Heterocyclic aromatic amines in commercial Chinese dried meat products

文献类型： 外文期刊

第一作者： Hou, Chengli

作者： Hou, Chengli;Kang, Ning;Schlosser, Celia;Zhao, Mengya;Wang, Zhenyu;Zhang, Dequan

作者机构：

关键词： heterocyclic aromatic amines; dried meat; breed; spice; beef jerky

期刊名称：JOURNAL OF FOOD AND NUTRITION RESEARCH （ 影响因子：1.333； 五年影响因子：1.189 ）

ISSN： 1336-8672

年卷期： 2018 年 57 卷 2 期

页码：

收录情况： SCI

摘要： Heterocyclic aromatic amines (HAAs) are mutagenic and/or carcinogenic compounds formed in meat during processing. Dry meat products are known to have a high level of HAAs, while only few studies focused on the factors affecting the formation of HAAs. The aim of this study was to investigate the impact of different factors (manufacture methods, spices, breed and production place) on formation of HAAs in Chinese dried meat products. The results revealed that the manufacture methods impacted the contents of HAAs, roast non-deep frying production > natural air-drying method > deep frying method. Analysis of air-dried beef with different spices confirmed that spices inhibited HAAs formation. However, spices seemed to increase HAAs levels in air-dried yak samples. The total content of HAAs in dried product from Chinese yellow cattle was higher than that of other selected breeds (Aberdeen Angus cattle and Chinese yak). Beef jerky from Sichuan had higher HAAs contents than that from Inner Mongolia. Yak jerky from Sichuan had lower HAAs amounts than that from Qinghai. Overall, this study indicates that processing methods, spices, the breed and the place affected the HAAs levels in dried beef jerky products. However, additional studies are needed to determine the interaction of several factors.

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