Formation of advanced glycation end products in sturgeon patties affected by pan-fried and deep-fried conditions

Abstract

This study compared the effects of pan-fried with low (LPF), high (HPF) amounts of oil and deep-fried (DF) on the profiles of advanced glycation end products (AGEs) in sturgeon patties. The surface color of the pan-fried patties, regardless of the amounts of oil used, visually presented more brown than deep-fried ones with higher internal temperature at the frying course of 3–9 min. Compared to LPF and HPF, DF significantly accelerated the furosine development for 6–9 min of frying, dynamically increased the accumulation of CML (Nε-carboxymethyl-lysine) and CEL (Nε-carboxyethyl-lysine) for up to 9 min of frying, and the level of CML in DF than LPF, HPF for 9 min of frying were increased by 209.6 % and 149.9 %, respectively. The oil level employed for pan-fried insignificantly influenced the formation of furosine and CML in patties. The principal component analysis further confirmed that DF patties had a greater influence on the formation of AGEs. The AGEs formation was positively associated with the temperature and amino groups, while remarkably negative correlation with moisture content. Therefore, pan-fried within 6 min of frying was recommended for the domestic cooking of sturgeon patties based on the potential formation of AGEs.