Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties

The inhibitory effects of four hydrocolloids, including alginic acid, pectin, carboxymethylcellulose sodium salt, and chitosan on the formation of two typical toxic advanced glycation end products NƐ-(carboxymethyl) lysine (CML) and NƐ-(carboxyethyl) lysine (CEL) were investigated in chemical models and fish patties. All the four hydrocolloids were found to significantly inhibit CML and CEL formation in chemical models, and among them, pectin and alginic acid were the most effective inhibitors. In roast fish patties, the addition of pectin and alginic acid at 0.9% reduced the content of CML by 43.6% and 44.9%, and CEL by 32.4% and 32.6%, respectively. Moreover, alginic acid plus a polyphenol epigallocatechin gallate (EGCG) showed stronger inhibitory effect against CML and CEL formation than alginic acid alone. Further study showed that alginic acid and pectin decreased the formation of glyoxal (GO) and methylglyoxal (MGO), two key intermediates of CML and CEL, in the chemical models and fish patties. In addition, compared with EGCG, the addition of alginic acid in fish patties showed less impact on color, odor, and sensory properties. These findings suggest that alginic acid is a potent inhibitor against the formation of AGEs with less impact on food quality. •Inhibitory effects of four hydrocolloids on CML and CEL formation were investigated.•Pectin and alginic acid were the most effective inhibitors.•Alginic acid and EGCG synergistically inhibited CML and CEL formation.•Alginic acid and pectin decreased the formation of GO and MGO.•Alginic acid showed less impact on quality attributes of roast fish patties than EGCG.