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

文献类型： 外文期刊

第一作者： Wang, Haijie

作者： Wang, Haijie;Chu, Xiaoran;Du, Pengfei;He, Feng;Liu, Yaobo;Wang, Weiting;Ma, Yanli;Wen, Lei;Wang, Yuanshang;Wang, Haijie;Chu, Xiaoran;He, Hongjun;Wen, Lei;He, Feng;Wang, Yuanshang;Oz, Fatih;Abd El-Aty, A. M.;Abd El-Aty, A. M.

作者机构：

关键词： Heterocyclic aromatic amines; Protein-rich foods; Inhibition mechanism; Formation mechanism; Toxicity; Distribution; Carcinogen; 2-Amino-3-methyl-imidazole[4; 5-f]quinoline; 2-Amino-3; 4-dimethylimidazo[4; 3-Methyl-3H-imidazo[4; 5-f]quinoxalin-2-2-Amino-3; 8-dimethylimidazo[4; 5-f]; 2-Amino-1-methyl-6-phenylimidazo[4; 5-b]

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 19 卷

页码：

收录情况： SCI

摘要： 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.

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