摘要：In 1977, Japanese scientists discovered a new group of highly toxic compounds, classified as heterocyclic aromatic amines ( HAAs ), in the charred surface of grilled meat and fish. HAAs are mutagenic and/or carcinogenic compounds formed during the cooking process of protein-rich foods like beef and fish at temperatures over 150 °C. These compounds are products of the reactions between aminoacids , carbohydrates and creatine or creatinine . In this research, the formation of HAAs , their precursors, the reduction of their levels of formation and methods of analysis have been studied. Compared to other known food mutagens such as aflatoxin B1 and benzo [ a ] pyrene . HAAs have been shown to be 100 and 2000 folds more mutagenic, respectively. This subject is of great importance due to the fact that the foods containing these compounds, which are highly mutagenic, are consumed in large amounts in many countries and that there is a relationship between meat consumption and high cancer rates in epidemiological studies. To date, more than 25 different heterocyclic aromatic amines have been isolated from foods and model systems. HAAs are generally found in heated meat and meat products. Concentrations of HAAs depend on physical factors such as meat type, cooking duration, cooking temperatures, cooking equipment and methods, pH and water activity and on chemical factors such as carbohydrates, free aminoacids and creatine . In addition, it has been determined that heat and mass transfer, lipid, lipid oxidation and antioxidants have effect on the concentration of HAAs .
关键词：Heterocyclic Aromatic Amines; Meat and Meat Products
