Investigating roasting conditions to explore AGEs formation in chicken breast: A dynamic model approach

Abstract

This study explores the formation of advanced glycation end products (AGEs) in chicken breast during roasting, focusing on the analytical characterization and simulation of dynamic models for the content of carboxymethyllysine (CML) and carboxyethyllysine (CEL), two key AGEs. To systematically investigate the formation patterns of AGEs, the chicken breasts were subjected to five roasting temperatures ranging from 180 °C to 230 °C. At each temperature, samples were roasted to achieve five distinct core temperatures, from 60 °C to 100 °C. Dynamic models for CML and CEL content were constructed using multiple linear regression and partial least squares methods, with the best-fit models identified based on their R² and RMSE values, with R² values of 0.886 for CEL, 0.954 for CML, and RMSE values indicating minimal prediction error. Our research provides a robust framework for predicting AGEs formation during roasting with validation, offering valuable insights for optimizing cooking processes to balance product quality and safety.