Formation of AGEs in fish cakes during air frying and other traditional heating methods

Qin, Ruike; Wu, Runlin; Shi, Haonan; Jia, Caihua; Rong, Jian; Liu, Ru

doi:10.1016/j.foodchem.2022.133213

Cited by 17 publications

(11 citation statements)

References 37 publications

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“…Given that dAGEs are primarily generated from MR, research has shown that the thermal processing condition is a predominant factor that dominates AGE formation. A previous study indicated that the formation of CML and CEL in ground beef and minced hot dog was positively associated with heating time and temperature. , Similarly, levels of CML, CEL, and MG-H 1 in fish cakes increased with increased heating time regardless of which thermal processing method was used . Along with CML and CEL as lysine-derived AGEs, MOLD and GOLD are the cross-linked AGEs produced when MGO or GO react with two molecules of lysine.…”

Section: Discussionmentioning

confidence: 89%

“…25,30 Similarly, levels of CML, CEL, and MG-H 1 in fish cakes increased with increased heating time regardless of which thermal processing method was used. 31 Along with CML and CEL as lysine-derived AGEs, MOLD and GOLD are the cross-linked AGEs produced when MGO or GO react with two molecules of lysine. MOLD and GOLD were detected in most of canned meats and seafood and their levels were much lower than CML and CEL.…”

Section: ■ Discussionmentioning

confidence: 99%

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Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Lin

Huang

Liao

et al. 2023

J. Agric. Food Chem.

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Commercial sterilization is a thermal processing method commonly used in low-acid canned food products. Meanwhile, heat treatment can significantly promote advanced glycation end product (AGE) formation in foodstuffs. In this research, the validated analytical methods have been developed to quantitate both lysine-and arginine-derived AGEs and their precursors, α-dicarbonyls, in various types of commercial canned meat and seafood products. Methylglyoxal-hydroimidazolone 1 was the most abundant AGEs found in the canned food products, followed by Nε-(carboxyethyl)lysine, Nε-(carboxymethyl)lysine, and glyoxal-hydroimidazolone 1. Correlation analysis revealed that methylglyoxal and glyoxal were only positively associated with the corresponding arginine-derived AGEs, while their correlations with the corresponding lysine-derived AGEs were not significant. Importantly, we demonstrated for the first time that total sugar and carbohydrate contents might serve as the potential markers for the prediction of total AGEs in canned meats and seafoods. Altogether, this study provided a more complete view of AGEs' occurrence in commercial canned food products.

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Section: Discussionmentioning

confidence: 89%

Section: ■ Discussionmentioning

confidence: 99%

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Lin

Huang

Liao

et al. 2023

J. Agric. Food Chem.

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“…This process enhanced the overall profile, which also produced unique odorants. This phenomenon was due to the fact that many chemical reactions occurred during this frying process, such as interactions and thermal degradations between Allium plants and matrix under high-temperature conditions [ 19 ]. Furthermore, a large number of aroma substances were generated during this process, leading to the notes of salty, fried, oily, cooked vegetable, and other similar aromas.…”

Section: Resultsmentioning

confidence: 99%

Effect of Frying Process on the Flavor Variations of Allium Plants

Wang

Qiao

Wang

et al. 2023

Foods

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The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils’ flavor and promoted the further development of Allium plant industries.

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“…To assess L*, a*, and b* values in fish cakes, a colorimeter (CM-700d/600d, Konica Minolta) was used. Sample pretreatment for determining the browning degree refers to the method of Qin et al (2022). The ultraviolet-visible spectroscopy (UV/VIS) spectrophotometer was utilised at a wavelength of 420 nm to calculate the absorbance measurement of the supernatant, which represented the late Maillard reaction product content in the fried fish cake.…”

Section: Moisture Fat Colour and Browning Degreementioning

confidence: 99%

“…Ginger extract (Xu et al ., 2022), ginger and curcumin (Xue et al ., 2022) were reported to significantly inhibit heterocyclic amines and AGEs in roast beef patties by reducing the free radical content. However, previous studies showed that AGEs from deep‐frying were much higher than those from roasting, and their two cooking methods produce AGEs through different pathways and mechanisms (Qin et al ., 2022). Thus, a doubt was raised: can ginger also effectively inhibit the production of AGEs in fried foods while maintaining quality and sensory properties?…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes

Gao,

Shi,

Xiong

et al. 2024

Int J of Food Sci Tech

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SummaryThe impact of different ginger juice ratios on the formation of advanced glycation end products (AGEs) in fried fish cakes was examined. The consequences confirmed that the AGEs mainly gathered in the crust layer. Ginger juice has a good oil‐reducing and water‐retaining effect on fried cakes. Ginger juice demonstrated a remarkable capacity to diminish the AGEs content, particularly when utilised at a ratio of 5%. It led to a decrease of around 20% in the fat content and 11% in the thiobarbituric acid (TBARS) value for the crust. Meanwhile, when incorporating 5% ginger juice into cakes, an improvement in sensory attributes, a compact microstructure, elevated moisture levels and reduced pH values was observed. Therefore, the addition of an appropriate amount of ginger juice could efficiently inhibit the generation of AGEs, all the while preserving the exceptional characteristics and sensory attributes of fried cakes.

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Formation of AGEs in fish cakes during air frying and other traditional heating methods

Cited by 17 publications

References 37 publications

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products

Effect of Frying Process on the Flavor Variations of Allium Plants

Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes

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