Inhibition of N-(carboxyethyl)lysine and N-(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade-containing .

The objective of this study was to assess the impact of marinating beef, chicken, and fish with () on the inhibition of N-(carboxyethyl)lysine (CEL) and N-(carboxymethyl)lysine (CML). Furthermore, our objective was to examine how different cooking techniques, temperatures, and durations affect the creation of CEL and CML in these meat products. The study began with the characterization of . Subsequently, meat samples were marinated using an -containing marinade and stored at 4 ± 1°C for 24 h. Following storage, the meats underwent cooking in an oven at 200°C for 12 min and in an air fryer at 250°C for 8 min. Subsequently, pH, color, thiobarbituric acid reactive substances (TBARS), as well as CEL and CML analyses were conducted. had high levels of biological activity and bioactive content. Moreover, increasing the ratio in the marinade demonstrated a reduction in TBARS, CML, and CEL formation. This study concludes that can be effectively used as a marinade component for meat, inhibiting the formation of CEL and CML. In conclusion, this research underscores the significant potential of in reducing the synthesis of advanced glycation end products (AGEs) during meat processing. These results not only enhance our comprehension of the complex relationship between plant extracts and meat quality but also present encouraging prospects for fostering healthier and safer cooking methods.