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Xiong K, Li MM, Chen YQ, Hu YM, Jin W. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices. J Food Prot 2024; 87:100338. [PMID: 39103091 DOI: 10.1016/j.jfp.2024.100338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 07/24/2024] [Accepted: 07/28/2024] [Indexed: 08/07/2024]
Abstract
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.
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Affiliation(s)
- Ke Xiong
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Meng-Meng Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yi-Qiang Chen
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yu-Meng Hu
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Innovation Centre of Food Nutrition and Human, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Wen Jin
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Guzel B, Gumus D, Kizil M. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5826-5833. [PMID: 38407784 DOI: 10.1002/jsfa.13414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep-frying at temperatures of 150 and 190 °C for 3 min. RESULTS The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g-1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). CONCLUSION This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep-fried meatball samples. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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Al-Rawi SS, Ibrahim AH, Ahmed HJ, Khudhur ZO. Therapeutic, and pharmacological prospects of nutmeg seed: A comprehensive review for novel drug potential insights. Saudi Pharm J 2024; 32:102067. [PMID: 38690209 PMCID: PMC11059288 DOI: 10.1016/j.jsps.2024.102067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Accepted: 04/10/2024] [Indexed: 05/02/2024] Open
Abstract
Background and objectives For centuries, plant seed extracts have been widely used and valued for their benefits. They have been used in food, perfumes, aromatherapy, and traditional medicine. These natural products are renowned for their therapeutic properties and are commonly used in medicinal treatments. Their significant pharmacological profiles provide an excellent hallmark for the prevention or treatment of various diseases. In this study, we comprehensively evaluated the biological and pharmacological properties of nutmeg seeds and explored their efficacy in treating various illnesses. Method Published articles in databases including Google Scholar, PubMed, Elsevier, Scopus, ScienceDirect, and Wiley, were analyzed using keywords related to nutmeg seed. The searched keywords were chemical compounds, antioxidants, anti-inflammatory, antibacterial, antifungal, antiviral, antidiabetic, anticancer properties, and their protective mechanisms in cardiovascular and Alzheimer's diseases. Results & discussion Nutmeg seeds have been reported to have potent antimicrobial properties against a wide range of various bacteria and fungi, thus showing potential for combating microbial infections and promoting overall health. Furthermore, nutmeg extract effectively reduces oxidative stress and inflammation by improving the body's natural antioxidant defense mechanism. Nutmeg affected lipid peroxidation, reduced lipid oxidation, reduced low-density lipoprotein (LDL), and increased phospholipid and cholesterol excretion. In addition, nutmeg extract improves the modulation of cardiac metabolism, accelerates cardiac conductivity and ventricular contractility, and prevents cell apoptosis. This study elucidated the psychotropic, narcotic, antidepressant, and anxiogenic effects of nutmeg seeds and their potential as a pharmaceutical medicine. Notably, despite its sedative and toxic properties, nutmeg ingestion alone did not cause death or life-threatening effects within the dosage range of 20-80 g powder. However, chemical analysis of nutmeg extracts identified over 50 compounds, including flavonoids, alkaloids, and polyphenolic compounds, which exhibit antioxidant properties and can be used as phytomedicines. Moreover, the exceptional pharmacokinetics and bioavailability of nutmeg have been found different for different administration routes, yet, more clinical trials are still needed. Conclusion Understanding the chemical composition and pharmacological properties of nutmeg holds promise for novel drug discovery and therapeutic advancements. Nutmeg seed offers therapeutic and novel drug prospects that can revolutionize medicine. By delving into their pharmacological properties, we can uncover the vast potential possibilities of this natural wonder.
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Affiliation(s)
- Sawsan S. Al-Rawi
- Department of Biology Education, Faculty of Education, Tishk International University, Erbil, KRG, Iraq
| | - Ahmad Hamdy Ibrahim
- Department of Pharmacy, Faculty of Pharmacy, Tishk International University, Erbil, KRG, Iraq
| | - Heshu Jalal Ahmed
- Department of Biology Education, Faculty of Education, Tishk International University, Erbil, KRG, Iraq
| | - Zhikal Omar Khudhur
- Department of Biology Education, Faculty of Education, Tishk International University, Erbil, KRG, Iraq
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Wang ST, Zhang CX, Deng YH, Qiu ZJ, Chen ZM, Qin Z, Ma YX, Liu HM, Wang XD. Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken. J Food Sci 2024; 89:3494-3505. [PMID: 38700357 DOI: 10.1111/1750-3841.17080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/07/2024] [Accepted: 03/31/2024] [Indexed: 05/05/2024]
Abstract
The abilities of Chinese quince free proanthocyanidins (FP) and bound proanthocyanidins (BP) at different levels (0.1%, 0.15%, and 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time and compared with vitamin C (Vc). FP and BP reduced HAAs in a dose-dependent manner. Significantly, high concentrations of FP (0.3%) resulted in a reduction of PhIP, harman, and norharman levels by 59.84%, 22.91%, and 38.21%, respectively, in chicken patties. The addition of proanthocyanidins significantly (p < 0.05) reduced the weight loss of fried chicken patties. Furthermore, a positive correlation was observed among pH, weight loss, and total HAA formation in all three groups (FP, BP, and Vc). Multivariate analysis showed that FP had a more pronounced effect than BP from the perspective of enhancing the quality of fried chicken patties and reducing the formation of HAAs. These results indicate that proanthocyanidins, both BP and FP, but especially FP, from Chinese quince can inhibit the formation of carcinogenic HAAs when added to protein-rich foods that are subsequently fried.
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Affiliation(s)
- Shou-Tao Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Chen-Xia Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yan-Hong Deng
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Zhao-Jie Qiu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zi-Meng Chen
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Zhao Qin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Xiang Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Ali Khan I, Shi B, Shi H, Zhu Z, Khan A, Zhao D, Cheng KW. Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts. Food Chem 2024; 435:137592. [PMID: 37778267 DOI: 10.1016/j.foodchem.2023.137592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 09/14/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
The present study aimed to investigate the potential of marination with extracts prepared from five legume seeds on heterocyclic amine (HA) formation in chemical models and air-fried fish fillets. In terms of total HAs, clove seed marinade (CSM) was found with the maximum inhibitory effect (43.98 %), followed by tamarind seed marinade (TSM) (40.26 %), fenugreek seed marinade (FSM) (39.07 %), acacia seed marinade (ASM) (37.99 %), and black bean seed marinade (BSM) (29.95 %). In particular, at higher levels (3 mg/mL, 4 mg/mL), CSM and FSM achieved the greatest mitigating effect against 4,8-DiMeIQx, 7,8-DiMeIQx, and MeIQx. Furthermore, all marinades were effective in lowering thiobarbituric acid-reactive substances (TBARS) and carbonyl and retaining thiol content relative to the control. PCA analysis revealed that higher levels of ASM, BSM, and FSM had better mitigating effect against IQ and MeIQx formation, whereas Pearson correlation shows that TBARS and carbonyl were positively correlated to HAs.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Baoping Shi
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Haibo Shi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Zongshuai Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Asad Khan
- Laboratory of Experimental Animal Disease Model, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Danyue Zhao
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong Special Administrative Region
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Pasqualin Cavalheiro C, Ruiz-Capillas C, Herrero AM, Pintado T, Avelar de Sousa CC, Sant’Ana Falcão Leite J, Costa Alves da Silva M. Potential of Cricket ( Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties. Foods 2024; 13:286. [PMID: 38254586 PMCID: PMC10815164 DOI: 10.3390/foods13020286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/08/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties.
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Affiliation(s)
- Carlos Pasqualin Cavalheiro
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
| | - Claudia Ruiz-Capillas
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
| | - Ana M. Herrero
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
| | - Tatiana Pintado
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
| | - Camila Cristina Avelar de Sousa
- INDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (A.M.H.)
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
| | - Juliana Sant’Ana Falcão Leite
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
| | - Maurício Costa Alves da Silva
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-115, Brazil
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Jeong KJ, Seo JK, Ahamed Z, Su Lee Y, Yang HS. Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition. Food Chem X 2023; 20:100936. [PMID: 38144844 PMCID: PMC10740098 DOI: 10.1016/j.fochx.2023.100936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 10/05/2023] [Accepted: 10/08/2023] [Indexed: 12/26/2023] Open
Abstract
In this study, we compared the degree of oxidation of pork patties refrigerated at 7 °C for 0, 7, and 14 days and the content of 10 types of heterocyclic amines (HCAs) after heating. The pork patties used in the study were added with 0.7 mg sodium nitrite (SN) and 5 mg paprika extract (PE), respectively. IQx (2-Amino-3-methyl-imidazo[4,5-f]-quinoxaline), MeIQx (2-Amino-3, 8-dimethyl-imidazo[4,5-f]-quinoxaline), PhIP (2-Amino-1-methyl-6-phenyl-imidazo[4,5-b]-pyridine), and Harman (1-Methyl-9H-pyrido[4,3-b]-indole) contents increased with increasing storage periods of treatment. On the other hand, HCAs production in SN and PE treatments were suppressed over the storage period, with IQ (2-Amino-3-methyl-imidazo[4,5-f]-quinoline) and Aαc (2-Amino-9H-dipyrido[2,3-b]-indole) being suppressed significantly (P < 0.05). The control's pH, cooking loss, lipid, and protein oxidation were higher than SN and PE-treated patties at 14 d (P < 0.05). These differences affect the formation of HCAs. PLS-DA showed a strong correlation between protein oxidation and IQx, Harman, 4,8-DiMelQx (2-Amino-3, 4, 8-trimethyl-imidazo[4,5-f]-quinoxaline), PhIP, and MeIQx, while lipid oxidation correlated with IQx, Harman, and PhIP. Both SN and PE showed HCAs inhibitory activity and exhibited oxidative stability during storage.
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Affiliation(s)
- Kang-Jin Jeong
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
| | - Jin-Kyu Seo
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
| | - Zubayed Ahamed
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
| | - Youn Su Lee
- RedGene Inc., 1st Floor, 38 Nakseong-daero, Gwanak-gu, Seoul 09790, Republic of Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
- Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinju-daero, Jinju-si, Gyeongsangnam-do 52828, Republic of Korea
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Li N, Wu X, Liu H, Xie D, Hao S, Lu Z, Quan W, Chen J, Xu H, Li M. Effect of edible oil type on the formation of protein-bound N ε-(carboxymethyl)lysine in roasted pork patties. Food Res Int 2023; 174:113628. [PMID: 37986479 DOI: 10.1016/j.foodres.2023.113628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 10/18/2023] [Accepted: 10/21/2023] [Indexed: 11/22/2023]
Abstract
Protein-bound Nε-(carboxymethyl)lysine (CML), an advanced glycation end product within meat products, poses a potential health risk to humans. The objective of this study was to explore the impact of various edible oils on the formation of protein-bound CML in roasted pork patties. Eleven commercially edible oils including lard oil, corn oil, palm oil, olive oil, flaxseed oil, blended oil, camellia oil, walnut oil, soybean oil, peanut oil, and colza oil were added to pork tenderloin mince, respectively, at a proportion of 4 % to prepare raw pork patties. The protein-bound CML contents in the pork patties were determined by HPLC-MS/MS before and after roasting at 200 °C for 20 min. The results indicated that walnut oil, flaxseed oil, colza oil, olive oil, lard oil, corn oil, blended oil, and palm oil significantly reduced the accumulation of protein-bound CML in pork patties, of which the inhibition rate was in the 24.43 %-37.96 % range. Moreover, the addition of edible oil contributed to a marginal reduction in the loss of lysine. Meanwhile, glyoxal contents in pork patties were reduced by 16.72 %-43.21 % after roasting. Other than blend oil, all the other edible oils restrained protein oxidation in pork patties to varying degrees (between 20.16 % and 61.26 %). In addition, camellia oil, walnut oil, and flaxseed oil increased TBARS values of pork patties by 2.2-8.6 times when compared to the CON group. After analyzing the fatty acid compositions of eleven edible oils, five main fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid) were selected to establish Myofibrillar protein-Glucose-fatty acids systems to simulate the roasting process. The results showed that palmitic acid, oleic acid, linoleic acid, and linolenic acid obviously mitigated the formation of myofibrillar protein-bound CML, exhibiting suppression rates ranging from 10.38 % to 40.32 %. In conclusion, the addition of specific edible oil may curb protein-bound CML production in roasted pork patty by restraining protein or lipid oxidation, reducing lysine loss, and suppressing glyoxal production, which may be attributed to the fatty acid compositions of edible oils. This finding provides valuable guidance for the selection of healthy roasting oils in the thermal processing of meat products.
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Affiliation(s)
- Na Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xuan Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hailong Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Diandong Xie
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shuqi Hao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zeyu Lu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research, Wageningen, The Netherlands.
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