Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Nanjing Huang Jiaoshou Food Technology Co., Ltd, National R&D Center for Poultry Processing Technology, Nanjing, China.
J Sci Food Agric. 2021 Jan 30;101(2):388-397. doi: 10.1002/jsfa.10528. Epub 2020 Oct 1.
Braised chicken is one of the well-known traditional processed meat products in China. However, reports are scarce with respect to the formation of N -carboxymethyllysine (CML) and N -carboxyethyllysine (CEL) during chicken braising. Furthermore, braising for a long time and using high-temperature process will result in water loss. However, the relationship between water loss and advanced glycation end products (AGEs) kinetics is limited. The present study aimed to investigate the relationship between water loss and kinetics of free and protein-bound CML and CEL in braised chicken under different braising conditions (60-100 °C for 5-60 min).
Levels of free and protein-bound CML and CEL were found to increase with heating time and temperature. The correlation coefficient (r ) was largest at zero-order reaction (free CML: r = 0.908-0.954, protein-bound CML: r = 0.901-0.958, free CEL: r = 0.952-0.973, protein-bound CEL: r = 0.959-0.965). The activation energy was 44.158 ± 3.638 kJ mol for free CML, 40.041 ± 3.438 kJ mol for protein-bound CML, 40.971 ± 0.334 kJ mol for free CEL and 40.247 ± 0.553 kJ mol for protein-bound CEL. Furthermore, with the increase of braising time and temperature, the drip loss and cooking loss also became aggravated. A significant positive correlation between water loss and AGEs levels during braising was observed by Pearson's correlation analysis (P < 0.05).
We conclude that the levels of free and protein-bound CML and CEL during braising were different, although they all met zero-order reaction kinetics. Water loss was probably one of the main reasons for the formation of AGEs during chicken braising. © 2020 Society of Chemical Industry.
红烧鸡是中国著名的传统加工肉制品之一。然而，关于鸡在红烧过程中形成 N -羧甲基赖氨酸（CML）和 N -羧乙基赖氨酸（CEL）的报道很少。此外，长时间炖煮和使用高温过程会导致水分流失。然而，水分损失与晚期糖基化终产物（AGEs）动力学之间的关系是有限的。本研究旨在探讨不同炖煮条件（60-100°C 炖煮 5-60 分钟）下，水分损失与游离和结合态 CML 和 CEL 动力学之间的关系。
发现游离和结合态 CML 和 CEL 的水平随加热时间和温度的增加而增加。零级反应的相关系数（r）最大（游离 CML：r = 0.908-0.954，结合态 CML：r = 0.901-0.958，游离 CEL：r = 0.952-0.973，结合态 CEL：r = 0.959-0.965）。游离 CML 的活化能为 44.158 ± 3.638 kJ/mol，结合态 CML 的活化能为 40.041 ± 3.438 kJ/mol，游离 CEL 的活化能为 40.971 ± 0.334 kJ/mol，结合态 CEL 的活化能为 40.247 ± 0.553 kJ/mol。此外，随着炖煮时间和温度的增加，滴水损失和蒸煮损失也加剧。Pearson 相关分析表明，在炖煮过程中，水分损失与 AGEs 水平之间存在显著的正相关关系（P < 0.05）。
我们得出结论，虽然游离和结合态 CML 和 CEL 在炖煮过程中的水平不同，但它们都符合零级反应动力学。水分损失可能是鸡在红烧过程中形成 AGEs 的主要原因之一。 © 2020 化学工业协会。
