Review 2023 · 43 atıf

Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review

Wang, Haijie, Chu, Xiaoran, Du, Pengfei, He, Hongjun, He, Feng, Liu, Yaobo, Wang, Weiting, Ma, Yanli, Wen, Lei, Wang, Yuanshang, Oz, Fatih, Abd El-Aty, A. M.

Özet

This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.

Anahtar Kelimeler

Heterocyclic aromatic amines Protein-rich foods Inhibition mechanism Formation mechanism Toxicity Distribution Carcinogen 2-Amino-3-methyl-imidazole[4 5-f]quinoline 2-Amino-3 4-dimethylimidazo[4 3-Methyl-3H-imidazo[4 5-f]quinoxalin-2-2-Amino-3 8-dimethylimidazo[4 5-f] 2-Amino-1-methyl-6-phenylimidazo[4 5-b] PERFORMANCE LIQUID-CHROMATOGRAPHY MICROWAVE-ASSISTED EXTRACTION COOKING METHODS MITIGATION STRATEGIES MAILLARD REACTION PHIP FORMATION BEEF PATTIES FRIED MEAT SOY-SAUCE CHICKEN

WoS Kategorileri

Chemistry, Applied Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: FOOD CHEMISTRY-X
Yıl: 2023
Cilt: 19
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2023.100833
WoS UID: WOS:001070844100001

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