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Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing. Foods 2023; 12:foods12020394. [PMID: 36673483 PMCID: PMC9858282 DOI: 10.3390/foods12020394] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food additives and fat ratios on the formation of AGEs and NAs in sausages. The results showed a 2-3-fold increase in Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) when the sausage processing temperature was increased from 90 °C to 130 °C, and N-nitrosodimethylamine (NDEA) increased from 3.68 ng/g to 6.41 ng/g. The addition of salt inhibited the formation of AGEs and NAs, and the inhibitory ability of 2 g/100 g of salt was 63.6% for CML and 36.5% for N-nitrosodimethylamine (NDMA). The addition of 10 mg/kg nitrite to sausages reduced CML formation by 43.9%, however, nitrite had a significant contribution to the formation of NAs. The addition of fat only slightly contributed to the production of CML. In addition, the relationship between α-dicarbonyl compounds and the formation of AGEs was investigated by measuring the changes in α-dicarbonyl compounds in sausages. The results showed two trends of AGEs and α-dicarbonyl compounds: AGEs increased with the increase in α-dicarbonyl compounds and AGE level increased but α-dicarbonyl compound level decreased.
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2
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A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108449] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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3
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Albuquerque TG, Costa HS, Oliveira MBPP. 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Crit Rev Food Sci Nutr 2021; 62:3569-3597. [PMID: 33397127 DOI: 10.1080/10408398.2020.1867499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.
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Affiliation(s)
- Tânia Gonçalves Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal.,Instituto Universitário Egas Moniz, Lisbon, Portugal
| | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Zhang Z, Lyu J, Lou H, Tang C, Zheng H, Chen S, Yu M, Hu W, Jin L, Wang C, Lv H, Lu H. Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Zhifang Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Jiayin Lyu
- Department of Statistics and Actuarial Science The University of Hong Kong Hong Kong China
| | - Heqiang Lou
- College of Forestry and Biotechnology Zhejiang A&F University Linan China
| | - Chaochao Tang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Hexiao Zheng
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Shaoning Chen
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Meilan Yu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Wei Hu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
| | - Lumeng Jin
- College of Chemistry and Life Science Zhejiang Normal University Jinhua China
| | - Changchun Wang
- College of Chemistry and Life Science Zhejiang Normal University Jinhua China
| | - Heli Lv
- Public Sports and Art Department Zhejiang University Hangzhou China
| | - Hongfei Lu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou China
- Zhejiang Province Key Laboratory of Plant Secondary Metabolism and Regulation Hangzhou China
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Zhou X, Zhang Z, Liu X, Wu D, Ding Y, Li G, Wu Y. Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods. Compr Rev Food Sci Food Saf 2020; 19:503-529. [DOI: 10.1111/1541-4337.12535] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 12/28/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Xuxia Zhou
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Zhiwen Zhang
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Xiaoying Liu
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Di Wu
- Yangtze Delta Region Institute of Tsinghua University Zhejiang China
| | - Yuting Ding
- Department of Food Science and TechnologyZhejiang University of Technology Hangzhou China
| | - Guoliang Li
- School of Food and Biological EngineeringShaanxi University of Science and Technology Xian China
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical ScienceChina National Center for Food Safety Risk Assessment Beijing China
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4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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7
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Patinho I, Saldaña E, Selani MM, de Camargo AC, Merlo TC, Menegali BS, de Souza Silva AP, Contreras-Castillo CJ. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0006-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract
This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.
Graphical abstract
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Niu L, Sun X, Tang J, Wang J, Wang J, Rasco BA, Lai K, Fan Y, Huang Y. Combination effects of salts and cold storage on the formation of protein-bound N-(carboxymethyl)lysine and N-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork. Food Chem 2018; 264:455-461. [DOI: 10.1016/j.foodchem.2018.05.054] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/05/2018] [Accepted: 05/09/2018] [Indexed: 11/17/2022]
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9
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Grunwald EW, Tatiyaborworntham N, Faustman C, Richards MP. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity. Food Chem 2017; 227:289-297. [DOI: 10.1016/j.foodchem.2017.01.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 12/13/2016] [Accepted: 01/08/2017] [Indexed: 11/15/2022]
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Alnoumani H, Ataman ZA, Were L. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Sci 2017; 129:9-19. [PMID: 28231438 DOI: 10.1016/j.meatsci.2017.02.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 01/17/2017] [Accepted: 02/07/2017] [Indexed: 12/22/2022]
Abstract
Dried Agaricus bisporus powder (DAB)'s antioxidant capacity was tested in refrigerated cooked ground beef (CGB) containing 0, 1 or 1.5% NaCl. Lipid and protein oxidation products were monitored over time and correlated with changes in phenolic content. On day 16, 88-94% lower malondialdehyde (MDA) was found in CGB with DAB compared to control (1.15mg MDA/kg samples). Volatile aldehydes were up to 99% lower on day 16 in CGB with DAB than controls. In unsalted CGB, thiols dropped by 82% in control compared to <60% in CGB with DAB. On day 16, tryptophan fluorescence decline in unsalted control was higher (28%) than that in CGB with rosemary or DAB (2.4-5.5%) while Schiff bases declined in control and CGB+1% DAB, but increased in CGB+2% and 4% DAB. DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production.
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Affiliation(s)
- Hatouf Alnoumani
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA
| | | | - Lilian Were
- Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, USA.
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Munasinghe DMS, Kawahara S, Sakai T. Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0 °C. Biosci Biotechnol Biochem 2014; 70:3036-8. [PMID: 17151453 DOI: 10.1271/bbb.60275] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Changes in the 4-hydroxy-2-hexenal (HHE) and malonaldehyde (MA) contents were investigated in the meat of the yellowtail Seriola quinqueradiate containing 0, 0.3, 0.6, and 0.9 M NaCl stored at 0 degrees C for 7 days. After 7 days of storage, the HHE content was significantly lower and the MA content significantly higher in the meat containing NaCl than in the control without NaCl.
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Affiliation(s)
- D M S Munasinghe
- United Graduate School of Agricultural Sciences, Kagoshima University
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Hęś M, Waszkowiak K, Szymandera-Buszka K. The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats. Meat Sci 2012; 92:139-43. [DOI: 10.1016/j.meatsci.2012.04.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Accepted: 04/19/2012] [Indexed: 10/28/2022]
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13
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LEE Y, ZHEKOV Z, OWENS C, KIM M, MEULLENET J. EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00322.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Jin G, Zhang J, Yu X, Lei Y, Wang J. Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity. Meat Sci 2011; 87:257-63. [DOI: 10.1016/j.meatsci.2010.09.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2010] [Revised: 04/30/2010] [Accepted: 09/13/2010] [Indexed: 10/18/2022]
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15
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Albarracín W, Sánchez IC, Grau R, Barat JM. Salt in food processing; usage and reduction: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02492.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Moreno HM, Carballo J, Borderías AJ. Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.12.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Guillén MD, Goicoechea E. Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review. Crit Rev Food Sci Nutr 2008; 48:119-36. [DOI: 10.1080/10408390601177613] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Suman SP, Mancini RA, Faustman C. Lipid-oxidation-induced carboxymyoglobin oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9248-53. [PMID: 17117817 DOI: 10.1021/jf061959u] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
We evaluated the usefulness of the ratio A503/A581 as a browning index (BI) for estimating brown color formation in solutions containing oxymyoglobin (OxyMb) and carboxymyoglobin (COMb). In split-chamber cuvette analyses with different proportions of metmyoglobin (MetMb), COMb and OxyMb, BI was highly correlated (r = 0.93-0.94) with direct estimation of MetMb. Moreover, A503/A581 was not influenced by different COMb-OxyMb proportions. Second, we investigated 4-hydroxy-2-nonenal (HNE)-induced spectral changes in OxyMb and COMb solutions. At pH 7.4 and 37 degrees C, BI was greater in HNE-treated OxyMb and COMb samples than in aldehyde-free controls (P < 0.05). However, at pH 5.6 and 4 degrees C, HNE-induced browning was more pronounced in COMb than in OxyMb. These results indicated that COMb is susceptible to lipid-oxidation-induced browning in a pH- and temperature-dependent manner.
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Affiliation(s)
- Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Sakai T, Shimizu Y, Kawahara S. Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork. Biosci Biotechnol Biochem 2006; 70:815-20. [PMID: 16636446 DOI: 10.1271/bbb.70.815] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Pork was boiled at 100 degrees C for 5, 10 and 15 min and stored at 0 degrees C, and changes in the 4-hydroxynonenal (HNE), malonaldehyde (MA) and fatty acid (FA) contents were analyzed immediately and 3 days later. The HNE, MA and FA contents in all samples were not significantly different from each other. Pork samples containing none (control), 1% and 2% NaCl were boiled at 100 degrees C for 5 min and stored at 0 degrees C, and changes in the HNE, MA and FA contents and cooking yields were immediately analyzed and after 0, 1, 2 and 3 days. Cooking losses in the NaCl-containing samples were significantly lower than those of the control. The HNE contents in the control samples of boiled pork had significantly increased after 3 days of storage, while the contents in the NaCl-containing samples were significantly lower than those of the control after 1, 2 and 3 days of storage. The MA contents in all samples were not significantly different from each other. All FA contents analyzed had decreased in all samples after 3 days of storage. The decrease ratio of highly unsaturated fatty acids was lowest in the sample containing 2% NaCl.
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Affiliation(s)
- Tadashi Sakai
- Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Japan.
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Guillén MD, Ruiz A. Monitoring the oxidation of unsaturated oils and formation of oxygenated aldehydes by proton NMR. EUR J LIPID SCI TECH 2005. [DOI: 10.1002/ejlt.200401056] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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