Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat |
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| Authors: | Xingge Wu Zhigang Zhang Zhiyong He Zhaojun Wang Fang Qin Maomao Zeng Jie Chen |
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| Affiliation: | 1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.W.); (Z.H.); (Z.W.); (F.Q.);2.International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China;3.State Key Laboratory of Food Safety Technology for Meat Products, Yinxiang Group, Xianmen 361100, China; |
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| Abstract: | The aim of this research was to investigate the effect of the number of freeze–thaw cycles (0, 1, 3, 5, and 7) on porcine longissimus protein and lipid oxidation, as well as changes in heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) and their precursors. We analyzed the relationship among HAAs, AGEs, oxidation, and precursors and found the following results after seven freeze–thaw cycles. The HAAs, Norharman and Harman, were 20.33% and 16.67% higher, respectively. The AGEs, Nε-carboxyethyllysine (CEL) and Nε-carboxymethyllysine (CML), were 11.81% and 14.02% higher, respectively. Glucose, creatine, and creatinine were reduced by 33.92%, 5.93%, and 1.12%, respectively after seven freeze–thaw cycles. Norharman was significantly correlated with thiobarbituric acid reactive substances (TBARS; r2 = 0.910) and glucose (r2 = −0.914). Harman was significantly correlated to TBARS (r2 = 0.951), carbonyl (r2 = 0.990), and glucose (r2 = −0.920). CEL was correlated to TBARS (r2 = 0.992) and carbonyl (r2 = 0.933). These changes suggest that oxidation and the Maillard reaction during freeze–thaw cycles promote HAA and AGE production in raw pork. |
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| Keywords: | pork, freeze– thaw cycles, protein oxidation, lipid oxidation, precursors, heterocyclic aromatic amines, advanced glycation end products |
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