Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng
Abstract
The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broilers (n = 8) with ageing and storage at 4 °C for 0–168 h were determined. Postmortem ageing and storage had a significant (P < 0.05) effect on the color and A420 nm in both boiled broilers meat. In addition, with the ageing and storage time increasing, CML content in raw white feather broiler brisket meat had no significant (P > 0.05) change, while that in boiled brisket meat significantly (P < 0.05) increased during 0–6 h, then decreased during 6–24 h, finally increased again. CML content in leg meat increased significantly (P < 0.05) with the ageing and storage time prolonging. But postmortem ageing and storage had no significant (P > 0.05) effect on the CML contents in raw/boiled yellow feather broilers. Meanwhile, CML contents in white feather broilers were much higher than that in yellow feather broilers. Thus, white feather broilers can be selected as the research object to study the mechanism of ageing and storage on CML content in the postmortem broiler in the future.