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| A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It |
| ZHANG Tianchan, WANG Luyao |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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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.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2020, Vol. 34 
