Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment

Abstract

Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300°C) and pyrolytic HAAs (>300°C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

“…Formation pathways of different kinds of HAA s (Kizil et al ., ; Gibis, ; Reartes et al ., ) produced in charcoal grilled or roasted meat. (a) IQ x or IQ compounds.…”

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

“…As a diverse group of health‐hazardous compounds, HAs have been identified in high‐temperature processed foods, including grilled, baked, and fried meats, especially beef . Of them, MeIQx (2‐amino‐3,8‐dimethylimidazo[4,5‐ f ]quinoxaline), 4,8‐DiMeIQx (2‐amino‐3,4,8‐trimethylimidazo[4,5‐ f ]quinoxaline), and PhIP (2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐ b ]pyridine) are considered to play major roles in the incidence of colorectal cancer .…”

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation

“…Many studies report that cooking method, temperature and time are main factors determining the formation of HCAs during heat treatment . Kondjoyan et al .…”

“…Precursors and parameters affect the formation of HCAs during heat treatment, especially the latter . Different cooking methods and parameters cause diverse and specific changes on organoleptic characteristics and nutritional values, as well as harmful substances in meat products .…”