Akademik Veri Yönetim Sistemi
ICAFVP 2ND INTERNATIONAL CONFERENCE ON AGRICULTURE, FOOD, VETERINARY AND PHARMACY SCIENCES, Belgrade, Sırbistan, 19 - 21 Mayıs 2023, ss.159-167
The Maillard reaction starts between the carbonyl group of reducing sugars and the amino group
of amino acids, peptides, or proteins, and takes place during the processing and storage of foods.
In addition to contributing to foods’ flavor and color properties, the reaction can also show
antioxidant and/or antimicrobial effects. In addition to its positive contributions, it can also
cause the formation of toxic compounds called advanced glycation end products (AGEs). N
Ɛ
-
(carboxymethyl) lysine, NƐ
-(carboxyethyl) lysine, pentosidine, imidazolone, glyoxal-lysine
dimer, methylglyoxal lysine dimer, and pyrraline are the best-known AGEs. The number of
AGEs identified has been increasing in recent years, and studies for the determination of
Maillard reaction products are gaining momentum. Many factors (pH, water activity, reducing
sugar and free amino group concentration, heat treatment temperature and duration, metal ions,
oxygen, and storage) are effective in the formation of AGE. Diet is considered to be the most
important source of exogenous AGEs. Fish and fish products are considered to be important
sources of AGEs due to their high protein and fat content and the use of different cooking
methods and temperature-time combinations. For this reason, the present study investigated the
effects of internal and external factors on AGE formation in fish and fish products.