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.
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。
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