School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China.
School of Food Engineering, Ludong University, Yantai 264025, Shandong, China.
Food Chem. 2022 Nov 30;395:133612. doi: 10.1016/j.foodchem.2022.133612. Epub 2022 Jul 2.
Lipid oxidation and protein degradation, along with the formation of advanced glycation end-products (AGEs), including N-carboxymethyl-lysine (CML), N-carboxyethyl-lysine (CEL) and fluorescent AGEs, in raw and subsequently heated surimi products were investigated during freezing-thawing cycles. Lipid oxidation, protein degradation, Schiff base, and AGEs formation constantly increased during freezing-thawing cycles and heat treatment (P < 0.05). Heat-induced increase of AGEs in surimi products was accelerated by freezing-thawing treatment. Formation of CML in one-stage heated (45 °C, 30 min) samples increased from 0.10 ± 0.04 to 0.53 ± 0.11 mg/kg and CEL increased from 0.03 ± 0.32 to 0.92 ± 0.74 mg/kg. In two-stage heated samples (45 °C, 30 min and 90 °C, 20 min), CML increased from 0.86 ± 0.06 to 1.12 ± 0.11 mg/kg and CEL from 1.00 ± 0.34 to 2.11 ± 1.86 mg/kg, during up to 6 freezing-thawing cycles. Formation of fluorescent AGEs derived from heating was also significantly accelerated by freezing-thawing treatment (P < 0.01). Correlation analysis suggested that the chemical synthesis of AGEs in surimi products was promoted by lipid oxidation and protein degradation during freezing-thawing cycles. AGEs formation through Schiff base oxidation likely occurred only under thermal treatment since no relationship was found between Schiff base and AGEs levels in raw surimi products.
在冷冻-解冻循环过程中，研究了生的和随后加热的鱼糜制品中的脂质氧化、蛋白质降解、希夫碱以及晚期糖基化终产物（AGEs）的形成，包括 N-羧甲基赖氨酸（CML）、N-羧乙基赖氨酸（CEL）和荧光 AGEs。在冷冻-解冻循环和热处理过程中，脂质氧化、蛋白质降解、希夫碱和 AGEs 的形成不断增加（P < 0.05）。冷冻-解冻处理加速了热诱导的鱼糜制品中 AGEs 的形成。在一阶段加热（45°C，30 分钟）的样品中，CML 的形成从 0.10±0.04 增加到 0.53±0.11mg/kg，CEL 从 0.03±0.32 增加到 0.92±0.74mg/kg。在两阶段加热的样品（45°C，30 分钟和 90°C，20 分钟）中，CML 从 0.86±0.06 增加到 1.12±0.11mg/kg，CEL 从 1.00±0.34 增加到 2.11±1.86mg/kg，最多可达 6 个冷冻-解冻循环。由加热引起的荧光 AGEs 的形成也因冷冻-解冻处理而显著加速（P < 0.01）。相关分析表明，在冷冻-解冻循环过程中，脂质氧化和蛋白质降解促进了鱼糜制品中 AGEs 的化学合成。希夫碱氧化引起的 AGEs 形成可能仅在热处理下发生，因为在生鱼糜制品中未发现希夫碱与 AGEs 水平之间存在关系。
