a National Institute of Food Science and Technology, University of Agriculture , Faisalabad , Pakistan.
Crit Rev Food Sci Nutr. 2015;55(1):82-93. doi: 10.1080/10408398.2011.647122.
Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.
肉类是最主要的蛋白质来源之一，无论是从其生产还是消费的角度来看都是如此。它是一些有价值的营养物质的最丰富来源，如蛋白质、必需氨基酸、多不饱和脂肪酸、维生素以及矿物质，如铁、锌和硒。热处理会使蛋白质结构以及风味、质地和外观发生构象变化，同时也会改变成分的化学性质。杂环芳香胺（HAAs）是一种强力的致突变剂/致癌物，在高温烹饪肉类时形成。本文综述了不同烹饪方法，如煎、炸、烤和烤，对 HAAs 形成的影响。在烹饪肉类中产生的 HAAs 水平取决于烹饪方法、烹饪时间和所烹饪的肉类类型。HAAs 的代谢行为非常独特，它们会干扰许多酶的活性、改变代谢途径，并导致 DNA 的加合物形成。在加工过程中应用黑胡椒和其他几种香料可能会减少这些（HAAs）诱变化合物的形成。
