Inhibitory effect of naringenin on N-epsilon-(carboxymethyl) lysine during cooking of meatballs

The aim of this study was to determine the effect of naringenin (Ngn) on N-epsilon-(carboxymethyl)lysine (CML) inhibition during the cooking of meatballs. In addition, to determine the relationship of CML formation in meatballs with TBARS and pH. For this purpose, CML, TBARS, pH, and sensory analyses were performed by cooking the meatballs in which Ngn was added at different rates and storing them at 4 +/- 1 degrees C for 16 days, by cooking them at 250 degrees C for 10 min at intervals of 4 days. The amount of CML in the meatballs was 13.74 +/- 0.73-14.29 +/- 0.56 on day 0 and between 15.24 +/- 0.12 and 18.15 +/- 0.43 lg g(-1) on day 16. TBARS values of the meatballs were between 1.55 +/- 0.21 and 1.78 +/- 0.17 on day 0 and between 2.54 +/- 0.28 and 3.28 +/- 0.47 mg MDA kg(-1) on day 16. It was determined that there was a difference between the groups containing Ngn and the control group in terms of smell and general taste on the 8th storage day and in the general taste on the 12th storage day. As a result, it was determined that the addition of naringenin to the meatball composition inhibited the formation of CML in the meatballs, slowed the oxidation rate, and did not adversely affect the sensory properties. Thus, it can be emphasised that adding naringenin to meatballs will add functional properties to meatballs and turn them into a more beneficial product for human health. This research provides valuable references and guidelines for the safety of fried foods based on the control of advanced glycation end products (AGEs).

Automated summary

The aim of this study was to investigate the effect of naringenin on the inhibition of N-epsilon-(carboxymethyl)lysine (CML) formation during the cooking of meatballs. The study also explored the relationship between CML formation, TBARS levels, pH, and sensory properties. The results showed that the addition of naringenin inhibited CML formation, slowed down oxidation, and did not negatively affect the sensory properties of the meatballs. This research provides valuable insights for the production of healthier fried foods with reduced advanced glycation end products (AGEs) formation.