Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice

Altun, Serap Kılıç; Aydemir, Mehmet Emin; Takım, Kasım; Yilmaz, Mustafa Abdullah; Yalçin, Hamza

doi:10.1016/j.fbio.2024.104336

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104336

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Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice

Serap Kılıç Altun,

Mehmet Emin Aydemir,

Kasım Takım

et al.

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2024

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Cited by 2 publications

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Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

Kılıç Altun,

Aydemir,

Takım

et al. 2024

Food Science & Nutrition

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The objective of this study was to assess the impact of marinating beef, chicken, and fish with Micromeria fruticosa (M. fruticosa) on the inhibition of Nε‐(carboxyethyl)lysine (CEL) and Nε‐(carboxymethyl)lysine (CML). Furthermore, our objective was to examine how different cooking techniques, temperatures, and durations affect the creation of CEL and CML in these meat products. The study began with the characterization of M. fruticosa. Subsequently, meat samples were marinated using an M. fruticosa‐containing marinade and stored at 4 ± 1°C for 24 h. Following storage, the meats underwent cooking in an oven at 200°C for 12 min and in an air fryer at 250°C for 8 min. Subsequently, pH, color, thiobarbituric acid reactive substances (TBARS), as well as CEL and CML analyses were conducted. M. fruticosa had high levels of biological activity and bioactive content. Moreover, increasing the M. fruticosa ratio in the marinade demonstrated a reduction in TBARS, CML, and CEL formation. This study concludes that M. fruticosa can be effectively used as a marinade component for meat, inhibiting the formation of CEL and CML. In conclusion, this research underscores the significant potential of M. fruticosa in reducing the synthesis of advanced glycation end products (AGEs) during meat processing. These results not only enhance our comprehension of the complex relationship between plant extracts and meat quality but also present encouraging prospects for fostering healthier and safer cooking methods.

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Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

Kılıç Altun,

Aydemir,

Takım

et al. 2024

Food Science & Nutrition

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High-throughput DART-MS/MS for quantification of carboxymethyl lysine and carboxyethyl lysine in beef

Luo,

Zhang,

Zhang

et al. 2024

Journal of Food Composition and Analysis

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Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice

Cited by 2 publications

References 70 publications

Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

High-throughput DART-MS/MS for quantification of carboxymethyl lysine and carboxyethyl lysine in beef

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Inhibition of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in air-fried beef tenderloins marinated with concentrated cranberry juice

Cited by 2 publications

References 70 publications

Inhibition of Nε‐(carboxyethyl)lysine and Nε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

Inhibition of Nε‐(carboxyethyl)lysine and Nε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

High-throughput DART-MS/MS for quantification of carboxymethyl lysine and carboxyethyl lysine in beef

Contact Info

Product

Resources

About

Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa

Inhibition of N^ε‐(carboxyethyl)lysine and N^ε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa