HETEROCYCLIC AROMATIC AMINES AS CHEMICAL HAZARD IN THERMALLY PROCESSED MEAT PRODUCTS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2015, Vol 22, Issue 1
Abstract
Some food processing methods can cause many chemical compounds to form in food, including muta- genic and carcinogenic heterocyclic aromatic amines (HAA). Those substances are formed during the thermal treatment of products with a high content of protein, whereby the quantity and the type thereof are mainly dependent on the temperature and, sometimes, on the type of process. The paper presents the gen- eral profile of HCAs and classes they are divided into based on their chemical structure and formation conditions. Furthermore, various thermal processing methods of meat were discussed in terms of the for- mation of heterocyclic aromatic amines and methods to inhibit those formation processes, b ecause there is a correlation between frequent consumption of processed meat and cancer incidences in humans. The last part of the paper is a review of analytical techniques used to purify and extract samples containing the compounds listed as well as the most popular techniques used to qualitatively and quantitatively analyze them.
Authors and Affiliations
Jagoda Majcherczyk, Krzysztof Surówka
Keywords
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- EP ID EP105933
- DOI 10.15193/zntj/2015/98/002
- Views 43
- Downloads 0
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