Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Xiaohua Sun; Juming Tang; Jing Wang; Barbara A Rasco; Keqiang Lai; Yiqun Huang

doi:10.1016/j.meatsci.2016.01.009

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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

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Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization

Xiaohua Sun, Juming Tang, Jing Wang, Barbara A Rasco, Keqiang Lai and Yiqun Huang

Meat science, Vol.116, pp.1-7

06/2016

DOI: https://doi.org/10.1016/j.meatsci.2016.01.009

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https://hdl.handle.net/2376/116633

PMID: 26829237

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Abstract

Lysine - analogs & derivatives

Food Analysis

Animals

Cattle

Meat - analysis

Swine

Chickens

Sterilization

Lysine - chemistry

Food Preservation

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.

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Title: Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization
Creators: Xiaohua Sun - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
Juming Tang - Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA
Jing Wang - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
Barbara A Rasco - School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: rasco@wsu.edu
Keqiang Lai - College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
Yiqun 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: Meat science, Vol.116, pp.1-7
Academic Unit: Biological Systems Engineering, Department of; Food Science, School of
Publisher: England
Identifiers: 99900548174501842
Language: English
Resource Type: Journal article