Effect Of Frozen Time Of RAW Meat On The Formation Of Heterocyclic Arometic Amines And Advanced Glycation Endproducts In Roast Patties

In recent years,barbecues and deep-fried meats processed in high temperature have attracted much attention due to the presence of heterocyclic aromatic amines(HAAs)and advanced glycation endproducts(AGEs).The most processed meat products use frozen meat as raw material,but the lipid oxidation and protein oxidation always occur in the frozen storage.The previous studies showed that both lipid oxidation and protein oxidation promoted the formation of HAAs and AGEs.At present,there is not only a lack of the research on the interaction between the two classes of hazards'formation pathways in actual meat products,but also the research on whether the oxidation of raw meat will lead to more serious superposition of hazards.Based on this,the paper focused on the formation and accumulation of two classes of hazards in roast patties processed by frozen meat,in order to provide the basis for promoting the health and safety of meat products.The paper verified the feasibility of repeated freeze-thaw(RFT)as an accelerated experiment for frozen storage of raw meat.The data about the effects of frozen time and RFT on the quality of meat were collected,fitting by the multiple linear regression method using the Matlab software.The results showed that there was a significant positive correlation between RFT cycle and frozen storage time(R~2=0.9927).On this basis,the changes of basic components and oxidation degree of raw meat during the frozen storage were studied.The protein and lipid oxidation were characterized by TBARs value,fatty acid composition,muscle denaturation temperature and enthalpy,protein carbonyl and SDS-PAGE.The results showed that basic components of raw meat didn't change significantly,but with the increasing of frozen time,TBARs value,the content of free amino acid and protein carbonyl increased while the content of fatty acid decreased.The results indicated that all meats occurred obvious lipid and protein oxidation,among which the chicken is the most serious.The roast patties were roasted(225?,20 min)using the frozen meat with different degrees of oxidation.Then,the content of HAAs,AGEs(N~?-carboxymethyllysine,CML;N~?-carboxyethyllysine,CEL)and both their precursors and intermediates in raw and roast patties were studied quantitatively.The results showed that the free Norharman and Harman were detected in all three raw meats(the highest is in beef,up to 1.25±0.33 ng/g dw and 0.37±0.02 ng/g dw)and protein-bound HAAs(3 kinds in chicken,pork and beef,all of them contain Norharman and Harman).With the increasing of frozen time,the free Norharman,the protein-bound protein Norharman,Harman and MeA?C in beef rasied113%,55%,83%and 25%respectively.As for AGEs,the CEL in all of three meats(chicken,pork and beef)rasied about 64%,8%and 83%,CML only in pork rasied 48%.Among the raw meat,AGEs(CML and CEL)in pork and HAAs in beef were affected significantly by the frozen time.The roast made the content of HAAs and AGEs increase significantly.With the frozen time prolonging,the free HAAs increased while protein-bound Norharman and Harman decreased.As the frozen time of raw meat prolonged,new protein-bound HHAs were detected in roast patties(Phe-p-1 in chicken,1,5,6-TMIP and IQx in pork).Meanwhile,CML increased(chicken,47%;pork,27%;beef,25%)and CEL increased(chicken,68%;beef,33%)in the roast patties with the time prolonging.To explore the effect of frozen meat on the interactive formation of HAAs and AGEs in roast patties,the Pearson linear correlation model was used to analyze the correlation of precursors,intermediates and hazards in both raw meat and roast patties.Meanwhile,the correlation between lipid oxidation(TBARs value),protein oxidation(protein carbonyl content)of raw meats and content of hazards(HAAs and AGEs)in roast patties were analyzed.The statistics show that there are common precursors and intermediates between HAAs and AGEs both in raw meat and roast patties.In roast chicken patties,the correlation between PhIP,A?C,MeA?C,Harman,CML and Glucose,acetaldehyde was negative,the correlation between GO and A?C,MeA?C,CML,CEL was positive,but the correlation between GO and Harman was negative.The lipid oxidation of raw meat was significantly correlated with amino-carboline HAAs in roast chicken patties,positively correlated with?-carboline HAAs(A?C and MeA?C),negatively correlated with?-carboline HAAs(Harman),and positively correlated with AGEs(CML and CEL)in all roast patties.The protein oxidation of raw meat was positively correlated with free PhIP(pork),free MeA?C(chicken)and AGEs(CML and CEL)in the roast patties,and negatively correlated with protein-bound Harman(chicken).In brief,the formation of hazards derived from high-temperature processing is closely related to the quality of meat,such as the composition,protein and lipid oxidation of the raw meat.