Amines In Meat Research Articles

Inhibitory action of antimicrobial peptides against the formation of carcinogenic and mutagenic heterocyclic amines in meat

Thermal processing of meat leads to the development of Maillard's reaction intermediates, and carcinogenic toxicants. For the first time, the effectiveness of three (HX-12A, HX-12B and HX-12C) antimicrobial peptides (AMPs) against the formation of heterocyclic amines (HAs) in chemical and meat model systems. The results showed that AMPs especially 12A and 12C have strong metal chelation potential (48 and 40% at 1 mg/ml) and antioxidant activity (35 and 25% at 1 mg/ml), respectively, which were endorsed by their secondary structure (FTIR analysis) in terms of high β-sheets (1628 cm−1 and 1672 cm−1) in those AMPs. UPLC-MS analysis revealed that 12A and 12C were the most capable AMPs in MeIQx and PhIP-producing chemical models, respectively, whereas 12B promoted the HAs formation even higher than control. In particular, 12C AMP significantly (P < 0.05) decreased the most abundant carcinogenic HAs (PhIP) up to 90% at 9 mg/100 g of fresh meat, whereas 12A inhibited up to 80% of mutagenic HAs at same level compared to control and 12B. Low Field Nuclear Magnetic Resonance (LF-NMR) test showed that inhibitory effect of 12A and 12C was mediated by means of retaining water (lower T22 and T23 relaxation time) inside the macromolecules. This favorable effect was also evidenced by significantly enhanced tryptophan fluorescent intensity. Finally, based on correlation and principle component analysis, the mechanism of action has been proposed. These outcomes recommend that 12A and 12C are potential AMPs for the attenuation of HAs in thermally processed meat-based products.

Influence of plants and spices on the formation of biogenic amines in meat

Biogenic amines (BAs) consist of organic nitrogenous compounds produced by the amino acid’s decarboxylation. They are present in various foods, such as meat products, and are associated with several health hazards. In meat, BAs are produced by the action of microorganisms that can decarboxylate amino acids. BAs can also be produced in meat naturally by enzymatic pathways. Tyramine, histamine, cadaverine, and putrescine are BAs frequently found in meat products. BAs are frequently found in fish depending on the species and time-temperature control, but can also be present in meat, particularly in canned, cured and fermented meat products. BAs are associated with various health disorders and toxicological effects including cardiovascular, respiratory and gastrointestinal system problems. Numerous factors influence the BAs generation in meat products. Factors such a handling, storage temperature, and processing procedures are essential for minimizing the risk of BAs formation to ensure food safety. Plant extracts and spices, play a multifaceted role in regulating BAs developments in diverse food items. Plant extracts containing phenolic/polyphenols, terpenoids and alkaloids have exhibited antimicrobial properties that can hinder the growth of microorganisms responsible for producing amines, consequently reducing BAs formation. Also, spices frequently contain compounds that impede the enzymatic conversion of precursor amino acids into biogenic amines.

Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods

Heterocyclic aromatic amines (HAAs) are detrimental substances can develop during the high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens and carcinogens linked to an increased risk of various cancers. HAAs have complex structures with nitrogen-containing aromatic rings and are formed through chemical reactions between amino acids, creatin(in)e, and sugars during cooking. The formation of HAAs is influenced by various factors, such as food type, cooking temperature, time, cooking method, and technique. HAAs exert their toxicity through mechanisms like DNA adduct formation, oxidative stress, and inflammation. The research on HAAs is important for public health and food safety, leading to risk assessment and management strategies. It has also led to innovative approaches for reducing HAAs formation during cooking and minimizing related health risks. Understanding HAAs' chemistry and formation is crucial for developing effective ways to prevent their occurrence and protect human health. The current review presents an overview about HAAs, their formation pathways, and the factors influencing their formation. Additionally, it reviews their adverse health effects, occurrence, and the analytical methods used for measuring them.

Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction.

Simple SummaryMeat consumption is on the rise, including poultry meat. With the storage of meat and the progressing process of food spoilage, the content of biogenic amines increases. Methods to prevent the formation of amines include: starter cultures, packaging methods, high hydrostatic pressure (HHP), ozonisation, radiation, use of essential oils, phytobiotics, and organic acids in food. The aim of this study was to compare the content of biogenic amines in poultry meat on the basis of the latest scientific reports and to present methods for preventing the formation of biogenic amines.The use of herbal extracts can not only reduce the occurrence of biogenic amines, but also improve production results and meat quality.Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.They are formed as a result of three processes: decarboxylation of amino acids by microorganisms, reductive amination, and transamination of aldehydes and ketones, and as a result of activity of body tissues. Excessive consumption of biogenic amines shows toxic properties. The increasing consumption of poultry meat and the lack of established limits for biogenic amine content is a major challenge for scientists, producers, and consumer organisations, which have not yet established limits for biogenic amine content in meat (including poultry meat). Analyses of biogenic amine content in meat account for less than 10% of scientific papers, which raises the scope of the problem of limiting biogenic amines in meat. Among the methods of amine reduction are methods of destroying or reducing microorganisms’ high hydrostatic pressure (HHP), ozonisation, radiation, or the use of essential oils.

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives.

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.

Pattern-based colorimetric sensor array to monitor food spoilage using automated high-throughput analysis

Despite the existing rapid and reliable analytical methods for determining biogenic amine in food matrices, recently special efforts have been devoted for development of portable and inexpensive devices for discrimination of biogenic amines (BAs) in food products to achieve onsite detection of food-spoilage. Thus, in this context, a field deployable cross-reactive sensor array and a field-portable array reader has been developed for determination of food quality. The sensor array consisting of metal complexes (C1 – C11) of single azophenol dye-based receptor generated a unique visible response on interaction with different amines (A1 – A7). Further, the colorimetric pattern and discrimination efficacy of the sensor array was evaluated using multivariate statistical techniques such as principal component analysis and linear discriminant analysis. Motivated by outstanding discriminatory power of sensor array, titration experiment was performed with BAs, and colorimetric response of array was linearly corelated to concentrations of BAs such as tryptamine and spermine with R2 values of 0.9596 and 0.967 respectively. Finally, for practical utility and the field analysis, a portable reader was developed and utilized for quantification of biogenic amines in meat and cottage cheese samples spiked with spermine and tryptamine up to the concentrations of 40 μM; therefore, apparently proving the potential applicability of the designed sensing method for food quality monitoring.

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts.

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin.

This study aimed firstly at the investigation of the microbial status of the camel meat and edible offal including liver, kidneys, lungs, rumen, and duodenum distributed at local markets of Egypt. Total plate count, total psychrophilic counts, total Enterobacteriaceae count, the most probable number of coliforms, and total mold counts were monitored at the collected samples. The produced biogenic amines (BA) in the camel meat and offal were further estimated. An experimental trial to investigate the antimicrobial potentials of either nisin, gingerol, or an equal mixture of both using camel muscle as a food matrix was conducted. The achieved results declared a high microbial load in the camel meat and the offal. Duodenum and rumen had the highest microbial counts followed by lungs, kidneys, liver, and muscle, respectively. Similarly, duodenum and rumen had the highest levels of BA, including tyramine, spermine, putrescine, cadaverine, and histamine. Both of nisin and ginger showed significant antimicrobial properties in a concentration‐dependent manner. Thus, efficient hygienic measures during the handling of camel meat are highly recommended. In addition, using nisin, gingerol, or a mixture of both is an efficient strategy for improving the microbiological quality of the camel meat.

Development of an Analytical Method for the Simultaneous Measurement of 10 Biogenic Amines in Meat: Application to Beninese Grilled Pork Samples

A UPLC-fluorescence method has been developed to evaluate the concentration of ten biogenic amines, as dansylated derivatives, in food. The sample preparation consisted of a solid-liquid extraction with perchloric acid, followed by the dansylation of the extracted amines. The analysis was performed using an Acquity UPLC BEH C18 column on a UPLC Acquity system (Waters) with a fluorescence detector. Two reference materials consisting of tuna muscle incurred with histamine were used to evaluate the performances of the following method: selectivity, specificity, linearity, limits of detection and quantification, precision, and accuracy. The averages of the measured values were evaluated at 98.7% and 96.8% of the expected values, for the two materials. The developed method was applied to quantify biogenic amines in grilled meat from Beninese markets. The biogenic amines index was calculated for each sample. In this study, ten samples can be considered as fresh with values lower than 5 mg/kg, while one sample is considered as acceptable (16.9 mg/kg) and one sample is considered as spoiled (82.8 mg/kg). Tryptamine and 2-phenylethylamine samples were not detected but methylamine and putrescine were detected at concentrations lower than their limit of quantification. Serotonin, spermidine, and spermine were detected in all samples. No link between the biogenic amine concentrations and the cooking conditions was observed. Because the biogenic amines are not heat sensitive, the measured concentrations of biogenic amines in this study could be explained by bad hygienic conditions during meat storage before cooking. It means that the Beninese population may be exposed to sometimes high biogenic amines content, leading to allergies or other more serious health problems.

Dispersive liquid-liquid microextraction combined with gas chromatography–mass spectrometry for in situ determination of biogenic amines in meat: Estimation of meat's freshness

A dispersive liquid-liquid microextraction (DLLME) gas chromatography–mass spectrometry (GC–MS) technique was developed for the determination of selected biogenic amines (BAs) in samples of poultry, pork and beef. Prior to the extraction process, an appropriate volume of sodium hydroxide solution was added to each of the portioned samples. Next, samples were homogenized, centrifuged and finally sonicated at an increased temperature. After another centrifugation, the supernatant was made up to 50 mL in a calibrated flask. Subsequently, 5 mL of supernatant was separately subjected to a derivatization and extraction procedure. A mixture of methanol (dispersive solvent; 210 μL), chloroform (extractive solvent; 300 μL), and isobutyl chloroformate (derivatizing reagent; 100 μL) was used in the extraction process together with an admixture of pyridine and HCl in order to eliminate the by-products. The application of the method enables fast derivatization and extraction of the BAs and a straightforward and rapid sample enrichment. It displayed good linearity, intra- and inter-day precision and good recoveries. The proposed methodology is characterized by low limits of detection and quantification (0.003–0.009 μg/g and 0.009–0.029 μg/g, respectively). The green character of the method was established based on the results of two tools, namely the Analytical Eco-Scale and GAPI. It was successfully used to analyse samples of poultry, porcine and bovine meat. Multivariate statistical data analysis was applied in order to evaluate the potential use of the determined BAs as spoilage markers of particular meat types.

Correction to Analysis of Heterocyclic Amines in Meat by the Quick, Easy, Cheap, Effective, Rugged, and Safe Method Coupled with LC-DAD-MS-MS.

ADVERTISEMENT RETURN TO ISSUEPREVAddition/CorrectionNEXTORIGINAL ARTICLEThis notice is a correctionGet e-AlertsCorrection to Analysis of Heterocyclic Amines in Meat by the Quick, Easy, Cheap, Effective, Rugged, and Safe Method Coupled with LC-DAD-MS-MSHan-Yin Hsiao, Bing-Huei Chen, and Tsai-Hua Kao*Cite this: J. Agric. Food Chem. 2017, 65, 51, 11329Publication Date (Web):December 14, 2017Publication History Published online14 December 2017Published inissue 27 December 2017https://doi.org/10.1021/acs.jafc.7b05430Copyright © 2017 American Chemical SocietyRIGHTS & PERMISSIONSArticle Views957Altmetric-Citations1LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (186 KB) Get e-AlertsGet e-Alerts Journal of Agricultural and Food Chemistry Get e-Alerts

A multi-purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC-MS

This paper describes an innovative fast and multipurpose method for the chemical inspection of meat and fish products by liquid chromatography-tandem mass spectrometry. Solid-liquid extraction and low temperature partitioning were applied to 17 analytes, which included large bacteriocins (3.5kDa) and small molecules (organic acids, heterocyclic compounds, polyene macrolides, alkyl esters of the p-hydroxybenzoic acid, aromatic, and aliphatic biogenic amines and polyamines). Chromatographic separation was achieved in 10min, using stationary phase of di-isopropyl-3-aminopropyl silane bound to hydroxylated silica. Method validation was in accordance to Commission Decision 657/2002/CE. Linear ranges were among 1.25–10.0mgkg−1 (natamycin and parabens), 2.50–10.0mgkg−1 (sorbate and nisin), 25.0–200mgkg−1 (biogenic amines, hexamethylenetetramine, benzoic and lactic acids), and 50.0–400mgkg−1 (citric acid). Expanded measurement uncertainty (U) was estimated by single laboratory validation combined to modeling in two calculation approaches: internal (U = 5%) and external standardization (U = 24%). Method applicability was checked on 89 real samples among raw, cooked, dry fermented and cured products, yielding acceptable recoveries. Many regulatory issues were revealed, corroborating the need for enhancement of the current analytical methods. This simple execution method dispenses the use of additional procedures of extraction and, therefore, reduces costs over time. It is suitable for routine analysis as a screening or confirmatory tool for both qualitative and quantitative results, replacing many time consuming analytical procedures.

Effect of microbial load on the level of histamine for some types of domestic and imported red meat during the storage period.

Background: Histamine is one of the biogenic amines that belong among the naturally occurring substances. It can be formed in food as a result of metabolic processes of microorganisms .If the concentration of histamine is above a normal level (5mg/100g) this could possibly due to bacterial contamination of food harmful affect may occur.Objective: The purpose of this study was to detect histamine forming bacteria and quantification of histamine in fresh meat product available in local meat markets in Baghdad.Methods: Histamine level determination in some red meats product was performed by known colorimetric methods. This method enables a rapid and precise determination of histamine in many samples, in this study, total number of ten red meat were collected from Baghdad local market. Meats were analyzed for histamine. Extraction and determination of histamine in all meat samples were made by colorimetric method. One gram of red meat samples were added to 99ml of sterile peptone water to make dilution 10-1, further dilution was made. 0.1 ml was put to inoculate selective culture media, incubated at 37C for 24 hours. Microbes which have been diagnosed were a Staphylococcus spp. and Pseudomonas spp. by conventional methods.Results: In this study histamine was detected in all red meat samples at concentration ranging from 0.87 to 17.30 mg/100g.Relatively, the histamine level was higher in amber, followed by Al-Hana and Al-murad. Histamine contents were established according to (WHO) regulation. Tested samples contain Pseudomonas spp. and Staphylococcus spp.Conclusions: Regarding the presence of biogenic amines in meat, it also would be useful the study of their role in formation of certain compound in meat and meat products. Contamination of red meat samples with Pseudomonas spp. May be attributed to cross –contamination.

Development of new chemiluminescence biosensors for determination of biogenic amines in meat

Development of chemiluminescence one-shot biosensors for determination of biogenic amines is described and compared with high-performance liquid chromatography (HPLC) method coupled with pre-column derivatisation.The biosensors are based on enzymatic oxidation to 4-aminobutyraldehyde with putrescine oxidase or diamine oxidase as catalysts. The lowest measured concentration for the biosensor with putrescine oxidase was 1mg/L. The detection limit, calculated as 3σ value, was 0.8mg/L. The biosensor with diamine oxidase had the lowest measured concentration of 1mg/L of putrescine. Detection limit, calculated as 3σ value, was 1.3mg/L.Biosensors were tested on five different meat samples, and the results were compared with HPLC coupled with pre-column derivatization.Results showed that new biosensors could be used in determination of putrescine concentration in meat samples but improvements, such as sample pretreatment before determination or design of interference free biosensor, are required.

Simultaneous detection of fifteen biogenic amines in animal derived products by HPLC-FLD with solid-phase extraction after derivatization with dansyl chloride

After extraction, derivatization and purification, fifteen kinds of biogenic amines in meat were separated and quantitated by HPLC-FLD.

Studies of levels of biogenic amines in meat samples in relation to the content of additives

ABSTRACTThe impact of meat additives on the concentration of biogenic amines and the quality of meat was studied. Fresh white and red meat samples were fortified with the following food additives: citric and lactic acids, disodium diphosphate, sodium nitrite, sodium metabisulphite, potassium sorbate, sodium chloride, ascorbic acid, α-tocopherol, propyl 3,4,5-trihydroxybenzoate (propyl gallate) and butylated hydroxyanisole. The content of spermine, spermidine, putrescine, cadaverine, histamine, tyramine, tryptamine and 2-phenylethylamine was determined by capillary isotachophoretic methods in meat samples (fresh and fortified) during four days of storage at 4°C. The results were applied to estimate the impact of the tested additives on the formation of biogenic amines in white and red meat. For all tested meats, sodium nitrite, sodium chloride and disodium diphosphate showed the best inhibition. However, cadaverine and putrescine were characterised by the biggest changes in concentration during the storage time of all the additives. Based on the presented data for the content of biogenic amines in meat samples analysed as a function of storage time and additives, we suggest that cadaverine and putrescine have a significant impact on meat quality.

Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial and antioxidant characteristics. Therefore, lysozyme can be used in meat processing to prevent microbial growth and oxidative degradation in meat products during storage. This study is focused on evaluating the antimicrobial and antioxidant effects of lysozyme extracted from egg white as a replacer of nitrite in a cooked Italian-type chicken sausage.Methods: Four curing treatments including 100% nitrite (control), 100% lysozyme (treatment 1), 25% nitrite + 75% lysozyme (treatment 2) and 50% nitrite + 50% lysozyme (treatment 3) were used to prepare Italian-type chicken sausage samples. Recipe was developed with 64% (w/w) meat, 17% (w/w) binder (bread crumble), 12% (w/w) ice, 4% (w/w) vegetable oil, 2% (w/w) salt, 1% (w/w) spices (chili, black pepper, cardamom). Prepared samples were cooked in an 80 °C smoke house to a core temperature of 65 °C and cooled in cold water to 20-25 °C subsequently packed in polyethylene and stored in a freezer (-18 °C). The antimicrobial effect lysozyme was tested using Escherichia coli and Salmonella. The growth of these pathogens at 0, 3 and 5 days of storage of spore inoculation was determined. The antioxidant activity of lysozyme was determined using the TBARS value during the 25 d storage period. The redness (a*), lightness (L*), and yellowness (b*) of sausages were analyzed using a Minolta color meter (CR 410, Konica Minolta Inc., Japan). The proximate composition (AOAC, 2002) of frozen (-18 °C) sausage samples and sensory properties of cooked samples were determined.Results: 50% nitrite + 50% lysozyme (treatment 3) was as effective as control (100% nitrite) in suppressing the growth of Escherichia coli, Salmonella and limiting lipid oxidation in the Italian-type chicken sausage. Treatment 3 was not significantly different from the control, for lightness (L*), redness (a*) and yellowness (b*) values (P &gt; 0.05) but showed the best sensory characteristics among the treatments (p &lt; 0.05). Moisture content of control sample was significantly higher (p &lt; 0.05) than other treatments while crude protein, crude fat, crude fiber and ash content were not significantly differ each. In term of the cost, both treatment 3 and control have shown approximately equal values.Conclusion: This study demonstrated that lysozyme can be used as an effective nitrite replacer in the Italian-type chicken sausage. Replacing 50% of nitrate salt with 50% lysozyme did not show any negative effects in controlling microbial growth, preventing lipid oxidation, and color changes but improved the sensory characteristics.Keywords: Italian-type chicken sausage, nitrite, lysozyme, antimicrobial, antioxidant

Biogenic amines in meat and meat products and its public health significance: a review

Biogenic amines are anti-nutritional nitrogenous bases formed by the action of microbial decarboxylases on free amino acids. They are found widely in varying concentrations in meat and meat products. Public health significance lies in their toxic effects associated with high levels in meat and meat products. Owing to their consistent presence with microbial spoilage they are utilized as quality indicator in terms of spoilage/freshness of meat and meat products. The reason for the formation of these amines is multi-factorial however the poor quality meat is the most important one, contributing substrate for microbial decarboxylases. Their presence can be analytically determined in the food stuffs by employing various techniques. The key to control biogenic amines is the good manufacturing practices. Many new technologies have also been emerged to reduce the levels of these amines to permissible limits.

Simultaneous determination of ten underivatized biogenic amines in meat by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).

Biogenic amines (BAs) are considered to be important indicators of freshness and quality in food. In this work, an analytical method for analyzing ten underivatized BAs in meat by performance liquid chromatography-tandem mass spectrometry has been developed. Comparison between ion trap and triple quadrupole as mass analyzers indicated that the latter provides greater sensitivity and selectivity. The range of the correlation coefficients of the calibration curves of the analyzed compounds was 0.987-0.999, and the limits of detection and limits of quantification were in the range of 0.002-0.1 mg l(-1) and 0.008-0.5 mg l(-1), respectively. Once validated, the method was used to analyze the concentrations of BAs in 16 commercial meat samples, for evaluating the freshness of food through the study of BA indices, i.e. biogenic amine index (BAI) and the ratio spermidine/spermine (SPD/SPE). The results indicated that all the samples were fresh, with a BAI lower than 1.49 mg kg(-1) and a SPD/SPE ratio lower than 0.41 in each case. This methodology for testing the freshness of meat has potential for quality control applications along the entire production chain of meat products.

Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review

Heterocyclic aromatic amines are compounds produced in meat subjected to high temperature cooking. Formation of these substances is highly influenced by cooking method, cooking time, cooking temperature, and type of meat. Heterocyclic amines contain heterocyclic rings and nitrogen containing groups within their structure. Risks of colon, pancreas, gastrointestinal tract, lung, liver, prostate, skin and breast cancers are decidedly associated with the consumption of heterocyclic amines. These mutagenic compounds can be attenuated by addition of different fruits and vegetable extracts. Several spices and antioxidants can also be used for the reduction of these heterocyclic amines. The level of heterocyclic amines can be reduced by cooking at low temperature and by decreasing the cooking time. Formation of heterocyclic amines can also be prevented by marinating the meat before frying or grilling and by microwave pre-treatments. Objectives of this review are to create awareness about health risks, and to stimulate further research on other suitable ways to reduce the cancer risks associated with the consumption of cooked meat products.