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Food Chem. 2018 Dec 15;269:466-472. doi: 10.1016/j.foodchem.2018.07.051. Epub 2018 Jul 9.

Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage.

Author information

1
School of Life Science, Shanxi University, Taiyuan 030006, China.
2
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
3
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: chenjie@jiangnan.edu.cn.

Abstract

This work aimed to investigate the effects of lipid oxidation on Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation in three types of Chinese-style sausages during storage. Medium-high temperature dried sausage, naturally dehydrated sausage and smoke-dried sausage were prepared, and CML/CEL contents were measured. The result showed that CML and CEL levels increased with the increasing storage time, and an exponential correlation was found between thiobarbituric acid reactive substances (TBARs) and either CML (r2 = 0.922) or CEL (r2 = 0.921) in medium-high temperature dried sausages and smoke-dried sausage, which suggested that lipid oxidation could facilitate CML/CEL formation during storage. Furthermore, lipid oxidation and the Maillard reaction might have a synergistic effect on CML formation in Chinese-style sausages, as evidence by the results of model system during incubation. These findings indicated that lipid oxidation played a key role in CML/CEL formation during the storage of Chinese-style sausages.

KEYWORDS:

Chinese-style sausage; Lipid oxidation; Model system; N(ε)-carboxyethyllysine; N(ε)-carboxymethyllysine

PMID:
30100461
DOI:
10.1016/j.foodchem.2018.07.051
[Indexed for MEDLINE]

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