Formation and stability of heterocyclic amines in a meat flavour model system

Putative cardiotoxic compounds extracted from meat meal as a potential risk factor for the development of heart failure in fast-growing commercial broilers

“…Synthesis of HA during thermal treatment of proteins is well documented in the literature (Davis et al, 1994;Gaubatz, 1997;Dubuisson et al, 2001;Bordas et al, 2004). Thus far, 20 HA generated in cooked meat have been identified (Bordas et al, 2004).…”

“…Synthesis of HA during thermal treatment of proteins is well documented in the literature (Davis et al, 1994;Gaubatz, 1997;Dubuisson et al, 2001;Bordas et al, 2004). Thus far, 20 HA generated in cooked meat have been identified (Bordas et al, 2004). The amounts and types of HA formed during cooking can be attributed to parameters such as time and temperature (Gross et al, 1993;Knize et al, 1998), and in these terms the processing technology used in rendering process of animal byproducts or thermal treatment of plant proteins provide ideal conditions for generation of cardiotoxic HA.…”

Analytical methods applied to the determination of heterocyclic aromatic amines in foods

“…Some methods are based on the HAAs extraction by sample alkalinisation and subsequent extraction with kieselgur [109] or with diatomaceous earth (Extrelut-20) [1,5,8,9,11,41,45,[53][54][55][56]66,67,[69][70][71][72][73][74][77][78][79][80][81][82][83][84][85][86][87][88][89][90][91][92][93][94][95][96][98][99][100][101][102][103][104][105][106][107][108]…”

“…Alkalinised samples are loaded onto Extrelut column that is coupled on-line with PRS, and dichloromethane is passed [8,11,45,48,49,53,67,70,74,78,79,81,82,84,87,90,91,[95][96][97][98]102,107,[111][112][113] in order to extract HAAs and other basic organosoluble materials. PRS can retain other dichloromethane-soluble compounds, which may interfere with the HAAs during HPLC analysis.…”

Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems

“…Thermal treatment of muscle foods (meat or fish) results in the development of heterocyclic amines as a by-product of the Maillard reaction from creatin(in)e, amino acids and reducing sugars (Bordas, Moyano, Puignou, & Galceran, 2004;Knize, Dolbeare, Carroll, Moore, & Felton, 1994). Epidemiologic studies have shown that most heterocyclic amines possess carcinogenic/mutagenic/genotoxic effects in vitro (Dumont et al, 2010) and in vivo (Choudhary, Sood, Donnell, & Wang, 2012;Shirai et al, 1997).…”