Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broil...

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Autores principales:	Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Carboxymethyllysine Broiler Postmortem ageing Storage Heating Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/63520b0f3bc7488fa28ba1fc6649a292
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spelling	oai:doaj.org-article:63520b0f3bc7488fa28ba1fc6649a2922021-11-28T04:32:00ZFormation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage2213-453010.1016/j.fshw.2021.11.012https://doaj.org/article/63520b0f3bc7488fa28ba1fc6649a2922022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001087https://doaj.org/toc/2213-4530The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broilers (n = 8) with ageing and storage at 4 °C for 0–168 h were determined. Postmortem ageing and storage had a significant (P < 0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. CML content in leg meat increased significantly (P < 0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (P > 0.05) effect on the CML contents in raw/boiled yellow feather broilers. Meanwhile, CML contents in white feather broilers were much higher than that in yellow feather broilers. Thus, white feather broilers can be selected as the research object to study the mechanism of ageing and storage on CML content in the postmortem broiler in the future.Suhong HuangXiaoli DongYali ZhangYuru ChenYajie YuMing HuangYuandong ZhengKeAi Communications Co., Ltd.articleCarboxymethyllysineBroilerPostmortem ageingStorageHeatingNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 255-262 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Carboxymethyllysine Broiler Postmortem ageing Storage Heating Nutrition. Foods and food supply TX341-641
spellingShingle	Carboxymethyllysine Broiler Postmortem ageing Storage Heating Nutrition. Foods and food supply TX341-641 Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
description	The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broilers (n = 8) with ageing and storage at 4 °C for 0–168 h were determined. Postmortem ageing and storage had a significant (P < 0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. CML content in leg meat increased significantly (P < 0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (P > 0.05) effect on the CML contents in raw/boiled yellow feather broilers. Meanwhile, CML contents in white feather broilers were much higher than that in yellow feather broilers. Thus, white feather broilers can be selected as the research object to study the mechanism of ageing and storage on CML content in the postmortem broiler in the future.
format	article
author	Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng
author_facet	Suhong Huang Xiaoli Dong Yali Zhang Yuru Chen Yajie Yu Ming Huang Yuandong Zheng
author_sort	Suhong Huang
title	Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
title_short	Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
title_full	Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
title_fullStr	Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
title_full_unstemmed	Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
title_sort	formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/63520b0f3bc7488fa28ba1fc6649a292
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Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

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