Formation of N ^ε-Carboxymethyl-Lysine and N ^ε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods.

ABSTRACT: Advanced glycation end products (AGEs) are important endogenous hazardous substances produced during the thermal processing of foods, which have attracted much attention due to the potential health risks. The current research first investigated the effect of different thermal processing methods (steaming, boiling, sous vide (SV), and sterilizing) on the formation of two typical markers of AGEs, including N ^ε-carboxymethyl-lysine (CML) and N ^ε-carboxyethyl-lysine (CEL), in Pacific oyster (Crassostrea gigas). The compositions, lipid oxidation, di-carbonyl compounds, and AGEs in 12 kinds of processed oysters were detected, and the Index values (total Z-score) were calculated. The SV treatment at 70°C caused higher processing yield and lower CE

SUBMITTER: Zhou P 

PROVIDER: S-EPMC9051442 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature