Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage

• Published in: Food chemistry Vol. 269; pp. 466 - 472
• Main Authors: Yu, Ligang, Chai, Meng, Zeng, Maomao, He, Zhiyong, Chen, Jie
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.12.2018
• Subjects: Chinese-style sausage; Fats - metabolism; Food Storage; Glycation End Products, Advanced; Lipid oxidation; Lysine - analogs & derivatives; Lysine - biosynthesis; Maillard Reaction; Meat Products - analysis; Model system; Nε-carboxyethyllysine; Nε-carboxymethyllysine; Chinese-style sausage; Nε-carboxymethyllysine; Model system; Nε-carboxyethyllysine; Lipid oxidation; N(ε)-carboxyethyllysine; N(ε)-carboxymethyllysine
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.07.051

•TBARS value, CML, and CEL levels increased with the increasing storage time.•There were significant correlations between TBARS and CML/CEL content.•Formulations and processing procedures of the sausages affect CML/CEL formation.•The findings indicate lipid oxidation promote CML/CEL formation in meat products. This work aimed to investigate the effects of lipid oxidation on Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation in three types of Chinese-style sausages during storage. Medium-high temperature dried sausage, naturally dehydrated sausage and smoke-dried sausage were prepared, and CML/CEL contents were measured. The result showed that CML and CEL levels increased with the increasing storage time, and an exponential correlation was found between thiobarbituric acid reactive substances (TBARs) and either CML (r2 = 0.922) or CEL (r2 = 0.921) in medium-high temperature dried sausages and smoke-dried sausage, which suggested that lipid oxidation could facilitate CML/CEL formation during storage. Furthermore, lipid oxidation and the Maillard reaction might have a synergistic effect on CML formation in Chinese-style sausages, as evidence by the results of model system during incubation. These findings indicated that lipid oxidation played a key role in CML/CEL formation during the storage of Chinese-style sausages.