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Research Article | Open Access

Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat

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

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

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Abstract

Advanced glycation end products (AGEs) might pose health risks, and processing and storage could accelerate the generation of AGEs in meat. However, limited few reports indicated the changes of AGEs contents in meat during storage. In this study, the aim is to investigate the oxidation and precursors and their roles in the formation of Nε-carboxymethyl-lysine (CML) in raw and cooked chicken meat after post-mortem ageing and storage. As post-mortem ageing and storage time increased, the CML content in cooked chicken breast significantly increased from 1.81 mg/kg to 2.00 mg/kg during 0−6 h, and then decreased from 2.00 mg/kg to 1.80 mg/kg during 6 h−1 day, finally increased again during 1−7 days, while the CML contents of raw and cooked leg significantly and continuously increased from 1.78 mg/kg to 2.08 mg/kg. Furthermore, CML was extremely positively correlated with fat oxidation (R2 = 0.793, P < 0.01), protein oxidation (R2 = 0.917, P < 0.01) and glyoxal (R2 = 0.678, P < 0.05), and was negatively correlated with lysine (R2 = 0.536, P < 0.05). No significant correlation was observed between the Schiff base and CML.

Keywords

OxidationStoragePrecursorsChickenNε-carboxymethyl-lysinePost-mortem ageing

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Food Science and Human Wellness
Volume 11 Issue 5,
September 2022
Pages 1252-1258
DOI: 10.1016/j.fshw.2022.04.022
Cite this article:
Huang S, Dong X, Zhang Y, et al. Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat. Food Science and Human Wellness, 2022, 11(5): 1252-1258. https://doi.org/10.1016/j.fshw.2022.04.022

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Received: 21 December 2020
Revised: 07 July 2021
Accepted: 06 August 2021
Published: 02 June 2022
© 2022 Beijing Academy of Food Sciences.

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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