【摘 要】
：
[Objective]Free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) concentrations in grass carp (Ctenopharyngodon idellus) and catfish (Clarias leather) muscle stored in ic
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
论文部分内容阅读
[Objective]Free and protein-bound Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) concentrations in grass carp (Ctenopharyngodon idellus) and catfish (Clarias leather) muscle stored in ice for 0-3 weeks were measured by HPLC-MS/MS.[Methods]The concentrations of CML and CEL were measured after heating (100 ℃,5,10,30 min) of both muscle from freshly slaughtered fish and from fish stakes stored up to three weeks.[Results]High biological variation in the levels of CML and CEL was found between individual fish,particularly for CEL in catfish muscle (n =33,free CEL 0.18-30.11 mg/kg;protein-bound CEL 0.48-46.32 mg/kg).Heating had a significant effect on protein-bound CML (2.3-11.8 fold increase) and CEL (1.0-5.3 fold increase),but had little or no effect on free CML and CEL contents.[Conclusion]Postmortem biological activities led to a substantial increase in the amounts of protein-bound CML and CEL formed in fish muscle during heating.
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