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Research Article | Open Access

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

Suhong Huanga, Xiaoli Donga, Yali Zhanga, Yuru Chena, Yajie Yua, Ming Huanga,b( ), Yuandong Zhengc
Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Nanjing Huangjiaoshou Food Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 210095, China
Henan Province Qi County Yongda Food Industry Co., Ltd., Hebi, Henan 458000, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 ℃, 30 min) broiler briskets and legs which were from white feather broilers (n=8) and yellow feather broilers (n=8) with ageing and storage at 4 ℃ for 0–168 h were determined. Postmortem ageing and storage had a significant (P<0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P>0.05) change, while that in boiled brisket meat significantly (P<0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. CML content in leg meat increased significantly (P<0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (P>0.05) effect on the CML contents in raw/boiled yellow feather broilers. Meanwhile, CML contents in white feather broilers were much higher than that in yellow feather broilers. Thus, white feather broilers can be selected as the research object to study the mechanism of ageing and storage on CML content in the postmortem broiler in the future.

Keywords

HeatingStorageCarboxymethyllysineBroilerPostmortem ageing

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 255-262
DOI: 10.1016/j.fshw.2021.11.012
Cite this article:
Huang S, Dong X, Zhang Y, et al. Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage. Food Science and Human Wellness, 2022, 11(2): 255-262. https://doi.org/10.1016/j.fshw.2021.11.012

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Received: 27 April 2020
Revised: 10 August 2020
Accepted: 27 October 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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