Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

Suhong Huang; Xiaoli Dong; Yali Zhang; Yuru Chen; Yajie Yu; Ming Huang; Yuandong Zheng

Food Science and Human Wellness (Mar 2022)

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

Suhong Huang,
Xiaoli Dong,
Yali Zhang,
Yuru Chen,
Yajie Yu,
Ming Huang,
Yuandong Zheng

Affiliations

Suhong Huang: Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Xiaoli Dong: Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Yali Zhang: Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Yuru Chen: Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Yajie Yu: Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Ming Huang: Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Nanjing Huangjiaoshou Food Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 210095, China; Corresponding author.
Yuandong Zheng: Henan Province Qi County Yongda Food Industry Co., Ltd., Hebi, Henan 458000, China

Journal volume & issue: Vol. 11, no. 2
pp. 255 – 262

Abstract

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The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broilers (n = 8) with ageing and storage at 4 °C for 0–168 h were determined. Postmortem ageing and storage had a significant (P 0.05) change, while that in boiled brisket meat significantly (P 0.05) effect on the CML contents in raw/boiled yellow feather broilers. Meanwhile, CML contents in white feather broilers were much higher than that in yellow feather broilers. Thus, white feather broilers can be selected as the research object to study the mechanism of ageing and storage on CML content in the postmortem broiler in the future.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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