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| A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products |
| WANG Nan;WANG Gui-ying;ZHAO Ying-ying;LIU Deng-yong |
| 1. Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University, Jinzhou 121013, China;
2. Research Center of Livestock Product Processing and Engineering Technology of Yunnan Province,
Yunnan Agricultural University, Kunming 650201, China |
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Abstract PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is one of the most abundant heterocyclic amines detected in high-temperature cooked meat products. In this paper, the biological toxicity, formation mechanism, generation and control of PhIP are reviewed with the aim of providing a reference for related research.
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2014, Vol. 28 
