Abstract：Heterocyclic aromatic amines (HAAs) are the most common chemical hazards in cooked meat products. A wide variety of HAAs have been detected in cooked meat products, which are formed through complicated pathways. Various mechanisms/methods have been developed to inhibit the formation of HAAs during the processing of cooked meat products. This paper describes the structure of two classes of HAAs, with a focus on the formation pathways of quinoline, quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), β-carboline (1-methyl-9H-pyrido[4,3-b]indole (harman), 9H-pyrido[4,3-b]indole (norharman)) and bound HAAs. It also summarizes the measures and mechanisms to reduce the formation of HAAs (controlling processing conditions and precursors, adding foreign substances to eliminate free radicals and intermediates, inhibiting the Maillard reaction), and briefly reviews the present status of research on HAAs.
2019, Vol. 33 
