Recent Progress in Research on Factors Affecting the Formation of Heterocyclic Amines and Approaches to Inhibit It during Roast Chicken Processing
WEI Qiuhong, LI Yanqiu, HAN Wenfeng, WANG Tao, GUO Zhifang
1.College of Food Science, Luohe Vocational Technology College, Luohe 462000, China; 2.Jianhu College of Zhejiang Industry Polytechnic College, Shaoxing 312000, China
Abstract：Chicken meat is rich in protein, which can produce carcinogenic and mutagenic heterocyclic amines during high temperature processing, posing serious health hazards to consumers. Effective inhibition of heterocyclic amines production has become a major concern in the field of food safety. This paper discusses the factors affecting the content of heterocyclic amines at different steps of roast chicken production such as the raw material, pretreatment, sugar coating, deep frying and boiling, and it summarizes the existing approaches to inhibit heterocyclic amines including increasing carcass volume and water content of chicken meat, microwave treatment, marination, appropriate sugar coating, properly reducing cooking temperature and time, and adding spices and antioxidants.
魏秋红，李艳秋，韩文凤，王 涛，郭志芳. 烧鸡加工过程中杂环胺的影响因素及抑制措施研究进展[J]. 肉类研究, 2021, 35(2): 56-61.
WEI Qiuhong, LI Yanqiu, HAN Wenfeng, WANG Tao, GUO Zhifang. Recent Progress in Research on Factors Affecting the Formation of Heterocyclic Amines and Approaches to Inhibit It during Roast Chicken Processing. Meat Research, 2021, 35(2): 56-61.
2021, Vol. 35 
