Effects of oxidation and precursors(lysine,glyoxal and Schiff base)on the formation of Nε-carboxymethyl-lysine in aged,stored and thermally treated chicken meat  

作　　者：Suhong Huang Xiaoli Dong Yulong Zhang Ming Huang Yuandong Zheng 

机构地区：[1]Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China [2]Jiangsu Province Research Engineering Center for Livestock and Poultry Meat Processing,National R&D Center for Poultry Processing Technology,Nanjing Huangjiaoshou Food Science and Technology Co.,Ltd.,Nanjing 210095,China [3]Henan Province Qi County Yongda Food Industry Co.,Ltd.,Hebi 458000,China

出　　处：《Food Science and Human Wellness》2022年第5期1252-1258,共7页食品科学与人类健康（英文）

基　　金：supported by China Agriculture Research System(CARS-41-Z06)。

摘　　要：Advanced glycation end products(AGEs)might pose health risks,and processing and storage could accelerate the generation of AGEs in meat.However,limited few reports indicated the changes of AGEs contents in meat during storage.In this study,the aim is to investigate the oxidation and precursors and their roles in the formation of N^(ε)-carboxymethyl-lysine(CML)in raw and cooked chicken meat after post-mortem ageing and storage.As post-mortem ageing and storage time increased,the CML content in cooked chicken breast significantly increased from 1.81 mg/kg to 2.00 mg/kg during 0-6 h,and then decreased from 2.00 mg/kg to 1.80 mg/kg during 6 h-1 day,finally increased again during 1-7 days,while the CML contents of raw and cooked leg significantly and continuously increased from 1.78 mg/kg to 2.08 mg/kg.Furthermore,CML was extremely positively correlated with fat oxidation(R^(2)=0.793,P<0.01),protein oxidation(R^(2)=0.917,P<0.01)and glyoxal(R^(2)=0.678,P<0.05),and was negatively correlated with lysine(R^(2)=0.536,P<0.05).No significant correlation was observed between the Schiff base and CML.

关 键 词：Nε-carboxymethyl-lysine Chicken Post-mortem ageing Storage OXIDATION Precursors 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]