Formation and Inhibition of Advanced Glycation End Products in Precooked Meat Products(预制肉类食品中晚期糖基化终末产物的形成及抑制)
摘要
With the improvement of people's living standards and the acceleration of the pace of life, convenient, nutritious and delicious precooked farm-animal meat, poultry, and fish (referred to as “precooked meat”) are gradually becoming regular dishes for common people. However, meat products are usually rich in protein and fat and contain reducing sugars. Chemical reactions such as Maillard reaction and lipid oxidation are inevitable during the processing of precooked meat and their subsequent storage and reheating, which easily lead to the formation of advanced glycation end products (AGEs). Excessive intake of dietary AGEs could increase the risks for various chronic diseases. Based on the main formation pathways of two typical AGEs (<i>Nε</i>-carboxymethyl-lysine and <i>Nε</i>-carboxyethyl-lysine) in meat products during processing and storage, factors affecting AGEs formation in precooked meat from the raw materials to the table were summarized. Special focuses were the effects of raw meat quality, commonly used seasonings and additives, thermal processing, storage and reheating of precooked meat on AGEs formation. Furthermore, major approaches to reduce AGEs levels in precooked meat during processing and storage were discussed, including the use of high-quality raw meat, proper selection of seasonings and additives, minimization of storage duration, as well as minimization of heating and reheating temperature and time under the conditions of ensuring product quality and safety. Through these expositions, it was hoped to provide a reference for effective control of AGEs formation in precooked meat, thus providing consumers with safer and healthier precooked meat products.(随着人民生活水平的提高和生活节奏的加快,方便快捷、营养美味的畜禽鱼肉类预制菜肴(简称“预制肉”)正逐步成为老百姓餐桌上的常客。然而,肉类食品通常含有丰富的蛋白质、脂肪及一定量的还原糖,在预制肉加工及其成品后续贮藏、复热过程中不可避免地会发生美拉德反应、脂肪氧化等化学反应,易于导致晚期糖基化终末产物(advanced glycation end products, AGEs)的形成。过多摄入食源性AGEs会增加人体多种慢性病的发生率。基于肉类食品加工、贮藏过程中2种典型AGEs(羧甲基赖氨酸、羧乙基赖氨酸)的主要形成途径,以预制肉从原辅料到餐桌的全过程为主线,重点介绍了原料肉品质、肉类食品