The relationship between the formation of advanced glycation end products and quality attributes of fried sturgeon fillets

Abstract

The changes of quality attributes that are responsible for the formation of two typical markers of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in fried fish are still under investigation. The effects of frying temperature (160, 170, and 180 °C) and time (0, 2, 5, 8, and 11 min) on the sensory attributes, composition, oxidation index, and AGE level and the relationship between these parameters in sturgeon fillets were investigated. The production of fluorescent-AGEs was greatly increased by frying time, while the formation of CML and CEL with shorter frying time was less affected by frying temperature. The correlation analysis revealed the extremely significant correlation between fluorescent-AGEs and moisture (r = - 0.911, p < 0.001) and L* (r = - 0.852, p < 0.001), CML and lipid content (r = 0.955, p < 0.001), CEL and free sulfhydryl groups (r = 0.848, p < 0.001). However, the weak correlations between AGEs and TBARS and carbonyl groups suggested that the formation of AGEs was less affected by oxidation. Considering the various qualities and the AGEs level based on principal component analysis, the fillets for 5 min of frying at 170 °C or 180 °C were recommended.