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| Research Progress on the Influential Factors and Detection Methods of Heterocyclic Amines in Meat Products |
| YANG Ridong, NI Laixue, YAO Xianqi, XIE Wancui, CHE Hongxia, LI Hongyan, DONG Xiufang |
| 1.College of Marine Science and Bioengineering, Qingdao University of Science and Technology, Qingdao 266042, China; 2.Linyi Jinluo Win Ray Food Co. Ltd., Linyi 276036, China |
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Abstract Heterocyclic amines (HAs), a class of foodborne hazards, are strongly carcinogenic and mutagenic. They are produced during the high temperature processing of protein-rich foods, especially meat products. In this paper, the formation mechanism of HAs and the influence of precursor analogues such as polysaccharides and amino acids on the formation of HAs are discussed. The inhibition mechanism of HAs formation by blockers such as natural antioxidants, plant extracts and spices through reducing the loss of precursors and scavenging intermediate products such as phenylacetaldehyde and free radicals is reviewed, and the effects of processing methods, time and temperature on the formation of HAs in meat products are summarized. In addition, the application of differential pulse voltammetry, fluorescence methods and other new techniques for the quantitative detection of HAs is reviewed. It is hoped that this review will provide a theoretical basis for the reduction and control of HAs in meat products.
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2023, Vol. 37 
