肉制品中杂环胺类物质的形成机制及控制技术的研究进展

杂环胺是一类极易在烧烤类肉制品加工过程中产生的物质,过量摄入具有致癌或致突变风险。本文综述了肉制品加工过程中杂环胺类物质(包括氨基-咪唑-氮杂芳烃和氨基-咔啉类)的形成机制;分析了影响肉制品加工过程中杂环胺类物质形成因素,包括加工条件(温度与时间)、烹饪方法、前体物质含量和原料肉中水分含量;重点综述了杂环胺类物质的控制技术,如改善加工方式(微波加热预处理、包裹隔热食品辅料、酒类腌制)、添加外源抑制物如植物性天然抗氧化物(香辛料、茶叶提取物、果蔬及果蔬提取物)、保水性物质(纤维素、壳聚糖、淀粉)等,为加工肉制品中杂环胺的控制技术研发与应用提供理论指导与方法参考。

Research Progress of Formation Mechanism and Control Technology of Heterocyclic Aromatic Amines in Meat Products

Heterocyclic aromatic amines are a class of substances that are easily produced during the processing of roasted meat products. Over-consumption may be carcinogenic or mutagenic. The formation mechanism of heterocyclic aromatic amines(including aminoimidazoaza-aromatics and amino-carbolines)in the processing of meat products were reviewed. The formation factors of heterocyclic amines in the processing of meat products were reviewed,including the processing conditions(temperature and time),processing methods,the content of precursor substances,and the moisture content of raw meat;the control technologies of heterocyclic aromatic amines were reviewed emphatically,such as the improvement of processing methods(microwave heating pretreatment,Wine pickling),adding exogenous inhibitors such as plant natural antioxidants(spices,tea extract,fruits and vegetables and fruit and vegetable extracts),water retention substances(cellulose,chitosan,starch),etc.,it provided theoretical guidance and reference for developing and applying control technology of heterocyclic amine in meat products.