Abstract：Heterocyclic amines (HCA) are carcinogenic substances produced during the high-temperature processing of protein-containing foods. There are many factors that have been demonstrated to affect the formation of HCA, mainly including cooking methods, processing conditions (time and temperature) and the presence of antioxidant substances. Therefore, potentially carcinogenic heterocyclic amines generated during the processing and storage of meat products has become a research hotspot. This article reviews the definition and health hazards of HCA, the factors that promote their formation, and the existing methods used to inhibit their formation.
章天婵，王路瑶. 肉制品中杂环胺形成因素及抑制方法研究进展[J]. 肉类研究, 2020, 34(4): 94-99.
ZHANG Tianchan, WANG Luyao. A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It. Meat Research, 2020, 34(4): 94-99.
2020, Vol. 34 
