Formation of Glycated Products and Quality Attributes of Shrimp Patties Affected by Different Cooking Conditions

ABSTRACT

The objective of this study was to firstly investigate the impact of the cooking conditions, including boiled, baked, and microwaved treatments, in the presence of 3% powdered sugar and 1% NaCl on the changes of quality attributes and the formation of glycated products in shrimp patties. The levels of carboxymethyllysine (CML), furosine, and fluorescent intensity in boiled shrimp patties were much lower than that in baked shrimp patties and microwaved shrimp patties. Addition of powdered sugar alone in baked shrimp patties and microwaved shrimp patties increased the level of furosine and fluorescent intensity. Furthermore, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed a notably decreased intensity in the band with MW of 17–22 kDa in boiled shrimp patties and microwaved shrimp patties, and a stronger intensity of band, with MW of 75–100 kDa, in baked shrimp patties. Principal components analysis (PCA) further confirmed that the changes of quality attributes and glycated products in shrimp patties caused by cooking methods were greater than that caused by the addition of powdered sugar or NaCl.