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| Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review |
| A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract Heterocyclic aromatic amines (HAAs) are a series of polycyclic aromatic compounds mainly produced from amino acids, glucose and creatine (creatinine) in meat products during high-temperature processing for a long time. HAAs have strong carcinogenicity, mutagenicity, neurotoxicity, and myocardial toxicity. In this paper, the classification, harms and formation mechanism of HAAs as well as the factors influencing their formation are described, and recent progress in the inhibition of HAAs in meat products by plant extracts is reviewed, with the aim to provide a theoretical basis for the reduction and regulation of HAAs in meat products.
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2021, Vol. 35 
