Affiliation:
1. V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of Sciences
Abstract
Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably lead to the destruction of some of the chemical compounds originally present in the product, and the formation of completely new chemical compounds, which can often be harmful to the human body. During high-temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking recipes, during the heat treatment HAA’s of various classes are formed, each of them will be peculiar for the particular type of raw material or recipe components (with the exception of MeIQx and PhIP, which always form during frying). The more complete understanding of the HAA’s formation mechanism will help study the products of Maillard reactions and Strecker degradation. In this work we studied the formation of HAA’s as a result of the cyclization of creatine and the detaching of water (dehydration) from it during temperature exposure. The classification of the compounds formed as a result of these reactions is presented and the main classes of the HAA obtained in result are considered. The questions of the influence of various factors on amount of HAA formed, such as the fat content, the introduction of Fe2+, Fe3+, are raised. In the future it is necessary to conduct studies of the quantitative content of HAA in meat products to complement the already actively ongoing work on the study of xenobiotics consumed by humans with food, which will give a more comprehensive picture of the carcinogens content in food products.
Publisher
The Gorbatov's All-Russian Meat Research Institute
Reference27 articles.
1. IARC Monographs evaluate consumption of red meat and processed meat. [Electronic resource: http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancerwhat-you-need-to-know Access date 14.11.2019]
2. Carcinogenicity of consumption of red and processed meat. Published early online October 26, 2015 in The Lancet Oncology. First author Veronique Bouvard, International Agency for Research on Cancer Monograph Working Group, Lyon, France. [Electronic resource: https://www.cancer.org/latest-news/world-health-organizationsays-processed-meat-causes-cancer Access date 24.10.2019]
3. Vostrikova N. L., Kuznetsova O. A., Kulikovskii A. V., Minaev M. Y. (2017). Formation of the scientific basis of meta-data associated with estimates of «onco-» risks linked to meat products. Theory and practice of meat processing, 2(4), 96–113. DOI: 10.21323/2414–438X-2017–2–4–96–113 (In Russian)
4. Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. (1993). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans Volume 56. Lyon: World Health Organization. Intl. Agency for Research on Cancer. ISBN 978–92–832–1256–0
5. Ferlay, J., Soerjomataram, I., Dikshit, R., Eser, S., Mathers, C., Rebelo, M., Parkin, D.M., Forman, D., Bray, F. Cancer incidence and mortality worldwide: Sources, methods and major patterns in GLOBOCAN2012. International Journal of Cancer, 136, E359–E386. DOI: 10.1002/ijc.29210
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献