Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products

doi:10.7506/spkx1002-6630-20200929-367

Abstract

Abstract: Lipid oxidation concomitantly occurs during meat processing. Existing research shows that lipid oxidation can affect the formation of harmful substances such as heterocyclic amines (HAs), N-nitroso compounds (NOCs), advanced glycation end products (AGEs) and polycyclic aromatic hydrocarbons (PAHs) in meat products. The substances mentioned above will reduce the food safety of meat products and endanger human health. This article reviews the mechanism of lipid oxidation in meat products and the reactivity of oxidation products, as well as the influence of lipid oxidation on the formation of the above four harmful substances in meat products and the available control measures for it. It is expected that this review will provide guidance for improving the food safety of meat products by controlling lipid oxidation.

Key words: meat products; lipid oxidation; heterocyclic amines; N-nitroso compounds; advanced glycation end products; polycyclic aromatic hydrocarbons

CLC Number:

TS251.5

YANG Yifang, YU Qinxin, XIAO Zihan, WANG Yilun, LIU Yuxuan, HUANG Xiaohong, YANG Yong. Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products[J]. FOOD SCIENCE, 2021, 42(21): 355-364.

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Progress in Understanding the Effect of Lipid Oxidation on the Formation of Four Types of Harmful Substances in Meat Products

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