Impact of frozen storage duration of raw pork on the formation of advanced glycation end-products in meatballs

Advanced glycation end-products (AGEs) are harmful compounds produced during food processing. This study investigated the effects of frozen storage duration (-18 degrees C) of raw pork on AGEs generation in meatballs. Meatballs were prepared using frozen raw pork (at 0, 30, 60, 90, and 120 days), and N-epsilon-(carboxymethyl)lysine (CML)/N-epsilon-(carboxyethyl)lysine (CEL) (typical AGEs) levels were determined. With increasing frozen storage times of raw pork, CML levels in meatballs increased from 13.26 (0 day) to 43.30 mg/kg protein (120 days), and CEL levels increased from 12.37 (0 day) to 40.50 mg/kg protein (120 days). Furthermore, oxidative damage to raw pork (carbonyls, total sulfhydryl groups, free amines, surface hydrophobicity, thiobarbituric acid-reactive substances of residual lipids, and intrinsic tryptophan fluorescence intensity) was assessed during storage periods. A significant correlation between myofibrillar protein oxidation and CML/CEL levels was observed, suggesting that oxidative damage to raw pork during frozen storage could promote the generation of CML and CEL in meatballs. Therefore, controlling myofibrillar protein oxidation in raw pork may facilitate reduced AGEs levels in meatballs.

Automated summary

This study found that longer frozen storage durations of raw pork result in higher levels of advanced glycation end-products (AGEs) in meatballs. Additionally, there was a significant correlation between oxidative damage to raw pork and the levels of CML and CEL in meatballs, indicating that oxidative damage during frozen storage could promote the generation of AGEs in meatballs. Controlling oxidative damage in raw pork may help reduce AGEs levels in meatballs.