Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products

Abstract

This work aimed to investigate the effects of stored raw meat and process procedures on N-carboxymethyl-lysine (CML) and N-carboxyethyl-lysine (CEL) generation in meat products. Meat products of raw pork were sterilized and pasteurized at different storage times (0-4 months) and the CML/CEL contents were determined. The results showed that the extent of lipid and protein oxidation of raw pork increased with increasing storage time. A linear correlation was found between thiobarbituric acid-reactive substances value/carbonyl content and CML/CEL in sterilized meat products, indicating that stored raw pork could promote CML/CEL formation under high temperature processing. Furthermore, mild heating temperatures seemed to favor CML formation, while high temperature could accelerate CEL generation. Therefore, formation kinetics of CML and CEL might be different for different process procedures. These results suggested that stored raw meat and processing temperature could significantly affect CML and CEL generation in meat products.

Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat

“…The free radical content in pork increased after three freeze-thaw cycles and rose to the highest level after seven freeze-thaw cycles (P < 0.05). Yu et al [21] found that the content of free radicals keeps increasing in frozen raw meat during storage, which is consistent with our research. This formation of free radicals may be derived from the oxidation of lipids and proteins, and oxygen can promote the generation of free radicals in meat products during storage [22].…”

Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review

“…Based on their findings, high-temperature cookery means CML formation increased by 10−100 times, which was in accordance with others who showed the boiled, fried, or baked meat/fish samples always aggregated more CML than uncooked/raw foods (Assar et al, 2009;Chao et al, 2009;G. Chen & Smith 2015;Yu, Gao, et al, 2016). Assar et al (2009) found that the average level of CML in boiled beef (27 mg kg −1 protein) was much lower than it was in fried minced beef (61 mg kg −1 protein) by HPLC analysis.…”

“…Lysine is correlated to the formation of the Maillard reaction products (MRPs) such as brown pigments (Sharma et al, 2015). Yu, Gao, et al (2016) found that the linoleic acid more likely accelerated CML formation compared to oleic acid, which may be attributed to glyoxal accumulation. The formation of the Maillard reaction is expedited in pH ranged 7.0-10.0 (Nursten, 2005).…”

“…The chromatographical technique, as an effective method, has been applied in separating and detecting individual components in food matrix. Sun et al, 2012;Yu, Gao, et al, 2016). The instrumental techniques have been used in quantifying dietary CML extensively and accurately, but the analytical methods require complicated sample preparation (e.g., digestion of bound CML).…”

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

“…Similar observation reported by Jorge et al [ 16 ] for lamb loin sous vide cooked for 12 h followed by roasting for 15 min at high temperature. Researchers have proven that the brown color on meat’s surface results from formation of colored compounds named melanoidins through the Maillard reaction [ 32 ]. The mechanism underlying the increased BI values may be related to the more intense dehydration of the steak’s surface which favors for the formation of brown compounds.…”