Effects of Vegetable Oil with Different Saturation Levels on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Roasted Pork Patties

This study investigated the effects of surface-coating pork patties with three vegetable oils of different saturation degrees (sunflower oil, rapeseed oil, palm oil) at varying addition levels (1.25%, 2.5%, 5%) on lipid-protein oxidation, α-dicarbonyl compounds, advanced glycation end products (AGEs), and heterocyclic amine (HAs) formation during roasting. Results showed that protein oxidation and methylglyoxal (MGO) formation (increasing by 21.41%~99.39%) were enhanced at low-saturation sunflower oil (P<0.05), along with a sharp increase in Nε-carboxyethyl-lysine (CEL) (73.87%~108.40%). The thiobarbituric acid reactive substances (TBARS) and glyoxal (GO) levels in patties with medium-saturation rapeseed oil were significantly lower than those in the control group (P<0.05). In contrast, the high-saturation palm oil group, particularly at the 5% addition level, showed the lowest degree of protein oxidation. The addition of palm oil at 2.5% and 5% significantly inhibited the formation of Nε-carboxymethyllysine (CML) by 16.11% to 18.38% (P<0.05). Concurrently, the promotive effect on CEL generation decreased with increasing saturation of these oils. All three vegetable oils significantly inhibited the formation of 2-amino-1-methyl-6-phenylimidazo4,5-bpyridine (PhIP) (P<0.05), with the 5% canola oil and sunflower oil groups demonstrating greater inhibitory effects than the palm oil group. Correlation analysis further confirmed that protein carbonyls were significantly positively correlated with CML and CEL (P<0.05), while MGO and CML were positively correlated with the formation of 3,4,7,8-trimethylimidazo4,5-fquinoxaline (4,7,8-TriMeIQx). Thus, compared to other vegetable oils, the use of highly saturated palm oil during high-temperature roasting helps suppress AGEs formation and reduce PhIP generation.