Heterocyclic Amines in Chinese Traditional Meat Products: A Review

doi:10.7506/spkx1002-6630-20200927-338

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (5): 316-327.doi: 10.7506/spkx1002-6630-20200927-338

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Heterocyclic Amines in Chinese Traditional Meat Products: A Review

CHENG Yiqun, LEI Yang, ZHOU Xinghu, JIN Fuyuan, WANG Changbao, HUANG Ming

(1. College of Life Sciences,?Anhui Normal University, Wuhu 241000, China; 2. Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R & D Center for Poultry Processing Technology, Nanjing 211200, China; 4. Rural Work and Construction Bureau of Qidu Town, Suzhou 215200, China)

Published:2022-03-28

Abstract

Abstract: Chinese traditional meat products are very popular in China, and their production is a complicated process usually accompanied by the generation of numerous contaminants at high levels. As a class of thermally induced contaminants, heterocyclic amines (HAs) are widely present in proteinaceous food products and have strong carcinogenic and mutagenic properties. Compared to Western-style meat products, HAs are more easily generated and maintained in Chinese traditional meat products, posing a more prominent problem of potential food safety risks. This article highlights the recent achievements in the analysis of HAs contents in Chinese traditional meat products and their reduction and control techniques. Deficiencies in existing studies in this regard and the latest research trends are discussed. We believe that this review will help boost the safety of Chinese traditional meat products.

Key words: Chinese traditional meat products; heterocyclic amines; food safety; inhibition technique; action mechanism

CLC Number:

TS251.6

CHENG Yiqun, LEI Yang, ZHOU Xinghu, JIN Fuyuan, WANG Changbao, HUANG Ming. Heterocyclic Amines in Chinese Traditional Meat Products: A Review[J]. FOOD SCIENCE, 2022, 43(5): 316-327.

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Heterocyclic Amines in Chinese Traditional Meat Products: A Review

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