Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage

Kong, Shanshan; Chu, Fuyu; Huang, Yiqun; Niu, Lihong; Lai, Keqiang

doi:10.1007/s11694-022-01440-z

Cited by 6 publications

(2 citation statements)

References 43 publications

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“…In addition, high humidity could also dilute the enzyme concentration, thus slowing the rise of TVB-N values. A previous study [21] indicated that a high concentration of NaCl could reduce the levels of biogenic amines produced by bacterial protein degradation. For the WS (−1.5 • C) and WR (4 • C) groups, the effect of different storage temperatures on TVB-N values of oysters was significantly different, even with the same packing method.…”

Section: Tvb-n Valuementioning

confidence: 97%

Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions

Su,

Yang,

Liu

et al. 2024

Foods

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The aim of this study was to investigate the effect of neutral protease treatment on the biochemical properties of various parts of Pacific oysters (Crassostrea gigas) under different storage conditions. The mechanism of quality degradation in the mantle, adductor muscle, gill, and trunk of treated oysters stored at −1.5 °C (superchilling) or 4 °C (refrigeration) for several days using different storage methods was studied. The results showed that the oyster treated with the enzyme exhibited higher glycogen content, flavor nucleotide content, and sensory scores compared to the control group. Superchilling at −1.5 °C was observed to slow the increase in total volatile basic nitrogen (TVB-N), total viable count (TVC), and pH, while maintaining sensory scores better than refrigeration at 4 °C. Both wet superchilling (WS) and dry exposed superchilling (DeS) methods effectively preserved freshness and quality at −1.5 °C. The freshness of the oysters’ body trunk changed most significantly. K value, K′ value, and AEC value, as the evaluation indexes of oyster freshness, were affected by the storage medium. Therefore, neutral protease enhances the flavor of oysters in a short time, and oysters stored in wet superchilling or dry exposed superchilling conditions have an extended shelf life.

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Section: Tvb-n Valuementioning

confidence: 97%

Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions

Su,

Yang,

Liu

et al. 2024

Foods

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“…These contaminants have intricate compositions and concealed origins, and their accumulation within the human body can result in various adverse toxic effects. Seafood products with high protein contents are susceptible to non-enzymatic glycation reactions during processing and storage, leading to the formation of advanced glycation end-products (AGEs), wherein N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) serve as two representative compounds [2][3][4]. Dietary AGEs, as a representative class of endogenous food contaminants, have garnered increasing attention in recent years.…”

Section: Introductionmentioning

confidence: 99%

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

Foods

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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.

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Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages

Shen

Li²,

Wu³

et al. 2022

Food Measure

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Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage

Cited by 6 publications

References 43 publications

Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions

Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions

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

Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages

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