Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages

Most research on the formation of advanced glycation end-products (AGEs) and N-nitrosamines (NAs) in meat products has focused on high-temperature processing. The effects of low-temperature processing on AGEs and NAs formation have rarely been studied. This study investigated the effects of salt addition (0 %, 2 %, and 4 %) and lean-to-fat ratio (10:0, 8:2, and 6:4) on the formation of AGEs and NAs in Salami. We found that the salt in Salami would inhibit CEL formation. And the Lean pork Salami showed the highest N ε -carboxyethyllysine (CEL) and lowest N ε -carboxymethyllysine (CML) contents. For NAs content, it was lowest in Salami with 40 % fat. Principal component analysis and correlation analysis revealed significant correlations between CEL and N -nitrosodiphenylamine (NDPhA) formation in Salami. Additionally, the production of CML was correlated with the extent of fat oxidation, while CEL formation was more strongly associated with protein-related reactions. Furthermore, NAs formation correlated with protein content and protein oxidation.