scholarly journals HETEROCYCLIC AROMATIC AMINES AS CHEMICAL HAZARD IN THERMALLY PROCESSED MEAT PRODUCTS

2015 ◽  
Author(s):  
Jagoda Majcherczyk ◽  
Krzysztof Surówka
Keyword(s):  
Aromatic Amines ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Processed Meat ◽  
Chemical Hazard ◽  
Thermally Processed

HUMAN EXPOSURE TO BIOLOGICALLY ACTIVE HETEROCYCLIC AROMATIC AMINES ARISING FROM THERMAL PROCESSING OF PROTEIN RICH FOOD

2019 ◽  
Vol 72 (8) ◽  
pp. 1542-1550 ◽  
Author(s):  
Beata Janoszka ◽  
Agnieszka Nowak ◽  
Magdalena Szumska ◽  
Ewa Śnieżek ◽  
Krystyna Tyrpień-Golder
Keyword(s):  
Heat Treatment ◽  
Aromatic Amines ◽  
Human Exposure ◽  
High Protein ◽  
Heterocyclic Amines ◽  
Heterocyclic Aromatic Amines ◽  
International Agency ◽  
Processed Meat ◽  
Protein Food ◽  
Risk Of Cancer

Frequent consumption of thermally processed meat was classified by the International Agency for Research on Cancer to directly carcinogenic agents for humans. During the heat treatment of high protein food, mutagenic and carcinogenic, as well as neurotoxic heterocyclic aromatic amines are formed. Epidemiological studies confirm that exposure to some of these compounds may increase the risk of cancer in humans, especially the colon cancer. Most heterocyclic amines contain fried and grilled meat products, and the lowest content of these compounds can be found in boiled and slightly baked dishes. The use of spices and vegetable additives with antioxidant properties allows to obtain dishes with reduced content of these xenobiotics. An effective way to reduce human exposure to cancerogenic amines may be simultaneous consumption, together with meat dishes, products containing fiber which can adsorb molecules of heterocyclic amines in the gastrointestinal tract, as well as enrichment of the diet in the crucifers plants, as isothiocyanates released from them can inhibit the metabolic activation processes of heterocyclic amines. Raising the public awareness of the formation of mutagenic and carcinogenic compounds, including heterocyclic aromatic amines, during the intensive heat treatment of high protein food, as well as the dissemination of knowledge on the conditions regarding the preparation of dishes with reduced content of such compounds could become one of the components of cancer prevention programs in Poland.

Ways for reducing the formation of heterocyclic aromatic amines in meat products

Vsyo o myase ◽  
2021 ◽  
pp. 58-63
Author(s):  
D.A. Utyanov ◽  
◽  
A.V. Kulikovsky ◽  
A.S. Knyazeva ◽  
A.A. Kurzova ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines

Effect of the use of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines

2020 ◽  
Vol 122 (7) ◽  
pp. 2105-2119
Author(s):  
Ahmet Korkmaz ◽  
Fatih Oz
Keyword(s):  
Aromatic Amines ◽  
Solid Phase ◽  
Meat Products ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Heterocyclic Aromatic Amines ◽  
Control Group ◽  
Content Type ◽  
Cooking Temperature ◽  
Metal Shaping

PurposeHeterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb in meatball production on the formation of heterocyclic aromatic amines. In addition, the effect of dry breadcrumb on some quality parameters of the meatballs was also investigated.Design/methodology/approachMeatball dough with 15 percent fat was divided into four parts, where one group was selected as the control group (without dry breadcrumb). In the other three groups, dry breadcrumb was added in various ratios of 5 percent, 10 percent and 15 percent (w/w). Then, meatball dough was stored at 4 °C for 3 h and shaped into meatballs with a metal shaping device (7 × 1 cm). For some of the quality parameters, water, pH, cooking loss and TBARS analyses were done in the samples. Heterocyclic aromatic amine analysis was done in only cooked samples according to solid phase extraction.FindingsThe use of dry breadcrumb in meatball production decreased water content and cooking loss. As cooking temperature increased, water contents and cooking loss of meatball decreased. PhIP, AαC and MeAαC were not detected in any of the samples analyzed. As cooking temperature increased, total amount of HCAs increased and ranged between 0.05 and 0.51 ng/g. While the use of dry breadcrumb in the meatball production increased IQ content of the meatballs, the use of 5 percent dry breadcrumb caused a decrease in the total HAA content (28.57–66.67 percent) for all cooking temperatures.Originality/valueMany research studies including our study in the literature were conducted on formation and reduction of HAAs in meat and meat products. However, although dry breadcrumb is frequently used both in domestic and commercial meatball formulations; to the best of our knowledge, effect of using dry breadcrumb in meatball production on HAAs formation has not been investigated in the literature. Therefore, in the present study, the effects of the use of dry breadcrumb in meatball production on some quality parameters and formation of HAAs in meatballs cooked at 150 °C, 200 °C and 250 °C were determined.

A reliable and sensitive LCMS-IT-TOF method coupled with accelerated solvent extraction for the identification and quantitation of six typical heterocyclic aromatic amines in cooked meat products

2015 ◽  
Vol 7 (21) ◽  
pp. 9274-9280 ◽  
Author(s):  
Yun-fu Ouyang ◽  
Hai-bo Li ◽  
Hong-bing Tang ◽  
Yi Jin ◽  
Gui-ying Li
Keyword(s):  
Solvent Extraction ◽  
Aromatic Amines ◽  
Ion Trap ◽  
Meat Products ◽  
Accelerated Solvent Extraction ◽  
Heterocyclic Aromatic Amines ◽  
Tandem Mass ◽  
Tandem Mass Spectrometric ◽  
Cooked Meat ◽  
Cooked Meat Products

A liquid chromatography-ion trap-time of flight tandem mass spectrometric assay coupled with accelerated solvent extraction was developed to identify and quantify six heterocyclic aromatic amines.

Acetonitrile extraction coupled with UHPLC–MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products

2017 ◽  
Vol 1068-1069 ◽  
pp. 173-179 ◽  
Author(s):  
Yan Yan ◽  
Shuang Zhang ◽  
Guan-jun Tao ◽  
Feng-hui You ◽  
Jie Chen ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Accurate Quantification

scholarly journals Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS

2021 ◽  
Vol 6 (2) ◽  
pp. 118-127
Author(s):  
D. A. Utyanov ◽  
A. V. Kulikovskii ◽  
A. S. Knyazeva ◽  
A. A. Kurzova ◽  
A. N. Ivankin
Keyword(s):  
Sample Preparation ◽  
Aromatic Amines ◽  
High Performance ◽  
Meat Products ◽  
Heterocyclic Aromatic Amines ◽  
Animal Origin ◽  
Customs Union ◽  
Limit Of Quantification ◽  
Degree Of Ionization ◽  
Advantages And Disadvantages

Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in the EU countries, comprehensive monitoring studies are carried out on the HAA contents and effect on the human body. Due to constant expansion of the list of controlled contaminants in food products, analytical laboratories need to develop methods for determining HAA in food items. As a result of the research, a method for HAA determination was developed using high-performance liquid chromatography with mass spectrometry in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were carried out. The advantages and disadvantages of sample preparation approaches were substantiated. The existing SPE conditions were optimized, which made it possible to concentrate trace amounts of MeIQx and PhIP and to dispose of substances suppressing analyte ionization. The estimation of method accuracy and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes was determined. The degree of HAA extraction was empirically established. For biological samples of animal origin, it was up to 90.9% for MeIQx and up to 89.4% for PhIP. It is shown that, in accordance with the developed methodology, HAA may be determined with an accuracy of 96.15 to 98.4% at the levels of 5 to 20 ng/g. The limit of quantification of the target substances was 3 ng/g.

Sign in / Sign up

Export Citation Format

Share Document