Table 4.
AGE levels in different meat products.
| Influencing Factors | Detection Method | Meat Products | AGE Content | References |
|---|---|---|---|---|
| Heat treatment process | HPLC-MS/MS | raw pork | CML: 3.0 mg/kg; CEL: 0.9 mg/kg; GALA: 0.9 mg/kg | [12] |
| roast pork | CML: 9.2 mg/kg; CEL: 40 mg/kg; GALA: 5 mg/kg; MOLA: 6 mg/kg; GOLA: 1.2 mg/kg; MOLD: 0.5 mg/kg; GOLD: 0.25 mg/kg; MGLA: 0.2 mg/kg | |||
| HPLC-FLD | meat (fried, boiled and baked) | CML: 1.07–21.84 µg/g | [67] | |
| GC-MS | fried fish nuggets (180 °C, 4–6 min) | CML: 29.26–59.17 mg/kg | [72] | |
| UPLC-MS | beef (60–300 °C); (grilled, fried, boiled and baked) | CML: 0.8–13.4 mg/kg | [91] | |
| UPLC-MS/MS | sausage (70–130 °C; 1–4 h) | CML: 2–6.58μg/g; CEL: 6–16.32 μg/g | [92] | |
| Type of meat | HPLC-MS/MS | pork tenderloin, hearts, livers and kidneys | CML: 0.41–2.56 mg/kg; CEL: 0.22–2.56 mg/kg; protein-bound CML: 2.53–7.06 mg/kg; protein-bound CEL: 1.60–4.83 mg/kg | [7] |
| HPLC-FLD | beef steak, pork top loin, chicken breast, salmon, tilapia | CML: 1.07–2.05 µg/g | [67] | |
| Food additives | UPLC-MS/MS | sausage (0–5 g/100g salt; 0–15 mg/100g NaNO2) | CML: 2.37–6.52 µg/g; CEL: 5.54–6.56 µg/g | [92] |
| HPLC-MS/MS | commercially sterilized pork (acetic acid, ethanol, and NaCl) | CML: 2.29–15.35 mg/kg; CEL: 2.75–39.33 mg/kg | [93] |