不同配方和不同发酵阶段腊肠中晚期糖基化终产物和n -亚硝胺的形成

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-06 DOI:10.1016/j.foodchem.2025.143228

Wenjing Wang , Zixiong Song , Ying Jing, Xiaoxiao Wei, Haizhen Li, Jianhua Xie, Mingyue Shen

{"title":"不同配方和不同发酵阶段腊肠中晚期糖基化终产物和n -亚硝胺的形成","authors":"Wenjing Wang , Zixiong Song , Ying Jing, Xiaoxiao Wei, Haizhen Li, Jianhua Xie, Mingyue Shen","doi":"10.1016/j.foodchem.2025.143228","DOIUrl":null,"url":null,"abstract":"<div><div>Most research on the formation of advanced glycation end-products (AGEs) and N-nitrosamines (NAs) in meat products has focused on high-temperature processing. The effects of low-temperature processing on AGEs and NAs formation have rarely been studied. This study investigated the effects of salt addition (0 %, 2 %, and 4 %) and lean-to-fat ratio (10:0, 8:2, and 6:4) on the formation of AGEs and NAs in Salami. We found that the salt in Salami would inhibit CEL formation. And the Lean pork Salami showed the highest N<sup>ε</sup>-carboxyethyllysine (CEL) and lowest N<sup>ε</sup>-carboxymethyllysine (CML) contents. For NAs content, it was lowest in Salami with 40 % fat. Principal component analysis and correlation analysis revealed significant correlations between CEL and <em>N</em>-nitrosodiphenylamine (NDPhA) formation in Salami. Additionally, the production of CML was correlated with the extent of fat oxidation, while CEL formation was more strongly associated with protein-related reactions. Furthermore, NAs formation correlated with protein content and protein oxidation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"474 ","pages":"Article 143228"},"PeriodicalIF":9.8000,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages\",\"authors\":\"Wenjing Wang , Zixiong Song , Ying Jing, Xiaoxiao Wei, Haizhen Li, Jianhua Xie, Mingyue Shen\",\"doi\":\"10.1016/j.foodchem.2025.143228\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Most research on the formation of advanced glycation end-products (AGEs) and N-nitrosamines (NAs) in meat products has focused on high-temperature processing. The effects of low-temperature processing on AGEs and NAs formation have rarely been studied. This study investigated the effects of salt addition (0 %, 2 %, and 4 %) and lean-to-fat ratio (10:0, 8:2, and 6:4) on the formation of AGEs and NAs in Salami. We found that the salt in Salami would inhibit CEL formation. And the Lean pork Salami showed the highest N<sup>ε</sup>-carboxyethyllysine (CEL) and lowest N<sup>ε</sup>-carboxymethyllysine (CML) contents. For NAs content, it was lowest in Salami with 40 % fat. Principal component analysis and correlation analysis revealed significant correlations between CEL and <em>N</em>-nitrosodiphenylamine (NDPhA) formation in Salami. Additionally, the production of CML was correlated with the extent of fat oxidation, while CEL formation was more strongly associated with protein-related reactions. Furthermore, NAs formation correlated with protein content and protein oxidation.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"474 \",\"pages\":\"Article 143228\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-02-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625004790\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625004790","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

大多数关于肉制品中晚期糖基化终产物（AGEs）和n -亚硝胺（NAs）形成的研究都集中在高温加工上。低温处理对AGEs和NAs形成的影响很少被研究。本研究考察了盐添加量（0 %，2 %和4 %）和瘦脂比（10:0,8:2和6:4）对Salami中AGEs和NAs形成的影响。我们发现Salami中的盐会抑制CEL的形成。瘦肉腊肠中n -羧乙基赖氨酸（CEL）含量最高，n -羧甲基赖氨酸（CML）含量最低。脂肪含量为40% %的腊肠中NAs含量最低。主成分分析和相关分析表明，CEL与Salami中n -亚硝基二苯胺（NDPhA）的形成呈显著相关。此外，CML的产生与脂肪氧化的程度相关，而CEL的形成与蛋白质相关的反应更密切相关。此外，NAs的形成与蛋白质含量和蛋白质氧化有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages

Most research on the formation of advanced glycation end-products (AGEs) and N-nitrosamines (NAs) in meat products has focused on high-temperature processing. The effects of low-temperature processing on AGEs and NAs formation have rarely been studied. This study investigated the effects of salt addition (0 %, 2 %, and 4 %) and lean-to-fat ratio (10:0, 8:2, and 6:4) on the formation of AGEs and NAs in Salami. We found that the salt in Salami would inhibit CEL formation. And the Lean pork Salami showed the highest N^ε-carboxyethyllysine (CEL) and lowest N^ε-carboxymethyllysine (CML) contents. For NAs content, it was lowest in Salami with 40 % fat. Principal component analysis and correlation analysis revealed significant correlations between CEL and N-nitrosodiphenylamine (NDPhA) formation in Salami. Additionally, the production of CML was correlated with the extent of fat oxidation, while CEL formation was more strongly associated with protein-related reactions. Furthermore, NAs formation correlated with protein content and protein oxidation.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.