Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G′, G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G′, G″, G*, and η* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.

Section: Resultsmentioning

confidence: 99%

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content

Lazárková,

Kratochvílová,

Salek

et al. 2023

“…Fermented black beans are rich in protein and various amino acids [35], consequently increasing the levels of free CML and CEL in canned fish products. Samples 14,18,19,23,25,26, and 32 of the prefabricated fish products had relatively high levels of free AGEs; however, no discernible pattern was observed, which may arise from the utilization of different raw materials and additives.…”

Section: Contents Of Free CML and Cel In Commercially Prepared And Pr...mentioning

confidence: 93%

“…Free and protein-bound CML and CEL in fish samples were extracted following the reports of Sun et al [24] and Niu et al [25]. Approximately 1.00 g of the grounded fish sample was mixed with 10 mL of 10% trichloroacetic acid and spiked with internal standards (D 4 -CML and D 4 -CEL), then homogenized in an ice-water bath.…”

Section: Determination Of Free and Protein-bound CML And Celmentioning

confidence: 99%

“…Products stored at room temperature (14-23), regardless of the packaging form, had higher salt contents (4.91-11.52%). The vacuum-packaged products (24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34) for frozen storage exhibited reduced salt content ranging from 0.12% to 1.78%, demonstrating an extended shelf life. It is advisable to avoid the frequent consumption of snack products and salted fish products that are stored at room temperature to reduce excessive sodium intake.…”

Section: Chemical Composition Of Commercially Prepared and Prefabrica...mentioning

confidence: 99%

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Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products

Niu,

Kong,

Chu

et al. 2023

Self Cite

The contents of free and protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.34–137.12 ± 25.87 mg/kg of dry matter) and MGO (11.47 ± 1.39–43.23 ± 7.91 mg/kg of dry matter). Variations in the contents of free CML and CEL increased 29.9- and 73.0-fold, respectively. Protein-bound CML and CEL in commercially prepared samples were higher than those in raw prefabricated ones due to the impact of heat treatment. Levels of GO and MGO demonstrated negative correlations with fat (R = −0.720 and −0.751, p < 0.05) in commercially prepared samples, whereas positive correlations were observed (R = 0.526 and 0.521, p < 0.05) in raw prefabricated ones. The heat-induced formation of protein-bound CML and CEL showed a negative correlation with the variations of GO and MGO but was positively related to protein levels in prefabricated products, suggesting that GO and MGO may interact with proteins to generate AGEs during heating. The influence of NaCl on the formation of GO and MGO exhibited variations across different fish products, necessitating further investigation.

“…The complexity of the AGE formation mechanism, their wide range, and the multitude of nutritional components make it difficult to detect these harmful substances in food. Most current studies have measured a few representative AGEs, such as N ε -carboxymethyllysine (CML) and N ε -carboxyethyl-lysine (CEL) [4][5][6][7]. Instruments are typically used to analyze AGEs in food, with the most commonly used method being high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) [8].…”

Section: Introductionmentioning

confidence: 99%

Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food

Zhuang

Zou

et al. 2023

The Maillard reaction (MR) is a complicated chemical process that has been extensively studied. Harmful chemicals known as advanced glycation end products (AGEs), with complex structures and stable chemical characteristics, are created during the final stage of the MR. AGEs can be formed both during the thermal processing of food and in the human body. The number of AGEs formed in food is much higher compared to endogenous AGEs. A direct connection exists between human health and the build-up of AGEs in the body, which can result in diseases. Therefore, it is essential to understand the content of AGEs in the food we consume. The detection methods of AGEs in food are expounded upon in this review, and the advantages, disadvantages, and application fields of these detection methods are discussed in depth. Additionally, the production of AGEs in food, their content in typical foods, and the mechanisms influencing their formation are summarized. Since AGEs are closely related to the food industry and human health, it is hoped that this review will further the detection of AGEs in food so that their content can be evaluated more conveniently and accurately.