Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review

Wang H., Chu X., Du P., He H., He F., Liu Y., ...Daha Fazla

Food Chemistry: X, cilt.19, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 19
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.fochx.2023.100833
  • Dergi Adı: Food Chemistry: X
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PubChem CID: 1530), 2-Amino-3,4-dimethylimidazo[4,5-f]quinoline (PubChem CID: 62274), 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (PubChem CID: 62275), 2-Amino-3-methyl-imidazole[4,5-f]quinoline (PubChem CID: 53462), 3-Methyl-3H-imidazo[4,5-f]quinoxalin-2-amine (PubChem CID: 105041), Carcinogen, Distribution, Formation mechanism, Harman (PubChem CID: 5281404), Heterocyclic aromatic amines, Inhibition mechanism, Norharman (PubChem CID: 64961), Protein-rich foods, Toxicity
  • Atatürk Üniversitesi Adresli: Evet

Özet

This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.