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

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dc.authoridYILMAZ, Mustafa Abdullah/0000-0002-4090-7227
dc.contributor.authorAltun, Serap Kilic
dc.contributor.authorAydemir, Mehmet Emin
dc.contributor.authorTakim, Kasim
dc.contributor.authorYilmaz, Mustafa Abdullah
dc.date.accessioned2025-02-22T14:09:10Z
dc.date.available2025-02-22T14:09:10Z
dc.date.issued2024
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe objective of this study was to assess the impact of marinating beef, chicken, and fish with Micromeria fruticosa (M. fruticosa) on the inhibition of N-epsilon-(carboxyethyl)lysine (CEL) and N-epsilon-(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 degrees C for 24 h. Following storage, the meats underwent cooking in an oven at 200 degrees C for 12 min and in an air fryer at 250 degrees 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.en_US
dc.description.sponsorshipHarran University; Scientific Research Unit of Harran Universityen_US
dc.description.sponsorshipWe express our gratitude to the Scientific Research Unit of Harran University.en_US
dc.identifier.doi10.1002/fsn3.4276
dc.identifier.endpage6314en_US
dc.identifier.issn2048-7177
dc.identifier.issue9en_US
dc.identifier.pmid39554338en_US
dc.identifier.scopus2-s2.0-85196067742en_US
dc.identifier.startpage6298en_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.4276
dc.identifier.urihttps://hdl.handle.net/11468/29822
dc.identifier.volume12en_US
dc.identifier.wosWOS:001247451900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKA_WOS_20250222
dc.subjectAGEsen_US
dc.subjectCELen_US
dc.subjectCMLen_US
dc.subjectmeat processingen_US
dc.subjectMicromeria fruticosaen_US
dc.subjectTBARSen_US
dc.titleInhibition 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 fruticosaen_US
dc.typeArticleen_US

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