Effect Of Fish Freshness On The Formation Of Advanced Glycation End Products (AGEs) In Grilled Fish Fillets

Advanced glycation end-products(AGEs)are a group of stable compounds formed by the reaction of free amino groups of lipids,proteins or nucleic acids with reducing glyoxal groups under non-enzymatic conditions.After ingesting too much food containing AGEs and accumulating to a certain extent in the body,pathological changes gradually occur in various organs,leading to a variety of diseases,so it is important to analyze and control the content of AGEs in food.After the fish dead,under the action of microbial enzymes and autolysin,a series of chemical reactions of protein,fat,etc.happened with the passage of time,exposing more active sites of glycosylation reaction.Once the fish has been roasted at high temperatures,these reductions in freshness promote the formation of Chemical Reaction AGEs in the final product.In this study,the freshness of fish was evaluated by total volatile basic nitrogen(TVB-N)at 4℃in 7 d.The contents of pentosan,fluorescence AGEs,total AGEs,N~ε-carboxymethyl-lysine(CML)and,glyoxal,free amino acids and Nucleotides were determined in raw fish and grilled fish slices.The effects of ingredients and processing technology on the contents of glyoxal and total AGEs in grilled fish slices were investigated.Results showed that the TVB-N value increased with the decrease of the freshness of raw fish,and the contents of pentosan,fluorescence AGEs,CML and total AGEs in raw fish and grilled fish increased.The content of pentosan and CML were positively correlated with the freshness(|r|>0.8),the contents of total AGEs and CML increased from 4.25μg/g and 1.63μg/g to 7.24μg/g and 4.01μg/g respectively,this change was positively correlated with the increase of glyoxal,amino acid and nucleotides in the fish slices(|r|>0.8),indicating that the freshness of raw fish had an important effect on the AGEs content in the fish slices.The glyoxal content of the early and middle stages of the process was notchanged obviously in the raw fish,but it was increased in the grilled fish slices.The contents of glyoxal and total AGEs increased with the increase of the concentration of the ingredients such as soft white sugar,salt and monosodium glutamate,the extension of the baking time,and the increase of the drying/baking temperature.The processing time and,temperature,and the added amount of the ingredients were directly related to the glycosylation reaction.The content of glycosylation products was quite related to the freshness of fish,and affect the formation and content of AGEs in grilled fish fillets.