Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing

Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food additives and fat ratios on the formation of AGEs and NAs in sausages. The results showed a 2-3-fold increase in N epsilon-(carboxymethyl)lysine (CML) and N epsilon-(carboxyethyl)lysine (CEL) when the sausage processing temperature was increased from 90 degrees C to 130 degrees C, and N-nitrosodimethylamine (NDEA) increased from 3.68 ng/g to 6.41 ng/g. The addition of salt inhibited the formation of AGEs and NAs, and the inhibitory ability of 2 g/100 g of salt was 63.6% for CML and 36.5% for N-nitrosodimethylamine (NDMA). The addition of 10 mg/kg nitrite to sausages reduced CML formation by 43.9%, however, nitrite had a significant contribution to the formation of NAs. The addition of fat only slightly contributed to the production of CML. In addition, the relationship between alpha-dicarbonyl compounds and the formation of AGEs was investigated by measuring the changes in alpha-dicarbonyl compounds in sausages. The results showed two trends of AGEs and alpha-dicarbonyl compounds: AGEs increased with the increase in alpha-dicarbonyl compounds and AGE level increased but alpha-dicarbonyl compound level decreased.

Automated summary

This experiment investigated the effects of processing parameters, food additives, and fat ratios on the formation of AGEs and NAs in sausages. The results showed that increasing the sausage processing temperature led to a significant increase in CML, CEL, and NDEA. The addition of salt inhibited the formation of AGEs and NAs, while nitrite had a dual role in reducing CML formation but promoting the formation of NAs. Fat had only a slight contribution to the production of CML. The relationship between alpha-dicarbonyl compounds and the formation of AGEs was also explored.