Journal Article

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

Khan, Iftikhar Ali, Zhou, Xinghu, Yao, Mingjun, Huang, Ming, Zhu, Zongshuai, Cheng, Yiqun, Huang, Suhong, Lei, Yang

2019

Overview

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.

• Publisher: Elsevier Limited
• Subject: absorbance / advanced glycation end products / Advanced glycosylation end products / Age / Animals / breast meat / Carbonyl compounds / Carbonyls / Carboxymethyllysine / chicken meat / Chickens / Cooking / Correlation analysis / Food / Food safety / Frying / Glycation End Products, Advanced - analysis / Glycosylation / Lipid peroxidation / Lipids / Lysine - analogs & derivatives / Lysine - analysis / Maillard Reaction / marinating / Meat processing / Meat products / Moisture / Oxidation / pan frying / Polyethylene / Poultry / protein content / Proteins / Thiobarbituric acid / thiobarbituric acid-reactive substances