Investigation on the Contents of N^ε-carboxymethyllysine, N^ε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market.

ABSTRACT: Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market. The correlations among them were further analyzed. The results showed that the fermented and cooked sausages had different in protein/fat contents and pH/thiobarbituric acid reactive substance values due to their different processing technologies and added ingredients. The N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) concentrations va

SUBMITTER: Wang W 

PROVIDER: S-EPMC9955857 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature