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| Migration, Transformation and Control of Polycyclic Aromatic Hydrocarbons in Grilled and Smoked Meat Products: A Review |
| TU Zehui, NIE Wen, WANG Shangying, CAI Kezhou*, JIANG Shaotong, CHEN Conggui |
| Key Laboratory for Agricultural Products Processing of Anhui Province, College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract Polycyclic aromatic hydrocarbons (PAHs), a class of carcinogenic and mutagenic organic compounds, are easily produced in grilled and smoked meat products. Processing, environmental conditions, meat characteristics and other factors affect not only the formation but also the migration and transformation of PAHs during the processing of meat products. This paper focuses on reviewing the current status of research on the transformation and control of PAHs during the processing of meat products in order to provide a new insight into the control of PAHs.
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2017, Vol. 31 
