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| Recent Progress in Understanding the Formation Mechanism of Harman and Norharman in Cooked Meat Products during Processing |
| PAN Han;WANG Zhen-yu;GUO Hai-tao;NI Na;ZHANG De-quan |
| Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract 1-Methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) are two heterocyclic
β-carbolines with potential toxicological activity that appear in processed meat products. They are formed by the pyrolysis
of amino acids at high temperatures. The formation mechanisms of harman and norharman in processed meat products are
summarized in this review, with emphasis on describing the effect of different cooking methods on their formation and
as well as their precursors and inhibitors. In conclusion, this paper will hopefully provide a basis for the development of
innovative cooking technologies and healthy meat products.
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2013, Vol. 27 
