Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices

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 N epsilon-carboxymethyllysine (CML) content increased from 4.32-4.81 mu g/g in raw samples to 10.68-16.20 mu g/g in the steamed sausages. N epsilon-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.