Journal article
Formation of advanced glycation endproducts in ground beef under pasteurisation conditions
Food chemistry, Vol.172, pp.802-807
04/01/2015
Handle:
https://hdl.handle.net/2376/107844
PMID: 25442623
Abstract
Advanced glycation endproducts (AGEs) in food products may pose health risks, and thermal processing of foods accelerates the formation of AGEs. The effects of heat treatments (65-100 °C, 0-60 min) on the formation of AGEs including N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in ground beef were investigated. The levels of CML and CEL in ground beef steadily increased with heating time and heating temperature. A strong linear relationship (r(2) = 0.920) between the amounts of CML (2.76-19.96 mg/kg) and CEL (2.32-11.89 mg/kg) in raw and thermally treated beef was found. The formations of both CML and CEL in ground beef during heat treatments basically fitted zero-order reactions (CML: r(2) = 0.851-0.995, rate constant = 0.031-0.224 mg kg(-1) min(-1); CEL: r(2) = 0.907-0.971, rate constant = 0.044-0.118 mg kg(-1) min(-1)) with an activation energy of 61.01 kJ/mol for CML and 29.21 kJ/mol for CEL.
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Details
- Title
- Formation of advanced glycation endproducts in ground beef under pasteurisation conditions
- Creators
- Xiaohua Sun - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, ChinaJuming Tang - Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USAJing Wang - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, ChinaBarbara A Rasco - School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: rasco@wsu.eduKeqiang Lai - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, ChinaYiqun Huang - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: yiqunh@hotmail.com
- Publication Details
- Food chemistry, Vol.172, pp.802-807
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- England
- Identifiers
- 99900547234701842
- Language
- English
- Resource Type
- Journal article