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Yu, Ligang,Gao, Chang,Zeng, Maomao,He, Zhiyong,Wang, Linxiang,Zhang, Shuang,Chen, Jie 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
This work aimed to investigate the effects of stored raw meat and process procedures on $N^{\varepsilon}$-carboxymethyl-lysine (CML) and $N^{\varepsilon}$-carboxyethyl-lysine (CEL) generation in meat products. Meat products of raw pork were sterilized and pasteurized at different storage times (0-4 months) and the CML/CEL contents were determined. The results showed that the extent of lipid and protein oxidation of raw pork increased with increasing storage time. A linear correlation was found between thiobarbituric acid-reactive substances value/carbonyl content and CML/CEL in sterilized meat products, indicating that stored raw pork could promote CML/CEL formation under high temperature processing. Furthermore, mild heating temperatures seemed to favor CML formation, while high temperature could accelerate CEL generation. Therefore, formation kinetics of CML and CEL might be different for different process procedures. These results suggested that stored raw meat and processing temperature could significantly affect CML and CEL generation in meat products.
Ligang Yu,Chang Gao,Maomao Zeng,Zhiyong He,Linxiang Wang,Shuang Zhang,Jie Chen 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
This work aimed to investigate the effects of stored raw meat and process procedures onNε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL) generation in meat products. Meatproducts of raw pork were sterilized and pasteurized at different storage times (0-4 months) and theCML/CEL contents were determined. The results showed that the extent of lipid and protein oxidationof raw pork increased with increasing storage time. A linear correlation was found betweenthiobarbituric acid-reactive substances value/carbonyl content and CML/CEL in sterilized meatproducts, indicating that stored raw pork could promote CML/CEL formation under high temperatureprocessing. Furthermore, mild heating temperatures seemed to favor CML formation, while hightemperature could accelerate CEL generation. Therefore, formation kinetics of CML and CEL might bedifferent for different process procedures. These results suggested that stored raw meat andprocessing temperature could significantly affect CML and CEL generation in meat products.