烧烤肉制品加工中多环芳烃和杂环胺形成途径及其防控方法研究进展

Progress of polycyclic aromatic hydrocarbons and heterocyclic amines generation and preventions in grilled meat

烧烤肉制品因具有独特的色泽、香气和口感受到消费者的喜爱,但传统烤制通常是在高温条件下进行,肉制品在高温下会发生脂肪裂解、美拉德反应等生成多环芳烃、杂环胺等有害物质。该文综述了烧烤肉制品中多环芳烃、杂环胺等有害物质形成途径、影响因素、抑制方法的研究进展,主要阐述了烧烤肉制品通过HAVA机理和Diels-Alder机理形成多环芳烃,通过自由基途径及美拉德反应形成杂环胺,并为此提出合理控制烤制温度和烤制时间,合理选择烤制技术,添加外源物质抑制有害物质的生成等防控方法,为优化烧烤肉制品加工工艺,促进肉制品行业的绿色安全发展提供理论基础。

Grilled meat products are popular due to their delicious taste, however, polycyclic aromatic hydrocarbons and heterocyclic amines will be formulated because of fat pyrolysis, Maillard reaction with high temperature treatment of traditional grill. In this paper, processing on the formation pathways, influencing factors and inhibition methods of harmful substances of polycyclic aromatic hydrocarbons and heterocyclic amines in grilled meat is reviewed. It mainly describes HAVA and Diels-Alder formulation of the polycyclic aromatic hydrocarbons, free radical pathway and Maillard reaction of the heterocyclic amines. The recommendation of proper treatment conditions such as grilling temperature, time and technique, and the prevention methods like adding additional substances will be proposed to optimize the grill technique and promote the healthy development of the meat industry.