State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Molecules. 2021 Feb 26;26(5):1264. doi: 10.3390/molecules26051264.
The aim of this research was to investigate the effect of the number of freeze-thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) and their precursors. We analyzed the relationship among HAAs, AGEs, oxidation, and precursors and found the following results after seven freeze-thaw cycles. The HAAs, Norharman and Harman, were 20.33% and 16.67% higher, respectively. The AGEs, Nε-carboxyethyllysine (CEL) and Nε-carboxymethyllysine (CML), were 11.81% and 14.02% higher, respectively. Glucose, creatine, and creatinine were reduced by 33.92%, 5.93%, and 1.12%, respectively after seven freeze-thaw cycles. Norharman was significantly correlated with thiobarbituric acid reactive substances (TBARS; r = 0.910) and glucose (r = -0.914). Harman was significantly correlated to TBARS (r = 0.951), carbonyl (r = 0.990), and glucose (r = -0.920). CEL was correlated to TBARS (r = 0.992) and carbonyl (r = 0.933). These changes suggest that oxidation and the Maillard reaction during freeze-thaw cycles promote HAA and AGE production in raw pork.
本研究旨在探讨冻融循环次数（0、1、3、5 和 7）对猪背最长肌蛋白和脂质氧化以及杂环芳香胺（HAAs）和晚期糖基化终产物（AGEs）及其前体变化的影响。我们分析了 HAAs、AGEs、氧化和前体之间的关系，发现经过七次冻融循环后有以下结果。HAAs 中的 Norharman 和 Harman 分别增加了 20.33%和 16.67%。AGEs 中的 Nε-羧乙基赖氨酸（CEL）和 Nε-羧甲基赖氨酸（CML）分别增加了 11.81%和 14.02%。经过七次冻融循环后，葡萄糖、肌酸和肌酐分别减少了 33.92%、5.93%和 1.12%。Norharman 与硫代巴比妥酸反应物质（TBARS；r = 0.910）和葡萄糖（r = -0.914）呈显著相关。Harman 与 TBARS（r = 0.951）、羰基（r = 0.990）和葡萄糖（r = -0.920）呈显著相关。CEL 与 TBARS（r = 0.992）和羰基（r = 0.933）呈相关。这些变化表明，冻融循环过程中的氧化和 Maillard 反应促进了生猪肉中 HAA 和 AGE 的产生。
