@article{jfnr20221066,
author={{Zhao, Shanshan and Guan, Yudong},
title={Formation of Advanced Glycation End Products in Simulate Canned Saury Fish Models: Effects of Process Methods, Formulations and Correlation Analysis with Nutritive Substances},
journal={Journal of Food and Nutrition Research},
volume={10},
number={6},
pages={425--436},
year={2022},
url={http://pubs.sciepub.com/jfnr/10/6/6},
issn={2333-1240},
abstract={N<SUP>?</SUP>-(carboxymethyl)lysine (CML) and N<SUP>?</SUP>-(carboxyethyl)lysine (CEL) are two important and well-known Advanced glycation end products (AGEs) in food, which is directly related to  many disease, and the levels of CML and CEL are often used as important markers to indicate the level of AGEs. The effects of different processing methods (boiling, air-drying, deep-frying) and process formulations (oil-less, salt-less, sugar-free, no pepper, no cooking wine) on the levels of AGEs in simulatinge canned saury fish models, as well as the interaction between nutritive substances and AGEs were investigated. The results showed that the content of CEL was much higher than that of CML in the same set of fish model. Lower levels of CML and CEL were observed in different process formulations simulatinge deep-fried saury canned fish models. The correlation between proteins and amino acids and AGEs showed that amino acids content > is not always larger than proteins content in amino compound. The results indicated that the process formulates, such as oil, salt, sugar and cooking wine can play inhibitory effect on the level of AGEs in the same deep-fry simulate model.},
doi={10.12691/jfnr-10-6-6}
publisher={Science and Education Publishing}
}