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Heterocyclic amines in meat and meat products

Author(s): Ümran ÇİÇEK | Aliye BULGAN

Journal: Journal of Agricultural Faculty of Gaziosmanpasa University
ISSN 1300-2910

Volume: 30;
Issue: 1;
Start page: 25;
Date: 2013;
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Keywords: Meat and meat products | heterocyclic amines | temperature | cooking methodologies

Heterocyclic amines (HA) are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.
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