Combination effects of salts and cold storage on the formation of protein-bound Nɛ-(carboxymethyl)lysine and Nɛ-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork

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成果类型：

期刊论文

作者：

Niu, Lihong;Sun, Xiaohua;Tang, Juming;Wang, Jianhui;Wang, Jing;...

通讯作者：

Huang, Yiqun

作者机构：

[Niu, Lihong; Wang, Jianhui; Huang, Yiqun] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Sect,Wanjiali South Rd, Changsha 410114, Hunan, Peoples R China.

[Niu, Lihong; Lai, Keqiang; Fan, Yuxia; Sun, Xiaohua; Huang, Yiqun; Wang, Jing] Shanghai Ocean Univ, Coll Food Sci & Technol, 999 Hucheng Huan Rd, Shanghai 201306, Peoples R China.

[Tang, Juming] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99164 USA.

[Rasco, Barbara A.; Huang, Yiqun] Washington State Univ, Sch Food Sci, Pullman, WA 99164 USA.

通讯机构：

[Huang, Yiqun] C

Changsha Univ Sci & Technol, Sch Chem & Biol Engn, 960,2nd Sect,Wanjiali South Rd, Changsha 410114, Hunan, Peoples R China.

语种：

英文

关键词：

Advanced glycation end-products;Pork;Sodium chloride;Sodium nitrite;Storage

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2018

卷：

264

页码：

455-461

DOI：

10.1016/j.foodchem.2018.05.054

基金类别：

National Key Research and Development Program of China [2016YFD0401501]; USDA-NIFAUnited States Department of Agriculture (USDA) [2011-68003-20096]; Changsha University of Science & Technology, China [3120102/1197002]; Washington State University Agricultural Research Center, USA

机构署名：

本校为第一且通讯机构

院系归属：

化学与生物工程学院

摘要：

The effects of cold storage (0 °C, 0–8 days) and salts (NaCl, 0.5–5%;NaNO2, 50–150 mg/kg) on the formation of protein-bound Nɛ-(carboxymethyl)lysine (CML) and Nɛ-(carboxyethyl)lysine (CEL) in raw and subsequently commercially sterilized (121 °C, 10 min) pork were investigated. Based upon two-factor analysis of variance (α= 0.05), there was no significant interaction effect between salts and storage time on the levels of CML and CEL in raw or sterile pork;salts and storage time did not significantly affect the amounts of CML and CEL in raw pork. However...

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Combination effects of salts and cold storage on the formation of protein-bound Nɛ-(carboxymethyl)lysine and Nɛ-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork

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