Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
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 broil...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001087 |
| _version_ | 1797726506421583872 |
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| author | Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng |
| author_facet | Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng |
| author_sort | Suhong Huang |
| collection | DOAJ |
| description | 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) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. CML content in leg meat increased significantly (P < 0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (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. |
| first_indexed | 2024-03-12T10:46:34Z |
| format | Article |
| id | doaj.art-63520b0f3bc7488fa28ba1fc6649a292 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T10:46:34Z |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-63520b0f3bc7488fa28ba1fc6649a2922023-09-02T07:30:44ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112255262Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storageSuhong Huang0Xiaoli Dong1Yali Zhang2Yuru Chen3Yajie Yu4Ming Huang5Yuandong Zheng6Nanjing 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, ChinaNanjing 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, ChinaNanjing 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, ChinaNanjing 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, ChinaNanjing 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, ChinaNanjing 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.Henan Province Qi County Yongda Food Industry Co., Ltd., Hebi, Henan 458000, ChinaThe 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) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. CML content in leg meat increased significantly (P < 0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (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.http://www.sciencedirect.com/science/article/pii/S2213453021001087CarboxymethyllysineBroilerPostmortem ageingStorageHeating |
| spellingShingle | Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage Food Science and Human Wellness Carboxymethyllysine Broiler Postmortem ageing Storage Heating |
| title | Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage |
| title_full | Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage |
| title_fullStr | Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage |
| title_full_unstemmed | Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage |
| title_short | Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage |
| title_sort | formation of advanced glycation end products in raw and subsequently boiled broiler muscle biological variation and effects of postmortem ageing and storage |
| topic | Carboxymethyllysine Broiler Postmortem ageing Storage Heating |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001087 |
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