Impacts of the extent of pasteurization treatments on advanced glycation end-products in fish steaks: Initial heating, storage, and reheating

The impacts of the extent of pasteurization treatments (90 °C; 8 min, mimicked home-cooking – 25 min, mimicked commercial pasteurization) on the generation of two potential hazardous substances, N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL), in fish steaks were investigated from the initial pasteurization throughout the later storage and reheating. A more intense pasteurization treatment not only resulted in more CML/CEL generated in fish steaks during the pasteurization, but also promoted CML/CEL formation during subsequent storage (0 °C, 0–7 d). The mean formation rates of CML and CEL (zero-order reaction) in commercially pasteurized fish steaks were 145 % and 95 % faster, respectively, compared to home-cooked ones during storage. The reheated (75 °C, 10 min) fish steaks previously subjected to commercial pasteurization followed by 7 d of storage contained 335 % more CML and 120 % more CEL than the home-cooked ones, implying the necessity to reduce these potentially hazardous compounds in commercial precooked muscle foods.