HETEROCYCLIC AROMATIC AMINES IN MEAT

被引：64

作者：

Oz, Fatih ^{[1
]}

Kaya, Mukerrem ^{[1
]}

机构：

[1] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2011年 / 35卷 / 06期

关键词：

FRIED GROUND-BEEF; PERFORMANCE LIQUID-CHROMATOGRAPHY; SOLID-PHASE EXTRACTION; LONGISSIMUS-DORSI MUSCLE; TANDEM MASS-SPECTROMETRY; MODEL SYSTEMS; COOKED FOODS; MUTAGENIC-ACTIVITY; PAN RESIDUES; FRYING FAT;

D O I：

10.1111/j.1745-4549.2011.00524.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Heterocyclic aromatic amines (HCAs) are formed during cooking proteinaceous foods such as meat at temperatures above 150C. Epidemiologic studies have shown that all HCAs are mutagenic, and many are carcinogenic. To date, more than 25 HCAs have been identified at ng/g levels in cooked foods. It is therefore recommended minimizing HCAs occurrence in foods consumed by humans. Thus, more information about them is needed. The purpose of this review is to explain chemistry, formation, precursors, mutagenicity and carcinogenicity, and also levels of HCAs in cooked meats.

引用

页码：739 / 753

页数：15

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