College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410004, Hunan, China.
College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
Food Chem. 2023 Nov 15;426:136616. doi: 10.1016/j.foodchem.2023.136616. Epub 2023 Jun 16.
The influences of frozen-then-chilled storage of minced pork on the formation of advanced glycation end-products (AGEs) including N-carboxymethyllysine and N-carboxyethyllysine, and their corresponding α-dicarbonyl precursors (α-DPs; glyoxal and methylglyoxal) during storage and subsequent heating were investigated in comparison with chilled storage. During cold storage, the levels of AGEs, trichloroacetic acid-soluble peptides, and Schiff bases in minced pork continuously increased while α-DPs decreased. The 30 min heating (100 °C) resulted in 64-560% increase of AGEs in pork, corresponding with an increase of Schiff bases and decreases of α-DPs. Compared to the chilled storage, the frozen-then-chilled storage led to no significant difference (P > 0.05) on the levels of AGEs and α-DPs in raw or heat-treated pork, implying that the formation and thawing of ice crystals in pork during the frozen-then-chilled storage had minor to no effects on the formation of AGEs and their α-DPs.
研究了冻融储存对猪肉糜中晚期糖基化终产物（AGEs）包括 N-羧甲基赖氨酸和 N-羧乙基赖氨酸及其相应的α-二羰基前体（α-DP； 乙醛和甲基乙二醛）形成的影响，以及与冷藏储存相比在储存和随后加热过程中的影响。在冷藏过程中，猪肉糜中的 AGEs、三氯乙酸可溶性肽和希夫碱的水平持续增加，而α-DP 则减少。30 分钟加热（100°C）导致猪肉中的 AGEs 增加 64-560%，与希夫碱增加和α-DP 减少相对应。与冷藏储存相比，冻融储存对生肉或加热处理的猪肉中 AGEs 和 α-DP 的水平没有显著差异（P＞0.05），这表明在冻融储存过程中猪肉中冰晶的形成和融化对 AGEs 及其α-DP 的形成几乎没有影响。
