Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate comp...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/724 |
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| author | Wenjing Wang Yafei Kou Yanli Du Mingyu Li Jian Zhang Aiping Yan Jianhua Xie Mingyue Shen |
| author_facet | Wenjing Wang Yafei Kou Yanli Du Mingyu Li Jian Zhang Aiping Yan Jianhua Xie Mingyue Shen |
| author_sort | Wenjing Wang |
| collection | DOAJ |
| description | Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market. The correlations among them were further analyzed. The results showed that the fermented and cooked sausages had different in protein/fat contents and pH/thiobarbituric acid reactive substance values due to their different processing technologies and added ingredients. The N<sup>ε</sup>-carboxymethyllysine (CML) and N<sup>ε</sup>-carboxyethyllysine (CEL) concentrations varied from 3.67 to 46.11 mg/kg and from 5.89 to 52.32 mg/kg, respectively, and the NAs concentrations ranged from 1.35 to 15.88 µg/kg. The contents of some hazardous compounds, such as CML, N-nitrosodimethylamine, and N-nitrosopiperidine, were observed to be higher in the fermented sausages than in the cooked sausages. Moreover, levels of NAs in some sausage samples exceeded the limit of 10 µg/kg issued by the United States Department of Agriculture, suggesting that particular attention should be paid to mitigating NAs, especially in fermented sausages. The correlation analysis suggested that the levels of AGEs and NAs were not significantly correlated in both kinds of sausages. |
| first_indexed | 2024-03-11T08:50:19Z |
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| id | doaj.art-e8176432a5284e1f9dde1d22191dae77 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:50:19Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e8176432a5284e1f9dde1d22191dae772023-11-16T20:29:39ZengMDPI AGFoods2304-81582023-02-0112472410.3390/foods12040724Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese MarketWenjing Wang0Yafei Kou1Yanli Du2Mingyu Li3Jian Zhang4Aiping Yan5Jianhua Xie6Mingyue Shen7State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaCenter of Analysis and Testing of Nanchang University, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaSausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market. The correlations among them were further analyzed. The results showed that the fermented and cooked sausages had different in protein/fat contents and pH/thiobarbituric acid reactive substance values due to their different processing technologies and added ingredients. The N<sup>ε</sup>-carboxymethyllysine (CML) and N<sup>ε</sup>-carboxyethyllysine (CEL) concentrations varied from 3.67 to 46.11 mg/kg and from 5.89 to 52.32 mg/kg, respectively, and the NAs concentrations ranged from 1.35 to 15.88 µg/kg. The contents of some hazardous compounds, such as CML, N-nitrosodimethylamine, and N-nitrosopiperidine, were observed to be higher in the fermented sausages than in the cooked sausages. Moreover, levels of NAs in some sausage samples exceeded the limit of 10 µg/kg issued by the United States Department of Agriculture, suggesting that particular attention should be paid to mitigating NAs, especially in fermented sausages. The correlation analysis suggested that the levels of AGEs and NAs were not significantly correlated in both kinds of sausages.https://www.mdpi.com/2304-8158/12/4/724sausagesadvanced glycation end-productsN-nitrosaminesα-Dicarbonyls |
| spellingShingle | Wenjing Wang Yafei Kou Yanli Du Mingyu Li Jian Zhang Aiping Yan Jianhua Xie Mingyue Shen Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market Foods sausages advanced glycation end-products N-nitrosamines α-Dicarbonyls |
| title | Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market |
| title_full | Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market |
| title_fullStr | Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market |
| title_full_unstemmed | Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market |
| title_short | Investigation on the Contents of N<sup>ε</sup>-carboxymethyllysine, N<sup>ε</sup>-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market |
| title_sort | investigation on the contents of n sup ε sup carboxymethyllysine n sup ε sup carboxyethyllysine and n nitrosamines in commercial sausages on the chinese market |
| topic | sausages advanced glycation end-products N-nitrosamines α-Dicarbonyls |
| url | https://www.mdpi.com/2304-8158/12/4/724 |
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