Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment - Details

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Abstract：

Silver　carp　(Hypophthalmichthys　molitrix)　surimi　was　heated　after　freeze-thaw　cycles　at　different　freezing　temperatures,　and　the　changes　of　nonanal,　1-octene-3-alcohol,　endogenous　fluorescent　substances,　protein　subunits,　lysine,　α-dicarbonyl　compounds　(glyoxal,　GO　and　methylglyoxal,　MGO),　NΕ-carboxylmethyl-lysine　(CML)　as　an　advanced　glycation　end　product　(AGE)　and　fluorescent　AGEs　in　surimi　during　freeze-thaw　and　heating　treatment　were　determined.　The　results　showed　that　freezing　temperature　had　no　significant　effect　on　any　of　the　parameters　measured　(P　＞　0.05).　As　the　number　of　freeze-thaw　cycles　increased,　the　levels　of　nonanal,　1-octene-3-ol,　endogenous　fluorescent　substances,　CML　and　fluorescent　AGEs　in　surimi　increased　significantly,　the　content　of　lysine　increased,　and　the　levels　of　GO　and　MGO　decreased　significantly　(P　©　2023,　China　Food　Publishing　Company.　All　right　reserved.

Keyword：

Amino acids Fluorescence Freezing Glycosylation Proteins Thawing

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[ 1 ] [Li, Ting]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 2 ] [Li, Ting]Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha; 410114, China
[ 3 ] [Liao, Zikang]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 4 ] [Li, Zhen]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 5 ] [Wu, Jinhong]School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai; 200240, China
[ 6 ] [Wang, Shaoyun]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
[ 7 ] [Huang, Yiqun]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 8 ] [Wang, Faxiang]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 9 ] [Wang, Faxiang]Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha; 410114, China
[ 10 ] [Liu, Yongle]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 11 ] [Liu, Yongle]Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha; 410114, China
[ 12 ] [Li, Xianghong]School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha; 410114, China
[ 13 ] [Li, Xianghong]Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha; 410114, China

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Source ：

Food Science

ISSN： 1002-6630

Year： 2023

Issue： 2

Volume： 44

Page： 45-53

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WoS CC Cited Count：

SCOPUS Cited Count： 2

ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 0

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