Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594619 | Food Chemistry | 2015 | 30 Pages |
Abstract
Advanced glycation endproducts (AGEs) in food products may pose health risks, and thermal processing of foods accelerates the formation of AGEs. The effects of heat treatments (65-100 °C, 0-60 min) on the formation of AGEs including Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) in ground beef were investigated. The levels of CML and CEL in ground beef steadily increased with heating time and heating temperature. A strong linear relationship (r2 = 0.920) between the amounts of CML (2.76-19.96 mg/kg) and CEL (2.32-11.89 mg/kg) in raw and thermally treated beef was found. The formations of both CML and CEL in ground beef during heat treatments basically fitted zero-order reactions (CML: r2 = 0.851-0.995, rate constant = 0.031-0.224 mg kgâ1 minâ1; CEL: r2 = 0.907-0.971, rate constant = 0.044-0.118 mg kgâ1 minâ1) with an activation energy of 61.01 kJ/mol for CML and 29.21 kJ/mol for CEL.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiaohua Sun, Juming Tang, Jing Wang, Barbara A. Rasco, Keqiang Lai, Yiqun Huang,