Inhibition of N^ε-(carboxyethyl)lysine and N^ε-(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade-containing Micromeria fruticosa.

ABSTRACT: The objective of this study was to assess the impact of marinating beef, chicken, and fish with Micromeria fruticosa (M. fruticosa) on the inhibition of N^ε-(carboxyethyl)lysine (CEL) and N^ε-(carboxymethyl)lysine (CML). Furthermore, our objective was to examine how different cooking techniques, temperatures, and durations affect the creation of CEL and CML in these meat products. The study began with the characterization of M. fruticosa. Subsequently, meat samples were marinated using an M. fruticosa-containing marinade and stored at 4 ± 1°C for 24 h. Following storage, the meats underwent cooking in an oven at 200°C for 12 min and in an air fryer at 250°C for 8 min. Subsequently, pH, color, thiobarbituric acid reactive substances (TBARS), a

SUBMITTER: Kılıc Altun S 

PROVIDER: S-EPMC11561824 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature