School of Chemistry and Biological Engineering, Changsha University of Science and Technology, 960, 2nd Section, Wanjiali South Rd, Changsha, Hunan 410114, PR China; College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, PR China.
College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, PR China.
Food Chem. 2018 Oct 30;264:455-461. doi: 10.1016/j.foodchem.2018.05.054. Epub 2018 May 16.
The effects of cold storage (0 °C, 0-8 days) and salts (NaCl, 0.5-5%; NaNO, 50-150 mg/kg) on the formation of protein-bound N-(carboxymethyl)lysine (CML) and N-(carboxyethyl)lysine (CEL) in raw and subsequently commercially sterilized (121 °C, 10 min) pork were investigated. Based upon two-factor analysis of variance (α = 0.05), there was no significant interaction effect between salts and storage time on the levels of CML and CEL in raw or sterile pork; salts and storage time did not significantly affect the amounts of CML and CEL in raw pork. However, in sterile pork, 1.5-5% NaCl treatments led to an average of 7.5-52.6% increase in CML, while NaNO resulted in 25.4-37.1% and 21.4-23.4% reduction in CML and CEL, respectively; raw pork stored for 8 days led to 82.5% increase of CML and 32.6% increase of CEL in the sterile products (n = 30), as compared to those without cold storage.
研究了冷藏（0°C，0-8 天）和盐（NaCl，0.5-5％；NaNO₃，50-150mg/kg）对生肉和随后商业灭菌（121°C，10min）猪肉中蛋白结合的 N-（羧甲基）赖氨酸（CML）和 N-（羧乙基）赖氨酸（CEL）形成的影响。基于双因素方差分析（α=0.05），盐和储存时间对生肉或无菌猪肉中 CML 和 CEL 水平没有显著的交互作用；盐和储存时间对生猪肉中 CML 和 CEL 的含量没有显著影响。然而，在无菌猪肉中，1.5-5%NaCl 处理导致 CML 平均增加 7.5-52.6%，而 NaNO₃分别导致 CML 和 CEL 减少 25.4-37.1%和 21.4-23.4%；生肉冷藏 8 天导致无菌产品中 CML 增加 82.5%，CEL 增加 32.6%（n=30），与未经冷藏的相比。
