Affiliation:
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
2. Nanjing Huang Jiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing 210095, People's Republic of China
Abstract
ABSTRACTThe objective of this work was to investigate the effects of pan frying on the formation of two typical advanced glycation end products (AGEs) named Nϵ-carboxymethyllysine (CML) and Nϵ-carboxyethyllysine (CEL) in prepared chicken breast. The marinated chicken breast was pan fried for 1 to 6 min, and then protein, fat, moisture, carbonyl, sulfhydryl, thiobarbituric acid reactive substances, chroma (a*, b*, L*), absorbance at 294 and 420 nm, and AGE (CEL) levels were measured once a minute. Pearson's correlation was determined and indicated that moisture was significantly negatively correlated with Maillard reaction and AGEs (P < 0.05), fat and protein contents were significantly positively correlated with AGEs (P < 0.05), and a* values were positively correlated with Maillard reaction and CEL (P < 0.05). Protein and lipid oxidation played an important role on the correlation of AGEs. In conclusion, Maillard reaction and oxidation reaction are two important factors affecting AGE formation.HIGHLIGHTS
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Reference41 articles.
1. Alvarado, C. Z., and SamsA. R. 2004. Early postmortem injection and tumble marination effects on broiler breast meat tenderness. Poult. Sci. 83: 1035–1038.
2. Arachchi, S. J. T., Kim Y. J., Kim D. W., Oh S. C., and LeeY. B. 2017. Optimization of Maillard reaction in model system of glucosamine and cysteine using response surface methodology. Prevent. Nutr. Food Sci. 22: 37–44.
3. Baskara, I., Niquet-Leridon C., Anton P. M., and Delayre-OrthezC. 2017. Neoformed compounds from the maillard reaction in infant formulas: a new risk factor for allergy?EMJ Allergy Immunol. 2: 87–93.
4. Benjakul, S., and BauerF. 2010. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze–thaw cycles. J. Sci. Food Agric. 80: 1143–1150.
5. Chen, G., and SmithJ. S. 2015. Determination of advanced glycation endproducts in cooked meat products. Food Chem. 168: 190–195.
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献