Occurrence of heterocyclic amines in cooked meat products
نویسندگان
چکیده
منابع مشابه
Heterocyclic amines: occurrence and prevention in cooked food.
This article deals with the mutagenic heterocyclic amines, especially the aminoimidazoazaarenes family, isolated from cooked foods. The conditions which lead to their occurrence in foods are discussed. This formation primarily depends on the characteristics of the food, such as the type of the food and the presence of precursors, water, and lipids. Secondarily, it depends on the cooking modes w...
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It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines can be toxic for certain consumers, and sec...
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Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150 degrees C. These compounds are present from 0.1 to 50 ppb, depending on the food and cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, and chicken, but are also present at lower levels in baked and fried foods derived from grain. Mutagenicity of fried bee...
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In the context of research in the broad area of nutrition and cancer, a major new discovery was made during 1976, quite recently, when T. Sugimura (National Cancer Center, Tokyo, Japan) observed the un expected presence of considerable mutagenicity at the surface of grilled or broiled fish or meat, using the usual procedures of cooking such foods. Isolation and identification of the mutagens sh...
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Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products ...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2012
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.11.005