Inhibition of advanced glycation end-products in frozen-thawed and reheated pork by pigskin gelatin hydrolysates.

This study investigated the effects of pigskin gelatin hydrolysates (PGH, 4 %) as a cryoprotectant on the formation of advanced glycation end-products (AGEs) in pre-heated pork subjected to freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, PGH significantly mitigated the increase in α-dicarbonyl precursors (α-DPs) and AGEs compared to the control group. Specifically, the levels of glyoxal and methylglyoxal decreased by 4.

Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products.

The contents of free and protein-bound advanced glycation end-products (AGEs) including N-carboxymethyllysine (CML) and N-carboxyethyllysine (CEL), along with glyoxal (GO), methylglyoxal (MGO), chemical components, and salt in commercially prepared and prefabricated fish products were analyzed. Snack food classified as commercially prepared products exhibited higher levels of GO (25.00 ± 3.

Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating.

The influences of frozen-then-chilled storage of minced pork on the formation of advanced glycation end-products (AGEs) including N-carboxymethyllysine and N-carboxyethyllysine, and their corresponding α-dicarbonyl precursors (α-DPs; glyoxal and methylglyoxal) during storage and subsequent heating were investigated in comparison with chilled storage. During cold storage, the levels of AGEs, trichloroacetic acid-soluble peptides, and Schiff bases in minced pork continuously increased while α-DPs decreased. The 30 min heating (100 °C) resulted in 64-560% increase of AGEs in pork, corresponding with an increase of Schiff bases and decreases of α-DPs.

Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze-Thaw Cycles and Subsequent Heat Treatment.

The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including -carboxymethyllysine (CML), -carboxyethyllysine (CEL) levels in ground pork supplemented with sucrose (4.0%) were investigated under nine freeze-thaw cycles and subsequent heating (100 °C/30 min). It was found that increase in freeze-thaw cycles promoted protein degradation and oxidation.