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| Effects of Different Treatments on N-glycolylneuraminic Acid Dissociation in Red Meat |
| JIANG Yun, FU Hao, FENG Changyu, WU Jianrong* |
| Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China |
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Abstract In this work, different approaches were tested to find the most efficient one to remove n-glycolylneuraminic acid (Neu5Gc) from red meat (pork and beef). The red meats were treated with cooking in hot water, heating by microwave oven and pickling with organic acid. Then the residual Neu5Gc and N-acetylneuraminic acid (Neu5Ac) in the red meat was liberated with acetic acid and determined by high performance liquid chromatography (HPLC) after 1,2-diamino-4,5-methene-dioxy benzene (DMB) derivatization. In addition, the red meat was hydrolyzed by β-galactosidase and the hydrolysate was determined for Neu5Gc and Neu5Ac. As a result, treatment with boiling water could remove both Neu5Gc and Neu5Ac to some extent. They could be removed more effectively with longer-term treatment by boiling water and the Neu5Gc in pork was easier to remove than that in beef. Microwave heating could also remove the Neu5Gc in red meat, while the dissociation rate was lower than 70.0% and the treatment time had no significant influence. The dissociation rate of Neu5Ac was lower than that of Neu5Gc. After pickling with different organic acids, the dissociation rate of Neu5Gc and Neu5Ac in red meat showed no difference and the treatment with acetic acid could work better for Neu5Gc removal. In addition, hydrolysis by β-galactosidase could remove the Neu5Gc in pork more efficiently. The longer the hydrolysis time was, the higher the dissociation rate of Neu5Gc was. With regard to beef, the highest dissociation rate was only 84.0%, which was lower than that in pork.
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