Effect of Soft White Sugar and Soy Sauce Addition on the Formation of Advanced Glycation End Products in Fried Sturgeon Patties

This paper analyzed the effect of the level of sugar and soy sauce addition on the formation of advanced glycation end products(AGEs) in sturgeon for the first time. This study prepared deep-fried sturgeon patties(170 °C/9 min) with the addition of soft white sugar(0%, 1%, 2%, 3%) and soy sauce(0%, 1%, 2%), and the changes in AGEs, furosine and dicarbonyl compounds were measured. The results showed that when the soft sugar was added, the content of AGEs and its precursors(furosine and dicarbonyl compounds) in the sturgeon patties gradually increased with the amount of soft white sugar. When soy sauce was added, the content of furosine, fluorescent AGEs, and N-ε-carboxyethyllysine(CEL) in the sturgeon patties gradually increased with the amount of soy sauce, but the content of N-ε-carboxymethyllysine(CML), Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine(MG-H1) gradually decreased(P<0.05), which might be related to the consumption of dicarbonyl compounds by the ingredients in soy sauce. When both were added, it further promoted the formation of furosine, fluorescent AGEs and MG-H1. They had a significant interactive effect on the formation of AGEs content in fried sturgeon patties(P<0.05). Therefore, the addition of soft white sugar greatly promoted the formation of AGEs, while the addition of soy sauce had different effects on the formation of different AGE markers due to its complex components. These works would provide theoretical basis and guidance for the formation and control of AGEs in fried aquatic products.