A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products
WANG Nan;WANG Gui-ying;ZHAO Ying-ying;LIU Deng-yong
1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China;
2. Research Center of Livestock Product Processing and Engineering Technology of Yunnan Province,
Yunnan Agricultural University, Kunming 650201, China
Abstract：PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is one of the most abundant heterocyclic amines detected in high-temperature cooked meat products. In this paper, the biological toxicity, formation mechanism, generation and control of PhIP are reviewed with the aim of providing a reference for related research.
王南；王桂瑛；赵莹莹；刘登勇. 高温加工肉制品中PhIP的形成与控制[J]. 肉类研究, 2014, 28(10): 33-36.
WANG Nan;WANG Gui-ying;ZHAO Ying-ying;LIU Deng-yong. A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products. Meat Research, 2014, 28(10): 33-36.
2014, Vol. 28 
