Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review
文献类型： 外文期刊
作者： Wang, Haijie 1 ; Chu, Xiaoran 1 ; Du, Pengfei 1 ; He, Hongjun 2 ; He, Feng 1 ; Liu, Yaobo 1 ; Wang, Weiting 1 ; Ma, Yanli 1 ; Wen, Lei 1 ; Wang, Yuanshang 1 ; Oz, Fatih 5 ; Abd El-Aty, A. M. 6 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Food & Nutr Sci & Technol, Shandong Prov Key Lab Agroprod Proc Technol, Key Lab Novel Food Resources Proc,Minist Agr, Jinan 250100, Peoples R China
2.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China
3.Hebei Univ Engn, Sch Life Sci & Food Engn, Handan 056038, Peoples R China
4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
5.Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkiye
6.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
7.Ataturk Univ, Med Fac, Dept Med Pharmacol, TR-25240 Erzurum, Turkiye
关键词： 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]
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 19 卷
页码：
收录情况： SCI
摘要： 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.
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