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

  • XUE Guizhong ,
  • QIAO Mingwu ,
  • HUANG Xianqing ,
  • SONG Lianjun ,
  • WANG Fei ,
  • MENG Shaohua ,
  • MA Xiangjie
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  • 1(School of Food science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Henan Province Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou 450002, China)
    3(Henan shuanghui Investment Development Co.Ltd., Luohe 462000, China)

Received date: 2021-03-25

  Revised date: 2021-04-21

  Online published: 2022-02-28

Abstract

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.

Cite this article

XUE Guizhong , QIAO Mingwu , HUANG Xianqing , SONG Lianjun , WANG Fei , MENG Shaohua , MA Xiangjie . Progress of polycyclic aromatic hydrocarbons and heterocyclic amines generation and preventions in grilled meat[J]. Food and Fermentation Industries, 2022 , 48(2) : 293 -301 . DOI: 10.13995/j.cnki.11-1802/ts.027509

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