College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
School of Food Engineering, Harbin University, Harbin, Heilongjiang 150086, China.
Int J Biol Macromol. 2023 Jul 31;244:125387. doi: 10.1016/j.ijbiomac.2023.125387. Epub 2023 Jun 15.
The impacts of freeze-thaw (F-T) cycles and cooking on the basic composition, protein and lipid oxidation, and advanced glycation end products (AGEs) of chicken breasts were studied. During F-T cycles, the moisture and protein contents of raw and cooked chicken breasts decreased, and protein and lipid oxidation occurred, increasing carbonyl and TBARS contents. Meanwhile, the contents of methylglyoxal, glyoxal, and hydroxymethylfurfural in raw meat increased by 2.27, 2.27, and 5 times, respectively, whereas glyoxal and hydroxymethylfurfural contents increased by 2.73 and 3 times, respectively, after cooking as F-T cycles increased. The formation of carboxymethyl lysine, pentosidine, and fluorescent AGEs in cooked samples was confirmed using an ELISA kit and fluorescent intensity. The study also revealed that AGEs contents of chicken meat were negatively correlated with moisture contents and positively correlated with carbonyl and TBARS levels. Therefore, F-T cycles and subsequent cooking promoted AGEs formation in cooked meat.
研究了冻融（F-T）循环和烹饪对鸡胸肉基本成分、蛋白质和脂质氧化以及晚期糖基化终产物（AGEs）的影响。在 F-T 循环过程中，生鸡肉和熟鸡肉的水分和蛋白质含量下降，发生了蛋白质和脂质氧化，导致羰基和 TBARS 含量增加。同时，生肉中甲基乙二醛、乙二醛和羟甲基糠醛的含量分别增加了 2.27、2.27 和 5 倍，而随着 F-T 循环的增加，烹饪后乙二醛和羟甲基糠醛的含量分别增加了 2.73 和 3 倍。使用 ELISA 试剂盒和荧光强度证实了烹饪样品中羧甲基赖氨酸、戊糖素和荧光 AGEs 的形成。研究还表明，鸡肉中 AGEs 的含量与水分含量呈负相关，与羰基和 TBARS 水平呈正相关。因此，F-T 循环和随后的烹饪促进了烹饪肉中 AGEs 的形成。
