ArticleFoods (Basel, Switzerland)2023
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
5 citing papers in PubMed, 11 citations in OpenAlex.
- Four Spices Differentially Modulate Roasted Beef Patty Quality and Fluorescent ALEs Formation via Carbonyl Precursors.Foods (Basel, Switzerland) · 2026Article
- Article
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition.Foods (Basel, Switzerland) · 2024Review
- The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and steaming significantly promoted lipid and protein oxidation. The Nε-carboxymethyllysine (CML) content increased from 4.32-4.81 µg/g in raw samples to 10.68-16.20 µg/g in the steamed sausages. Nε-carboxyethyllysine (CEL) concentrations increased by approximately 1.7-3.7 times after steaming. The methylglyoxal concentration increased dramatically after baking and then rapidly decreased in the steaming stage. Chili promoted the formation of CML and CEL. The CEL concentration increased in samples containing garlic, but yellow mustard and garlic slightly reduced CML concentrations in the cooked sausages. The spices decreased the lipid and protein stability of the cooked sausages, increasing malondialdehyde and protein carbonyls. Lipid oxidation and 3-deoxyglucosone positively correlated with CML and CEL levels. Black pepper had no impact on CML when the sausages were baked but remarkably increased the content of both CML and CEL in the steaming stage. Thus, the impact of spices on sausages depends on both the specific spices used and the category of AGEs formed.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.