Research progress of heterocyclic amines in meat products

Heterocyclic amines are toxic compounds formed in the process of thermal processing and flavor formation of protein-rich foods. These toxic compounds have adverse effects on the human health and may be mutagenic and carcinogenic. With the development of science and technology and people's atten...

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Bibliographic Details
Published inZhongguo shipin weisheng zazhi Vol. 34; no. 1; pp. 168 - 174
Main Authors CHEN Jingjing, HAN Jinhua, ZHANG Yongsheng, SHI Xixiong
Format Journal Article
LanguageChinese
Published The Editorial Office of Chinese Journal of Food Hygiene 01.01.2022
Subjects
control
detection
form
hazards
heterocyclic amine
influencing factors
meat products
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Summary:Heterocyclic amines are toxic compounds formed in the process of thermal processing and flavor formation of protein-rich foods. These toxic compounds have adverse effects on the human health and may be mutagenic and carcinogenic. With the development of science and technology and people's attention to food safety, heterocyclic amines in meat products have attracted more and more attention. This article mainly describes the formation, influencing factors, hazards, detection method and control of heterocyclic amines in meat products, and prospects for future research directions.
ISSN:1004-8456
DOI:10.13590/j.cjfh.2022.01.032