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. 2022 Jul 6:15:100387.
doi: 10.1016/j.fochx.2022.100387. eCollection 2022 Oct 30.

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

Hui Lin  1 , Keqiang Lai  2 , Juanjuan Zhang  1 , Faxiang Wang  1 , Yongle Liu  1 , Barbara A Rasco  3 , Yiqun Huang  1
Affiliations

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments

Hui Lin et al. Food Chem X. .

Abstract

The heat-induced (121 °C, 10 or 30 min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound Nɛ -carboxymethyllysine (CML) and Nɛ -carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1 g/100 pork) and the storage duration (0 °C, 0 - 8 d) prior to the heating was investigated. A longer storage time of raw pork resulted in higher levels of AGEs produced during the later heating, likely due to the accumulation of some AGE precursors during the storage. Depending on the acid level and heating time, adding acid in pork led to 30 - 54% (citric acid) or 14 - 48% (acetic acid) average reduction of heat-induced production of CML/CEL, which corresponded to the reduction of thiobarbituric acid reactive substances and Schiff bases. The marinating time of raw pork with an acid did not significantly affect (P = 0.959 - 0.998) the acid's inhibition effect on heat-induced formation of CML/CEL.

Keywords: Carboxyethyllysine; Carboxymethyllysine; Lipid oxidation; Marinate; Meat; pH.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Changes of (a) pH (n = 3), and the effects of (b) storage duration (n = 15) and (c) the addition of acetic acid (AA) or citric acid (CA) at the level of 0.5 or 1 g/100 g pork (n = 9) on the amounts of TBARS and Schiff bases (expressed as fluorescence intensity) in raw pork during storage (0 °C, 0 – 8 d). Data were shown as mean and standard deviation. Different letters (ab or a′b′) above the columns indicate significant difference (P < 0.05).
Fig. 2
Fig. 2
Effects of acetic acid (AA) or citric acid (CA) (0.5 or 1 g acid/100 g pork) on the amounts of (a) CML and CEL formed in ground pork during the 10 min or (b) 30 min of heating (121 °C), and (c) TBARS and (d) Schiff bases (expressed as fluorescence intensity) in the heat-treated pork. The pork samples with or without acid were stored at 0 °C for 0 – 8 d prior to the heat treatments. Data were shown as mean (n = 9) ± standard deviation. Different letters (abc or a′b′c′d′) above the columns indicate significant difference (P < 0.05).
Fig. 3
Fig. 3
Effects of storage duration (0 °C, 0 – 8 d) of pork prior to the heat treatments on the amounts of CML and CEL formed in ground pork during (a) 10 min and (b) 30 min of heating (121 °C). Data were shown as mean (n = 15) ± standard deviation. Different letters (ab or a′b′) above the columns indicate significant difference (P < 0.05).
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