Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization. (June 2016)

• Record Type: Journal Article
• Authors: Sun, Xiaohua; Tang, Juming; Wang, Jing; Rasco, Barbara A.; Lai, Keqiang; Huang, Yiqun
• Is Part Of: Meat science. Volume 116(2016:Jun.)
• Page Start: 1
• Page End: 7
• Publication Date: 2016-06
• Subjects: Advanced glycation endproduct -- Carboxymethyllysine -- Carboxyethyllysine -- Beef -- Pork -- Chicken; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.01.009
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of commercial sterilization treatments on the levels of advanced glycation endproducts (AGEs) in meats was investigated. The amounts of both free and protein-bound N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) in beef (rump, ribeye, short plate), pork (hind leg, tenderloin, belly), and chicken (chicken breasts, drumsticks) were determined using an HPLC–MS/MS method. Beef and pork had a small proportion (raw < 15%; sterilized < 8%) of free AGEs compared to the total AGEs, but raw chicken breasts had very high levels of free CEL (7.12 ± 9.98 mg/kg; n = 13) with large biological variation compared to pork (0.19 ± 0.09 mg/kg; n = 9) and beef (0.44 ± 0.19 mg/kg; n = 9). Commercial sterilization (121 °C for 10 min) did not significantly affect the amounts of free CML or CEL, but led to about 0.6- to 3.6-fold increase of protein-bound CML and CEL. The amounts of protein and fat content in beef or pork had very little effect on the formation of protein-bound AGEs during sterilization process. Highlights: The levels of AGEs in beef, pork and chicken as affected sterilization were tested. Free AGEs in meat were not significantly affected by sterilization. Sterilization led to about 0.6- to 3.6-fold increase in protein-bound AGEs. Protein and fat content in pork and beef had little effect on AGEs formation.