Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes

Abstract

The effects of different cryoprotectants (sorbitol, sucrose, and polyphosphates) were investigated on the formation of advanced glycation end products (AGE) and acrylamide (AA) in fried fish cakes. AGE and AA were mainly formed in the crust. AA was undetectable in the core. Sorbitol could significantly reduce AA and fluorescent AGE contents in fried fish cakes, and hardly influenced formation of Nε-carboxymethyl lysine (CML). The addition of sucrose alone had no significant effect on the formation of AGE and AA in fried fish cakes. Polyphosphates significantly reduced the CML and fluorescent AGE contents by 43.58% and 49.81%, but increased the AA content by 9.48%. The highest CML content was found in the fried fish cake with mixed cryoprotectants. It was due to the combined action of sucrose, polyphosphates and low moisture content which further strengthened MR. The results suggest that sucrose and polyphosphate should not be used in fried surimi products at the same time. Additionally, sorbitol is suitable for adding to surimi for fried food.