Threat of heterocyclic amines in foods and their controlling measures

  • HAO Qilin ,
  • HUANG Xianzhi ,
  • DING Xiaowen
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  • 1College of Food Science, Southwest University, Chongqing 400716, China
    2Department of Science and Technology, Southwest University, Chongqing 400716, China

Received date: 2019-01-04

  Online published: 2019-07-28

Abstract

Heterocyclic amines are possible carcinogens produced during food processing, which are mainly found in protein-rich fish and meat. Taking reasonable processing methods, effective controlling measures and strengthening the detection of heterocyclic amines in foods can reduce their content and prevent the harm caused. This review summarized recent studies on controlling measures of heterocyclic amines. The contents and toxicities of heterocyclic amines in foods can be effectively reduced by controlling the processing time and reducing the processing temperature, adding water-retaining substances, using natural and synthetic antioxidant substances, as well as using pickling and microwave pretreatments. Additionally, these measures are easy to operate and have certain feasibility. In conclusion, this study provides a reference for further research on heterocyclic amines.

Cite this article

HAO Qilin , HUANG Xianzhi , DING Xiaowen . Threat of heterocyclic amines in foods and their controlling measures[J]. Food and Fermentation Industries, 2019 , 45(13) : 275 -280 . DOI: 10.13995/j.cnki.11-1802/ts.019856

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