|
|
|
| Research Progress on the Inhibitory Effect of Plant-Derived Extracts on Heterocyclic Amines in Meat Products |
| MA Ziyue, XIAN Yanping, SHE Wenhai, QIAN Min, ZENG Xiaofang, BAI Weidong, DONG Hao |
| 1. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China; 3. Guangzhou Lushi Food Co. Ltd., Guangzhou 510820, China |
|
|
|
|
Abstract Heterocyclic amines are a class of hazardous substances produced during the thermal processing of foods, which have strong carcinogenicity and mutagenicity. They are mainly produced in protein-rich foods particularly meat products. Therefore, the reduction and control of heterocyclic amines in meat products have attracted increasing attention from researchers. Adding specific plant-derived extracts during meat processing is an effective means of inhibiting the formation of heterocyclic amines. However, plant-derived extracts are diverse in type, composition and function and are rich in natural compounds. Moreover, their impact on the generation of heterocyclic amines in meat products is complex. In view of this, this article introduces the formation mechanism and harms of heterocyclic amines, focusing on the effects of four plant derived extracts, including fruits, vegetables, spices, and Chinese herbs, on the generation of heterocyclic amines in meat products. It also highlights the synergistic inhibition of heterocyclic amine generation by combinations of plant-derived extracts providing a theoretical basis for research on the inhibition of heterocyclic amines and the application of plant derived extracts in meat products.
|
|
|
|
|
|
|
|
| [1] |
HAN Di, QIAN Cong, HU Junwei, XIE Peng, LIU Xiaochang, ZHANG Songshan, SUN Baozhong, ZANG Mingwu, LEI Yuanhua. Research Progress on the Impact of Cooking Doneness on the Quality of Beef Products[J]. Meat Research, 2025, 39(8): 57-63. |
|
|
|
|
2026, Vol. 40 
