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. The addition of sucrose further promoted the production of TCA-soluble peptides, Schiff bases and CEL, but not significantly, ultimately leading to higher levels of TCA-soluble peptides, Schiff bases, GO, MGO, CML, and CEL in the ground pork with the addition of sucrose than in the blank groups by 4%, 9%, 214%, 180%, 3%, and 56%, respectively. Subsequent heating resulted in severe increase of Schiff bases but not TCA-soluble peptides. Contents of GO and MGO all decreased after heating, while contents of CML and CEL increased.