Determination of advanced glycation endproducts in cooked meat products
Determination of advanced glycation endproducts in cooked meat products
复制标题
DOI：
10.1016/j.foodchem.2014.06.081
复制
发表时间：
2015-02-01
期刊：
影响因子：
8.8
通讯作者：
Smith, J. Scott
中科院分区：
文献类型：
--
作者：
Chen, Gengjun;Smith, J. Scott
晚期糖基化终产物（AGES）是一种与糖尿病和其他慢性疾病有关的致病因子，在熟肉制品中产生。本研究的目的是确定煮熟的鸡肉、猪肉、牛肉和鱼（鲑鱼和罗非鱼）中的 AGE 含量（通过 N ε-羧甲基赖氨酸 (CML) 水平测量），这些鸡肉、猪肉、牛肉和鱼（鲑鱼和罗非鱼）采用美国消费者常用的三种烹饪方法（油炸、烘烤和烧烤）烹制而成。所有煮熟的样品中均检测到了 CML，但其含量取决于肉类类型、烹饪条件和最终内部温度。烹调温度较高的烧烤和煎炸产生的CML含量较高，其中烤牛肉的CML含量最高（21.8μg/g）。与其他肌肉食品样品相比，烤三文鱼（8.6 微克/克）和烤罗非鱼（9.7 微克/克）含有较少的 CML。 (C) 2014 Elsevier Ltd. 保留所有权利。
Advanced glycation endproducts (AGES), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by N epsilon-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8 mu g/g). Baked salmon (8.6 mu/g) and baked tilapia (9.7 mu g/g) contained less CML as compared to the other muscle food samples. (C) 2014 Elsevier Ltd. All rights reserved.