Impacts of the Extent of Pasteurization Treatments on Advanced Glycation End-Products in Fish Steaks: Initial Heating, Storage, and Reheating

Abstract

The impacts of the extent of pasteurization treatments (90 °C; 8 min, mimicked home cooking; 15 min; 25 min, mimicked commercial pasteurization) on Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) formation in fish steaks were investigated from the initial pasteurization throughout the later storage (0 °C, 0 – 7 d) and reheating (75 °C, 10 min). A more intensive pasteurization treatment led to more CML and CEL produced in fish steaks during pasteurization and later storage. The rate constant (0-order reaction) for the change of CML (0.214 – 0.523 mg kg-1 d-1) or CEL (0.503 – 0.980 mg kg-1 d-1) in pasteurized fish steaks during storage increased as the pasteurization time increased. The reheated fish steaks previously subjected to commercial pasteurization followed by 7 d of storage contained 4.3-fold of CML and 2.2-fold of CEL as the home-cooked fish steaks, implying the urgent need to reduce these compounds in commercial precooked meat.

Keywords: Carboxyethyllysine, seafood, Meat, Oxidation, thermal processing