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Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage

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Abstract

Contents of protein-bound advanced glycation end-products (AGEs) including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), as well as total viable counts (TVC), total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) in vacuum-packed dried salted Spanish Mackerel fillets previously brined with 0‒15% NaCl during storage at 25 °C were determined. In freshly dried fish fillets with increased salt concentration, TVB-N decreased from 39.32 ± 5.39 to 22.35 ± 4.55 mg N/100 g and TBARS increased from 0.18 ± 0.01 to 0.50 ± 0.03 mg MDA/kg. No statistical differences were found in the levels of TVC, CML and CEL of dried fish (P = 0.215‒0.645). TVC and TVB-N levels of the dried salted fish fillets increased during 25 d storage (P = 0.000‒0.036), but reduced with increase of NaCl concentration (P = 0.000‒0.002). TBARS levels of the fillets increased until day15 and then slightly declined (P = 0.000‒0.036). Salt promoted the increase in TBARS in dried fish but showed inhibition effect with higher concentrations (P = 0.000‒0.003). Levels of protein-bound CML and CEL in both unsalted and salted fish fillets increased constantly during storage (P = 0.000‒0.050), whereas NaCl of increased content inhibited the formation of protein-bound CML and CEL in fillets (P = 0.000‒0.119). Positive correlations were observed in the contents of protein-bound CML and CEL with TVC, TVB-N and TBARS (r = 0.445‒0.839, P = 0.000‒0.002), indicating the formation of protein-bound AGEs in dried fish fillets is attributable to protein deterioration and lipid oxidation during storage.

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Acknowledgements

This paper was financially supported by the Natural Science Foundation of Shandong Province (ZR2019PC058).

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, 201306, LinGang New City, Shanghai, China

    Shanshan Kong, Fuyu Chu & Keqiang Lai

  2. Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, 201306, Shanghai, China

    Shanshan Kong, Fuyu Chu & Keqiang Lai

  3. School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, 410004, Changsha, Hunan, China

    Yiqun Huang

  4. School of Food Engineering, Ludong University, No. 186, Middle Hongqi Road, 264025, Yantai, Shandong, China

    Lihong Niu

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Conceptualization: Yiqun Huang, Lihong Niu, Keqiang Lai; Methodology: Lihong Niu, Keqiang Lai, Shanshan Kong; Formal analysis and investigation: Shanshan Kong, Fuyu Chu; Writing – original draft preparation: Shanshan Kong; Writing – review and editing: Lihong Niu, Keqiang Lai; Funding acquisition: Lihong Niu, Keqiang Lai; Resources: Lihong Niu, Keqiang Lai; Supervision: Lihong Niu, Keqiang Lai.

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Kong, S., Chu, F., Huang, Y. et al. Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage. Food Measure 16, 3469–3476 (2022). https://doi.org/10.1007/s11694-022-01440-z

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