Formation of N ϵ -Carboxymethyllysine and N ϵ -Carboxyethyllysine in Prepared Chicken Breast by Pan Frying

• Published in: Journal of food protection Vol. 82; no. 12; pp. 2154 - 2160
• Main Authors: Zhu, Zongshuai, Cheng, Yiqun, Huang, Suhong, Yao, Mingjun, Lei, Yang, Khan, Iftikhar Ali, Huang, Ming, Zhou, Xinghu
• Format: Journal Article
• Language: English
• Published: United States Elsevier Limited 01.12.2019
• Subjects: Advanced glycosylation end products; Age; Animals; Carbonyl compounds; Carbonyls; Carboxymethyllysine; Chickens; Cooking; Correlation analysis; Food; Food safety; Frying; Glycation End Products, Advanced - analysis; Glycosylation; Lipid peroxidation; Lipids; Lysine - analogs & derivatives; Lysine - analysis; Maillard Reaction; Meat processing; Meat products; Moisture; Oxidation; Polyethylene; Poultry; Proteins; Thiobarbituric acid; China; Germany; Correlation; Prepared chicken; Nϵ-Carboxyethyllysine; Nϵ-Carboxymethyllysine; Pan frying
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-19-319

The objective of this work was to investigate the effects of pan frying on the formation of two typical advanced glycation end products (AGEs) named -carboxymethyllysine (CML) and -carboxyethyllysine (CEL) in prepared chicken breast. The marinated chicken breast was pan fried for 1 to 6 min, and then protein, fat, moisture, carbonyl, sulfhydryl, thiobarbituric acid reactive substances, chroma (a*, b*, L*), absorbance at 294 and 420 nm, and AGE (CEL) levels were measured once a minute. Pearson's correlation was determined and indicated that moisture was significantly negatively correlated with Maillard reaction and AGEs ( < 0.05), fat and protein contents were significantly positively correlated with AGEs ( < 0.05), and a* values were positively correlated with Maillard reaction and CEL ( < 0.05). Protein and lipid oxidation played an important role on the correlation of AGEs. In conclusion, Maillard reaction and oxidation reaction are two important factors affecting AGE formation.