Abstract:

In processed meat products, there are two kinds of heterocyclic aromatic amines (HAAs) such as aminoimidazoazarens and amino-carbolin, which have mutagenic and carcinogenic effects. Especially for IQ (2-amino-3-methyl-imidazo [4,5-f] quinoline), it is commonly recognized as highly carcinogenic agent to humans by International Agency for the Research of Cancer (IARC). Long-term investigations indicate that increased processing temperature and prolonged processing time can result in a dramatic increase in the amount of HAAs. The type of raw meat also can exhibit an obvious influence on the content of HAAs. In addition, gravy and broth is one of the most important factors for the assessment of heterocyclic aromatic amine content of the daily intake. In this paper, the structures, classification, toxicity as well as extraction and detection methods of HAAs are introduced. The formation of heterocyclic aromatic amines is discussed to enhance the public attention.

Key words: heterocyclic aromatic amine, processed meat, safety