Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes. (December 2021)

• Record Type: Journal Article
• Authors: Shi, Haonan; Qin, Ruike; Wu, Runlin; Rong, Jianhua; Jia, Caihua; Liu, Ru
• Is Part Of: Food bioscience. Volume 44:Part B(2021)
• Publication Date: 2021-12
• Subjects: Advanced glycation end products -- Nε-carboxymethyllysine -- Acrylamide -- Lipid oxidation -- Cryoprotectants -- Fried fish cake; AGE Advanced glycation end products -- AA Acrylamide -- MDA Malondialdehyde -- MR Maillard reaction -- MRPs Maillard reaction products -- GO Glyoxal -- CML Nε-carboxymethyl lysine -- TBARS Thiobarbituric acid reactive substances -- A420 Absorbance at 420 nm; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101433
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The effects of different cryoprotectants (sorbitol, sucrose, and polyphosphates) were investigated on the formation of advanced glycation end products (AGE) and acrylamide (AA) in fried fish cakes. AGE and AA were mainly formed in the crust. AA was undetectable in the core. Sorbitol could significantly reduce AA and fluorescent AGE contents in fried fish cakes, and hardly influenced formation of N ε -carboxymethyl lysine (CML). The addition of sucrose alone had no significant effect on the formation of AGE and AA in fried fish cakes. Polyphosphates significantly reduced the CML and fluorescent AGE contents by 43.58% and 49.81%, but increased the AA content by 9.48%. The highest CML content was found in the fried fish cake with mixed cryoprotectants. It was due to the combined action of sucrose, polyphosphates and low moisture content which further strengthened MR. The results suggest that sucrose and polyphosphate should not be used in fried surimi products at the same time. Additionally, sorbitol is suitable for adding to surimi for fried food. Graphical abstract: Image 1 Highlights: Sorbitol decreased the AA and F-AGE contents, while sucrose had no significant influence on the formation of AA and AGE. Polyphosphates depressed the formation of CML and fluorescent AGE, but promoted the formation of AA. The mixed cryoprotectants significantly decreased the F-AGE content, but significantly increased the CML content.