Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Meat Sci. 2018 Nov;145:415-424. doi: 10.1016/j.meatsci.2018.07.026. Epub 2018 Jul 20.
The aim of the study was to characterize Maillard reactions in meat under different cooking treatments. Considered temperature-time combinations included raw samples (control), 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h. Furosine, a marker for heat treatment, was detected in all groups with roasting having a 4-fold increase over the control. Sous-vide treatment at 80 °C, boiling and autoclaving also contribute to a significant increase in furosine. N-carboxymethyllysine, an indicator for advanced glycation end products, showed negligible amount in control, but increased with cooking temperature, with oven samples showing the highest values. A similar increasing trend was observed in lanthionine, covalently bonded protein crosslinks, which arises due to severe thermal regimes. Simultaneously, glycation and deamidation formation were tracked in meat proteins through peptidomics to highlight residue level changes that might affect nutrient value in processed muscle based foods.
本研究旨在探讨不同烹饪处理方式下肉类中的美拉德反应。考虑到的温度-时间组合包括生肉样品（对照）、58°C 加热 72 分钟、80°C 加热 72 分钟、98°C 加热 72 分钟、160°C 加热 72 分钟、118°C 加热 8 分钟以及 58°C 加热 17 小时。所有加热处理组均检测到了肉中的呋喃酮（一种热加工标志物），其中烘烤组的呋喃酮含量是对照组的 4 倍。80°C 水浴处理、煮沸和高压灭菌也会导致呋喃酮含量显著增加。N-羧甲基赖氨酸（晚期糖基化终产物的一个指标）在对照组中的含量可以忽略不计，但随着烹饪温度的升高而增加，其中烤箱样品的含量最高。肉蛋白中的二硫键交联物（一种共价结合的蛋白质交联物）也呈现出类似的增加趋势，这是由于剧烈的热环境导致的。同时，通过肽组学追踪肉蛋白中的糖化和脱酰胺形成，以突出可能影响加工肌肉食品中营养成分的残基水平变化。
