The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast

被引：26
|
作者：
Zhu, Zongshuai [1 ,2 ]
Huang, Suhong [1 ,2 ]
Khan, Iftikhar Ali [1 ,2 ]
Cheng, Yiqun [1 ,2 ]
Yu, Yajie [1 ,2 ]
Zhang, Chuangchuang [3 ]
Huang, Jichao [4 ]
Huang, Ming [1 ,2 ]
Zhou, Xinghu [5 ]
机构：
[1] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China
[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
[3] Northwest A&F Univ, Coll Food Sci & Engn, Yangling, Shaanxi, Peoples R China
[4] Nanjing Agr Univ, Coll Engn, Nanjing, Jiangsu, Peoples R China
[5] Nanjing Huang Jiaoshou Food Sci & Technol Co Ltd, Natl R&D Ctr Poultry Proc Technol, Nanjing, Jiangsu, Peoples R China
来源：
CYTA-JOURNAL OF FOOD | 2019年 / 17卷 / 01期
关键词：
N-epsilon; -carboxymethyllysine; N-epsilon-carboxyethyllysine; prepared chicken; heat processing; correlation; ADVANCED GLYCATION ENDPRODUCTS; END-PRODUCTS; MEAT-PRODUCTS; PROTEIN; LYSINE; FLUORESCENCE; ACID; FOOD; FAT;
D O I：
10.1080/19476337.2019.1636139
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to investigate the effect and correlation of boiled, deep-fried and roast thermal processing on N-epsilon -carboxymethyllysine and N-epsilon-carboxyethyllysine formation in prepared chicken breast. The three heat processing results indicated that oxidation was one main reason to affect advanced glycation end products (AGEs) formation. For boiled and deep-fried, protein and lipid oxidation could promote the AGEs (P < 0.05), while protein oxidation may inhibit AGEs formation by roast processing (P < 0.05). Furthermore, Maillard reaction showed an important effect on L*, a* and b* values, and the content of AGEs could be easily determined by the changes of meat color. As conclusion, Maillard reaction and oxidation were two key factors to influence the AGEs formation in prepared chicken breast by thermal processing.
引用
收藏
页码：685 / 694
页数：10
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