Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective
| Autor: | E. Oz, F. Oz |
|---|---|
| Jazyk: | English<br />Russian |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Теория и практика переработки мяса, Vol 7, Iss 2, Pp 112-117 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2414-438X 2414-441X |
| DOI: | 10.21323/2414-438X-2022-7-2-112-117 |
| Popis: | Meat and meat products, which have a very important place in terms of nutrition, can endanger human health if they are not properly prepared and preserved. Meat and meat products except for products such as sushi, which are deliberately consumed raw, are generally consumed immediately after cooking. Cooking done properly gives meat and meat products their unique taste and aroma, increases their digestibility and makes them microbiologically safe. However, some harmful food toxicants can occur during the cooking process. Heterocyclic aromatic amines can be formed during cooking of the proteinaceous foods such as meat and meat products. Epidemiological studies have proved that heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds. Therefore, having sufficient knowledge about heterocyclic aromatic amines will help to reduce the health risk posed by these com pounds. In this context, in the present study, basic information about heterocyclic aromatic amines that can be formed during the heat treatment of meat and meat products was reviewed. |
| Databáze: | Directory of Open Access Journals |
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