Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat
Abstract
:1. Introduction
2. Results and Discussion
2.1. Oxidation of Raw Meat Lipids
2.2. Oxidation of Protein in Raw Meat
2.3. Glucose, Creatine, and Creatinine
2.4. HAAs and AGEs
2.5. Association of HHA and AGE with Oxidation and Precursors
3. Materials and Methods
3.1. Chemicals and Materials
3.2. Preparing Meat
3.3. Determination of Lipid Oxidation
3.3.1. Determination of TBARS
3.3.2. Determination of Free Radicals
3.3.3. Determination of Fatty Acids
3.4. Determination of Protein Oxidation
3.4.1. Determination of Carbonyl
3.4.2. Determination of Free Amino Acids
3.5. Determination of the Glucose, Creatine, and Creatinine
3.6. Determination of HAAs and AGEs
3.6.1. Determination of HAAs
3.6.2. Determination of AGEs
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Freeze–Thaw Cycles | Control | FT-1 | FT-3 | FT-5 | FT-7 |
---|---|---|---|---|---|
C14:0 | 1.26 ± 0.02 a | 1.26 ± 0.09 a | 1.26 ± 0.04 a | 1.26 ± 0.07 a | 1.17 ± 0.06 b |
C16:0 | 22.14 ± 0.82 a | 21.96 ± 0.64 a | 20.07 ± 0.80 a,b | 20.25 ± 0.80 a,b | 19.89 ± 0.83 b |
C18:0 | 12.87 ± 1.28 a | 11.78 ± 0.25 a,b | 10.26 ± 0.51 b | 10.80 ± 0.07 b | 10.62 ± 0.15 b |
C18:1 | 40.68 ± 3.48 a | 37.98 ± 2.14 a | 38.61 ± 3.05 a | 38.61 ± 1.91 a | 38.16 ± 2.47 a |
C16:1 | 3.80 ± 0.12 a | 3.98 ± 0.13 a | 3.06 ± 0.19 b | 2.79 ± 0.20 c | 2.79 ± 0.20 c |
C20:1 | 1.26 ± 0.02 a | 0.99 ± 0.07 b | 0.99 ± 0.06 b | 0.99 ± 0.04 b | 1.08 ± 0.14 b |
C18:2 | 15.40 ± 0.66 a | 14.03 ± 0.69 a | 8.46 ± 0.50 b | 8.46 ± 0.12 b | 8.46 ± 0.20 b |
C18:3 | 0.45 ± 0.07 a | 0.45 ± 0.03 a | 0.45 ± 0.07 a | 0.45 ± 0.06 a | 0.45 ± 0.07 a |
Saturated fatty acid | 36.27 ± 0.96 a | 35.91 ± 1.28 a,b | 31.59 ± 2.14 b | 32.31 ± 1.18 b | 31.77 ± 0.68 b |
Monounsaturated fatty acid | 43.74 ± 1.17 a | 40.95 ± 1.01 b | 42.66 ± 0.82 a,b | 42.39 ± 0.89 a,b | 42.03 ± 1.26 a,b |
Polyunsaturated fatty acids | 15.85 ± 0.90 a | 15.48 ± 0.71 a | 8.91 ± 1.09 b | 8.91 ± 1.17 b | 8.91 ± 1.04 b |
Freeze–Thaw Cycles | 0 | 1 | 3 | 5 | 7 |
---|---|---|---|---|---|
Asp | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a | 0.01 ± 0.00 a |
Ser | 0.09 ± 0.01 a | 0.11 ± 0.01 a | 0.12 ± 0.02 a | 0.12 ± 0.01 a | 0.11 ± 0.01 a |
Gly | 0.18 ± 0.02 b | 0.22 ± 0.01 a,b | 0.23 ± 0.02 a,b | 0.26 ± 0.02 a | 0.27 ± 0.03 a |
His | 1.21 ± 0.10 b | 1.33 ± 0.09 a,b | 1.34 ± 0.10 a,b | 1.50 ± 0.07 a | 1.51 ± 0.09 a |
Arg | 3.81 ± 0.10 b | 4.19 ± 0.08 a,b | 4.21 ± 0.15 a,b | 4.24 ± 0.20 a,b | 4.41 ± 0.10 a |
Thr | 1.88 ± 0.10 b | 2.10 ± 0.20 a,b | 1.98 ± 0.13 a,b | 2.28 ± 0.19 a | 2.37 ± 0.10 a |
Pro | 0.02 ± 0.00 a | 0.02 ± 0.00 a | 0.02 ± 0.00 a | 0.02 ± 0.00 a | 0.02 ± 0.00 a |
Ala | 0.89 ± 0.03 b | 0.91 ± 0.01 a,b | 0.91 ± 0.02 a,b | 0.94 ± 0.01 a | 0.95 ± 0.01 a |
Tyr | 0.04 ± 0.00 a | 0.04 ± 0.00 a | 0.04 ± 0.00 a | 0.04 ± 0.00 a | 0.04 ± 0.00 a |
Val | 0.08 ± 0.00 a | 0.08 ± 0.00 a | 0.08 ± 0.00 a | 0.08 ± 0.00 a | 0.08 ± 0.00 a |
Met | 0.12 ± 0.01 b | 0.13 ± 0.00 a,b | 0.13 ± 0.01 a,b | 0.12 ± 0.00 a,b | 0.14 ± 0.00 a |
Ile | 0.10 ± 0.01 b | 0.12 ± 0.02 a,b | 0.13 ± 0.01 a,b | 0.14 ± 0.02 a,b | 0.19 ± 0.02 a |
Phe | 0.17 ± 0.04 b | 0.16 ± 0.02 b | 0.21 ± 0.04 a,b | 0.24 ± 0.01 a | 0.23 ± 0.02 a |
Lys | 0.23 ± 0.01 b | 0.21 ± 0.01 b | 0.25 ± 0.02 a,b | 0.27 ± 0.02 a,b | 0.31 ± 0.01 a |
Total free amino acids | 9.73 ± 0.02 a | 9.81 ± 0.01 b | 9.84 ± 0.02 c | 10.44 ± 0.01 c | 10.82 ± 0.02 d |
Freeze–Thaw Cycles | Glucose | Creatine | Creatinine |
---|---|---|---|
0 | 29.19 ± 1.15 a | 5122.05 ± 159.07 a | 89.13 ± 4.18 a |
1 | 26.82 ± 2.97 a | 4296.26 ± 306.48 c | 85.29 ± 4.21 b |
3 | 18.35 ± 3.21 b | 4407.15 ± 571.86 c | 82.75 ± 3.61 b |
5 | 20.60 ± 3.72 b | 4605.81 ± 331.16 b,c | 90.43 ± 4.59 a |
7 | 19.29 ± 1.41 b | 4818.18 ± 66.08 a,b | 88.43 ± 1.33 a,b |
Cycles | Norharman | Harman | CEL | CML |
---|---|---|---|---|
0 | 116.03 ± 8.24 b | 88.12 ± 8.90 a | 34.56 ± 2.23 b | 36.23 ± 4.32 b |
1 | 125.43 ± 9.12 a,b | 90.06 ± 8.40 a | 35.25 ± 1.32 b | 28.51 ± 5.49 b |
3 | 137.18 ± 9.00 a | 92.67 ± 9.13 a | 35.98 ± 2.56 b | 42.09 ± 6.42 a,b |
5 | 138.53 ± 5.96 a | 95.03 ± 9.38 a | 37.87 ± 3.09 a,b | 53.58 ± 9.62 a |
7 | 139.62 ± 6.61 a | 102.81 ± 14.59 a | 38.64 ± 3.24 a | 41.31 ± 3.05 a,b |
TBARS | Carbonyl | Glucose | Creatine | Creatinine | |
---|---|---|---|---|---|
Norharman | 0.910 * | 0.849 | −0.914 * | −0.403 | −0.083 |
Harman | 0.951 * | 0.990 ** | −0.920* | 0.050 | 0.229 |
CML | 0.629 | 0.417 | −0.509 | 0.115 | 0.444 |
CEL | 0.992 ** | 0.933* | −0.727 | 0.285 | 0.219 |
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Wu, X.; Zhang, Z.; He, Z.; Wang, Z.; Qin, F.; Zeng, M.; Chen, J. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules 2021, 26, 1264. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26051264
Wu X, Zhang Z, He Z, Wang Z, Qin F, Zeng M, Chen J. Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat. Molecules. 2021; 26(5):1264. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26051264
Chicago/Turabian StyleWu, Xingge, Zhigang Zhang, Zhiyong He, Zhaojun Wang, Fang Qin, Maomao Zeng, and Jie Chen. 2021. "Effect of Freeze-Thaw Cycles on the Oxidation of Protein and Fat and Its Relationship with the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Raw Meat" Molecules 26, no. 5: 1264. https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26051264