Hunan, China.
² College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; 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, Hunan, China. Electronic address: yiqunh@csust.edu.cn.
⁴ School of Food Engineering, Ludong University, No. 186, Middle Hongqi Road, Yantai 264025, Shandong, China.
⁵ College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: kqlai@shou.edu.cn.

PMID: 37354580
DOI: 10.1016/j.foodchem.2023.136616

Abstract

The influences of frozen-then-chilled storage of minced pork on the formation of advanced glycation end-products (AGEs) including N^ε-carboxymethyllysine and N^ε-carboxyethyllysine, and their corresponding α-dicarbonyl precursors (α-DPs; glyoxal and methylglyoxal) during storage and subsequent heating were investigated in comparison with chilled storage. During cold storage, the levels of AGEs, trichloroacetic acid-soluble peptides, and Schiff bases in minced pork continuously increased while α-DPs decreased. The 30 min heating (100 °C) resulted in 64-560% increase of AGEs in pork, corresponding with an increase of Schiff bases and decreases of α-DPs. Compared to the chilled storage, the frozen-then-chilled storage led to no significant difference (P > 0.05) on the levels of AGEs and α-DPs in raw or heat-treated pork, implying that the formation and thawing of ice crystals in pork during the frozen-then-chilled storage had minor to no effects on the formation of AGEs and their α-DPs.

Keywords: Carboxyethyllysine; Carboxymethyllysine; Meat; Storage; Thermal process.

MeSH terms

Animals
Glycation End Products, Advanced / chemistry
Heating
Maillard Reaction
Pork Meat*
Red Meat* / analysis
Schiff Bases
Swine

Substances

Schiff Bases
Glycation End Products, Advanced