外源成分对肉制品中杂环胺抑制效果的研究进展

Inhibition of Heterocyclic Aromatic Amines in Meat Products by Exogenous Components:A Review

杂环胺是一类由高蛋白类食品在高温烹调加工时产生的具有致癌和致突变性的有机物。肉制品加工过程中烧烤、卤煮、煎炸和油炸等多种热加工方式均可导致杂环胺的生成,通过添加外源成分抑制肉制品加工过程中杂环胺的形成是当前研究热点。本文重点对外源添加成分对不同加工方式肉制品杂环胺形成的抑制研究进行综述,并对其研究现状进行简要总结。

Heterocyclic aromatic amines（HAAs）, a class of carcinogenic and mutagenic organic compounds, are formed from high-protein foods cooked at high temperature. Grilling, stewing, frying, deep-frying, and other thermal processing methods can lead to the formation of heterocyclic aromatic amines in meat products. The inhibitory effect of exogenous components on the formation of heterocyclic aromatic amines in meat processing has gained extensive attention. In this paper the current status of studies on the inhibition of the formation of heterocyclic aromatic amines in meat products by exogenous components are reviewed.