Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing

Abstract

Background

Meat-based foods are rich in proteins and fats and serve as important sources of essential nutrients for the human body. However, these nutrients are highly susceptible to oxidation during frozen storage and processing, which may lead to the formation of advanced glycation end products (AGEs) and their precursors. This contributes to the development of various chronic diseases, such as diabetes, Alzheimer's disease, chronic kidney disease, and cancer. Therefore, understanding the formation mechanisms of AGEs and appropriate mitigation strategies to enhance the nutrition and safety of meat-based foods is crucial.

Scope and approach

This paper reviews the formation mechanisms of AGEs during frozen storage and processing, provides a comprehensive analysis of the various factors influencing AGE formation, and summarizes a series of effective strategies to inhibit AGE formation.

Key findings and conclusions

First, the formation of AGEs in meat-based foods primarily occurs through oxidation reactions (protein and fat oxidation) and the Maillard reaction. Second, many factors influence AGE formation, such as the type of raw meat, frozen storage conditions, thermal processing parameters, and the application of food additives. Finally, the paper summarizes measures to inhibit AGE formation in meat-based foods in three ways: optimizing storage and processing parameters, using natural compounds as inhibitors, and combining new technologies with inhibitors. This paper will provide important theoretical foundations and guidance for reducing the formation of harmful substances in meat-based foods and protecting consumer health.