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.

中文翻译：

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不同烹调条件对虾饼糖化产物的形成及品质特性的影响

摘要 本研究的目的是首先研究在 3% 糖粉和 1% NaCl 存在下，包括煮、烤和微波处理在内的烹饪条件对品质属性变化和糖化产物形成的影响。在虾饼里。煮熟的虾饼中羧甲基赖氨酸（CML）、呋喃氨酸和荧光强度的水平远低于烤虾饼和微波虾饼。在烤虾肉饼和微波虾饼中单独添加糖粉会增加糠氨酸和荧光强度的水平。此外，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳 (SDS-PAGE) 分析显示，煮虾肉饼和微波虾肉饼中 MW 为 17-22 kDa 的条带强度显着降低，在烤虾肉饼中，条带强度更强，分子量为 75-100 kDa。主成分分析（PCA）进一步证实，烹饪方法引起的虾饼质量属性和糖化产物的变化大于添加糖粉或NaCl引起的变化。