School of Life Science, Shanxi University, Taiyuan 030006, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Chem. 2018 Dec 15;269:466-472. doi: 10.1016/j.foodchem.2018.07.051. Epub 2018 Jul 9.
This work aimed to investigate the effects of lipid oxidation on N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL) formation in three types of Chinese-style sausages during storage. Medium-high temperature dried sausage, naturally dehydrated sausage and smoke-dried sausage were prepared, and CML/CEL contents were measured. The result showed that CML and CEL levels increased with the increasing storage time, and an exponential correlation was found between thiobarbituric acid reactive substances (TBARs) and either CML (r = 0.922) or CEL (r = 0.921) in medium-high temperature dried sausages and smoke-dried sausage, which suggested that lipid oxidation could facilitate CML/CEL formation during storage. Furthermore, lipid oxidation and the Maillard reaction might have a synergistic effect on CML formation in Chinese-style sausages, as evidence by the results of model system during incubation. These findings indicated that lipid oxidation played a key role in CML/CEL formation during the storage of Chinese-style sausages.
本研究旨在探讨脂质氧化对三种中式香肠贮存过程中 N-羧甲基赖氨酸（CML）和 N-羧乙基赖氨酸（CEL）形成的影响。制备了中高温干燥香肠、自然脱水香肠和熏制香肠，并测定了 CML/CEL 含量。结果表明，CML 和 CEL 水平随贮存时间的延长而增加，中高温干燥香肠和熏制香肠中 TBARs 与 CML（r=0.922）或 CEL（r=0.921）之间呈指数相关，这表明脂质氧化可促进贮存过程中 CML/CEL 的形成。此外，脂质氧化和 Maillard 反应可能对中式香肠中 CML 的形成具有协同作用，这可通过孵育模型系统的结果得到证明。这些发现表明，脂质氧化在中式香肠贮存过程中 CML/CEL 的形成中起关键作用。
