Furosine and N-epsilon-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage

Kul D. B., ANLAR P., YILMAZ ORAL Z. F., KAYA M., KABAN G.

JOURNAL OF STORED PRODUCTS RESEARCH, cilt.93, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 93
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jspr.2021.101856
  • Dergi Adı: JOURNAL OF STORED PRODUCTS RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Cooked meat product, Kavurma, Furosine, N-epsilon-carboxymethyLlysine, Advanced glycation end-products, ADVANCED GLYCATION ENDPRODUCTS, LIPID OXIDATION, MAILLARD REACTION, END-PRODUCTS, FOOD, BEEF
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of the study was to determine the effects of different salt (1%, 1.5% and 2%) and fat (10%, 15% and 20%) levels on the content of furosine and N-epsilon-carboxymethyl-lysine (CML) of kavurma (an uncured-cooked meat product) during the storage time (6 months at 4 degrees C under vacuum packaging). The increasing salt levels caused an increase in TBARS value. Kavurma with 10% fat showed the lowest mean value for TBARS. The fumsine content increased with increasing storage time. At the end of storage, however, furosine content was not affected by the salt level. Kavurma with 20% fat had a higher mean furosine content than 10% fat level at 6th months. The salt level had no significant effect on CML in kavurma, while the interaction of fat level x storage time was significant. After 4 and 6 months of storage, CML content was not affected by the fat level.