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| Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products |
| HUANG Haolong, MA Yangyang, LIN Ju, ZHU Yaodi, ZHAO Lijun, AN Yanxia, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming |
| College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China |
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Abstract Polycyclic aromatic hydrocarbons (PAHs) are mutagenic, carcinogenic and teratogenic organic compounds which contain two or more benzene rings. PAHs are easily produced in thermally processed meat products, especially smoked and grilled meat products, posing a threat to food safety and the health of consumers. Therefore, it is of great significance to study the sources of and control strategies for PAHs. In this paper, the possible sources and generation pathways of PAHs, and the control methods for them are reviewed with focus on the key factors for the formation of PAHs in smoked and grilled meat products and the control measures for them. This review is expected to provide a theoretical reference for inhibiting the generation of PAHs in heat-processed meat products.
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2021, Vol. 35 
