Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment

Abstract

The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including Nε-carboxymethyllysine (CML), Nε-carboxyethyllysine (CEL) levels in ground pork supplemented with sucrose (4.0%) were investigated under nine freeze–thaw cycles and subsequent heating (100 °C/30 min). It was found that increase in freeze–thaw cycles promoted protein degradation and oxidation. The addition of sucrose further promoted the production of TCA-soluble peptides, Schiff bases and CEL, but not significantly, ultimately leading to higher levels of TCA-soluble peptides, Schiff bases, GO, MGO, CML, and CEL in the ground pork with the addition of sucrose than in the blank groups by 4%, 9%, 214%, 180%, 3%, and 56%, respectively. Subsequent heating resulted in severe increase of Schiff bases but not TCA-soluble peptides. Contents of GO and MGO all decreased after heating, while contents of CML and CEL increased.

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

“…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.…”

“…The extraction and detection of the two α-dicarbonyl compounds, GO and MGO, were conducted following the methods outlined by Li et al [22] and Chu et al [23]. Approximately 1.00 g of the ground sample was homogenized with 10 mL of 0.6 mol/L perchloric acid for 1 min, allowed to settle for 30 min at 4 • C, and then centrifuged for 10 min at 8000× g and 4 • C. Supernatant of 1 mL was mixed with 0.2 mL of a 5 mg/mL o-phenylenediamine solution and reacted for 3 h in the dark at a water bath set to 60 • C for derivatization.…”

Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins

“…A Schiff base is an organic compound containing a C=N structure generated by the reaction of the free amino group from a protein with the aldehyde group in reducing sugar, reflecting the degree of oxidation of the protein [27]. Large amounts of reactive oxygen radicals can cause protein oxidative damage.…”