title: [Experiments with sausage meat on the formation of N epsilon-carboxymethyllysine].
abstract: In model experiments the influence of ingredients normally used for sausage production to a meat homogenate on the formation of N epsilon-carboxymethyllysine (CML) was investigated. The formation of CML is obviously more promoted from the reaction of ascorbate with lysine than from that of glucose with lysine. The addition of ascorbate in a practical concentration yielded 35 mg, the addition of glucose only 23 mg compared to 17 mg CML/kg protein in the control sample. The addition of diphosphate in a practical concentration besides glucose significantly increased the CML values from 23 mg to 30 mg CML/kg protein. On the other hand, nitrite did not enhance the formation of CML (21 mg/kg protein) in the sausage when used in concentrations usually applied in meat processing. Generally the values found in the meat products are quite low compared to data in other foods like milk products.
authors.affiliation: Institut für Humanernährung, Christian-Albrechts-Universität zu Kiel, Germany.
authors.forename: J
authors.initials: J
authors.lastname: Hartkopf
authors.forename: H F
authors.initials: HF
authors.lastname: Erbersdobler
mesh_terms: D000818:Animals; D001205:Ascorbic Acid; D003611:Dairy Products; D005511:Food Handling; D005947:Glucose; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D009573:Nitrites; D010710:Phosphates
chemical_list: D009573:Nitrites; D010710:Phosphates; C048496:N(6)-carboxymethyllysine; D005947:Glucose; D008239:Lysine; D001205:Ascorbic Acid
vernacular_title: Untersuchungen an Wurstbrätproben zur Bildung von N epsilon-carboxymethyllysin.