Inhibition of Advanced Glycation End-Products in Frozen-Thawed and Reheated Pork by Pigskin Gelatin Hydrolysates

Abstract

This study investigated the effect of pigskin gelatin hydrolysates (PGH, 4%) as a cryoprotectant on the advanced glycation end-products (AGEs) of pre-heated pork after freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, pre- heated pork exhibited an increase in AGEs and their α-dicarbonyl precursors (α-DPs; glyoxal and methylglyoxal), 2-thiobarbituric acid-reactive substances (TBARs), and carbonyl content, while sulfhydryl groups content decreased. After reheating (100 °C, 10 min), AGEs levels increased by 1.94% to 123.21%, while the average contents of glyoxal and methylglyoxal decreased by 17.00% and 15.24%, respectively. The content of AGEs in pork was significantly reduced by the addition of hydrolysates compared to that in the control group. (P < 0.01), indicating that the hydrolysates effectively inhibited AGEs formation.

Keywords: Cryoprotectants, protein hydrolysates, Pre-heated pork, Nε-Carboxymethyllysine, Nε-Carboxyethyllysine