Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage
•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 mea...
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| Published in | Food chemistry Vol. 269; pp. 466 - 472 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
15.12.2018
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| Subjects | |
| Online Access | Get full text |
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| Abstract | •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. |
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| AbstractList | •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. 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. This work aimed to investigate the effects of lipid oxidation on N -carboxymethyllysine (CML) and N -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 (r = 0.922) or CEL (r = 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. |
| Author | Chai, Meng Zeng, Maomao Yu, Ligang He, Zhiyong Chen, Jie |
| Author_xml | – sequence: 1 givenname: Ligang surname: Yu fullname: Yu, Ligang organization: School of Life Science, Shanxi University, Taiyuan 030006, China – sequence: 2 givenname: Meng surname: Chai fullname: Chai, Meng organization: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China – sequence: 3 givenname: Maomao orcidid: 0000-0001-9259-1992 surname: Zeng fullname: Zeng, Maomao organization: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China – sequence: 4 givenname: Zhiyong orcidid: 0000-0002-3600-2361 surname: He fullname: He, Zhiyong organization: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China – sequence: 5 givenname: Jie orcidid: 0000-0003-3882-7284 surname: Chen fullname: Chen, Jie email: chenjie@jiangnan.edu.cn organization: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/30100461$$D View this record in MEDLINE/PubMed |
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| Keywords | Chinese-style sausage Nε-carboxymethyllysine Model system Nε-carboxyethyllysine Lipid oxidation N(ε)-carboxyethyllysine N(ε)-carboxymethyllysine |
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| Snippet | •TBARS value, CML, and CEL levels increased with the increasing storage time.•There were significant correlations between TBARS and CML/CEL... This work aimed to investigate the effects of lipid oxidation on N -carboxymethyllysine (CML) and N -carboxyethyllysine (CEL) formation in three types of... This work aimed to investigate the effects of lipid oxidation on Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation in three types of... |
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| SubjectTerms | 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 |
| Title | Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage |
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