Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review

What is it about?

Foods especially meat and fish are very rich in proteins, carbohydrates and which could generate carcinogenic substances like HCAs and PAHs during processing at high temperature. Over 25 different HCAs have been identified in processed food up to date. Out of this nine of the HCAs belong to possible carcinogens (group 2B) while one is grouped as a probable carcinogen (group 2A) in humans. HCAs are found in heat‐treated foods of animal‐origin such as beef, pork, chicken, mutton, and fish. HCAs are products of Maillard reaction that are formed in heat processed meat products and are usually harmful chemicals. They are mutants common found in fried, broiled, smoked, or barbecued meat and fish products that contain large quantities of amino acids or creatine.

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