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本文引用的文献

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Increased accumulation of protein-bound N(ε)-(carboxymethyl)lysine in tissues of healthy rats after chronic oral N(ε)-(carboxymethyl)lysine.健康大鼠经慢性口服 N(ε)-(羧甲基)赖氨酸后，组织中蛋白结合型 N(ε)-(羧甲基)赖氨酸的积累增加。
J Agric Food Chem. 2015 Feb 11;63(5):1658-63. doi: 10.1021/jf505063t. Epub 2015 Feb 2.
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Formation of advanced glycation endproducts in ground beef under pasteurisation conditions.在巴氏杀菌条件下碎牛肉中晚期糖基化终产物的形成。
Food Chem. 2015 Apr 1;172:802-7. doi: 10.1016/j.foodchem.2014.09.129. Epub 2014 Sep 28.
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Determination of advanced glycation endproducts in cooked meat products.熟肉制品中晚期糖基化终产物的测定
Food Chem. 2015 Feb 1;168:190-5. doi: 10.1016/j.foodchem.2014.06.081. Epub 2014 Jul 8.
4
Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.烘焙过程中饼干中丙烯酰胺和N(ε)-(羧甲基)赖氨酸含量变化的研究。
J Food Sci. 2014 May;79(5):T1030-8. doi: 10.1111/1750-3841.12450. Epub 2014 Apr 15.
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Protein oxidation during frozen storage and subsequent processing of different beef muscles.不同牛肉肌肉在冷冻储存和后续加工过程中的蛋白质氧化。
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Advanced glycation endproducts in food and their effects on health.食品中的晚期糖基化终产物及其对健康的影响。
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Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.储存时间、储存温度和低脂配方会影响传统包装的绞碎牛肉的保质期和稳定性。
Meat Sci. 2013 Nov;95(3):495-502. doi: 10.1016/j.meatsci.2013.05.032. Epub 2013 May 25.
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Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase.氧化诱导的展开促进微生物转谷氨酰胺酶在肌原纤维蛋白中的肌球蛋白交联。
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Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles.骨盆悬吊和烹饪方法对取自两种猪肌肉的火腿加工及感官特性的影响。
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Determination of advanced glycation endproducts by LC-MS/MS in raw and roasted almonds (Prunus dulcis).采用 LC-MS/MS 法测定生杏仁和烤杏仁（甜扁桃）中的晚期糖基化终产物。
J Agric Food Chem. 2011 Nov 23;59(22):12037-46. doi: 10.1021/jf202515k. Epub 2011 Oct 20.

生肉及加工工艺对肉制品中N-羧甲基赖氨酸和N-羧乙基赖氨酸形成的影响。

Effects of raw meat and process procedure on N-carboxymethyllysine and N-carboxyethyl-lysine formation in meat products.

作者信息

Yu Ligang, Gao Chang, Zeng Maomao, He Zhiyong, Wang Linxiang, Zhang Shuang, Chen Jie

机构信息

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China.

2Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, 214122 China.

出版信息

Food Sci Biotechnol. 2016 Aug 31;25(4):1163-1168. doi: 10.1007/s10068-016-0185-5. eCollection 2016.

DOI:10.1007/s10068-016-0185-5
PMID:30263389
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6049122/
Abstract

This work aimed to investigate the effects of stored raw meat and process procedures on N-carboxymethyl-lysine (CML) and N-carboxyethyl-lysine (CEL) generation in meat products. Meat products of raw pork were sterilized and pasteurized at different storage times (0-4 months) and the CML/CEL contents were determined. The results showed that the extent of lipid and protein oxidation of raw pork increased with increasing storage time. A linear correlation was found between thiobarbituric acid-reactive substances value/carbonyl content and CML/CEL in sterilized meat products, indicating that stored raw pork could promote CML/CEL formation under high temperature processing. Furthermore, mild heating temperatures seemed to favor CML formation, while high temperature could accelerate CEL generation. Therefore, formation kinetics of CML and CEL might be different for different process procedures. These results suggested that stored raw meat and processing temperature could significantly affect CML and CEL generation in meat products.

摘要

本研究旨在探讨储存的生肉及加工工艺对肉制品中N-羧甲基赖氨酸（CML）和N-羧乙基赖氨酸（CEL）生成的影响。对生猪肉制品在不同储存时间（0 - 4个月）进行灭菌和巴氏杀菌处理，并测定CML/CEL含量。结果表明，生猪肉的脂质和蛋白质氧化程度随储存时间的延长而增加。在灭菌肉制品中，硫代巴比妥酸反应性物质值/羰基含量与CML/CEL之间存在线性相关性，表明储存的生猪肉在高温加工条件下可促进CML/CEL的形成。此外，温和的加热温度似乎有利于CML的形成，而高温则可加速CEL的生成。因此，不同加工工艺下CML和CEL的生成动力学可能不同。这些结果表明，储存的生肉和加工温度可显著影响肉制品中CML和CEL的生成。