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; Öz, Fatih; Hassıbelnaby, Abdelaty Mostafa Abdelaty

doi:10.1016/j.fochx.2023.100833

Makale Derleme Uluslararası 2023

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

Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Öz, Abdelaty Mostafa Abdelaty Hassıbelnaby

Food Chemistry: X Cilt 19 · 30.10.2023

DOI ile aç

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.

Sürdürülebilir Kalkınma Amaçları

SKA 3: Sağlıklı Bireyler

Atıf için künye

Wang, H., Chu, X., Du, P., He, H., He, F., Liu, Y., Wang, W., Ma, Y., Wen, L., Wang, Y., Öz, F., & Hassıbelnaby, A. M. A. (2023). Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review. Food Chemistry: X, 19. https://doi.org/10.1016/j.fochx.2023.100833

BibTeX

@article{wang2023-210034,
  author = {Wang, Haijie and Chu, Xiaoran and Du, Pengfei and He, Hongjun and He, Feng and Liu, Yaobo and Wang, Weiting and Ma, Yanli and Wen, Lei and Wang, Yuanshang and Öz, Fatih and Hassıbelnaby, Abdelaty Mostafa Abdelaty},
  title = {Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review},
  journal = {Food Chemistry: X},
  year = {2023},
  volume = {19},
  issn = {2590-1575},
  doi = {10.1016/j.fochx.2023.100833},
  url = {https://akademik.atauni.edu.tr/yayinlar/210034-unveiling-heterocyclic-aromatic-amines-haas-in-thermally-processed-meat-products}
}