title: Formation of advanced glycation endproducts in ground beef under pasteurisation conditions.
abstract: Advanced glycation endproducts (AGEs) in food products may pose health risks, and thermal processing of foods accelerates the formation of AGEs. The effects of heat treatments (65-100 °C, 0-60 min) on the formation of AGEs including N(ε)-carboxymethyllysine (CML) and N(ε)-carboxyethyllysine (CEL) in ground beef were investigated. The levels of CML and CEL in ground beef steadily increased with heating time and heating temperature. A strong linear relationship (r(2) = 0.920) between the amounts of CML (2.76-19.96 mg/kg) and CEL (2.32-11.89 mg/kg) in raw and thermally treated beef was found. The formations of both CML and CEL in ground beef during heat treatments basically fitted zero-order reactions (CML: r(2) = 0.851-0.995, rate constant = 0.031-0.224 mg kg(-1) min(-1); CEL: r(2) = 0.907-0.971, rate constant = 0.044-0.118 mg kg(-1) min(-1)) with an activation energy of 61.01 kJ/mol for CML and 29.21 kJ/mol for CEL.
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
authors.forename: Xiaohua
authors.initials: X
authors.lastname: Sun
authors.affiliation: Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA.
authors.forename: Juming
authors.initials: J
authors.lastname: Tang
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Wang
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: rasco@wsu.edu.
authors.forename: Barbara A
authors.initials: BA
authors.lastname: Rasco
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China.
authors.forename: Keqiang
authors.initials: K
authors.lastname: Lai
authors.affiliation: College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; School of Food Science, Washington State University, Pullman, WA 99164-6376, USA. Electronic address: yiqunh@hotmail.com.
authors.forename: Yiqun
authors.initials: Y
authors.lastname: Huang
mesh_terms: D000818:Animals; D002417:Cattle; D002853:Chromatography, Liquid; D017127:Glycation End Products, Advanced / Q000032:analysis*; D006358:Hot Temperature; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis; D008460:Meat / Q000032:analysis*; D061352:Pasteurization; D053719:Tandem Mass Spectrometry
chemical_list: D017127:Glycation End Products, Advanced; C048496:N(6)-carboxymethyllysine; D008239:Lysine
keywords: Advanced glycation endproducts; Beef; Carboxyethyllysine; Carboxymethyllysine; Kinetics; Thermal process