Wang Haijie, Chu Xiaoran, Du Pengfei, He Hongjun, He Feng, Liu Yaobo, Wang Weiting, Ma Yanli, Wen Lei, Wang Yuanshang, Oz Fatih, Abd El-Aty A M
Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China.
College of Life Sciences, Yantai University, Yantai 264005, China.
Food Chem X. 2023 Aug 9;19:100833. doi: 10.1016/j.fochx.2023.100833. eCollection 2023 Oct 30.
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.
这篇综述聚焦于杂环芳香胺（HAAs），这是一类在富含蛋白质食物的烹饪或加工过程中通常会形成的化学物质。国际癌症研究机构（IARC）已将某些杂环芳香胺归类为可能的人类致癌物，凸显了在食品安全研究中对其形成和控制进行研究的重要性。本综述的主要目的是填补关于杂环芳香胺形成的知识空白，并提出在热加工过程中降低其潜在毒性的方法。通过总结杂环芳香胺形成和抑制所涉及的机制，该综述涵盖了传统和最新的检测方法。此外，它还探讨了通过各种烹饪技术制备的热加工肉类中杂环芳香胺的分布情况，并研究了它们的相对毒性。此外，鉴于导致杂环芳香胺形成的美拉德反应也有助于熟肉制品独特的风味和香气，本综述调查了抑制杂环芳香胺形成对风味物质的潜在影响。对这些复杂相互作用的透彻理解为制定有针对性的干预措施奠定了基础，以便在食品加工过程中尽量减少杂环芳香胺和其他有害化合物的形成。
