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Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs)

journal contribution
posted on 2015-01-01, 00:00 authored by M A Shabbir, A Raza, F M Anjum, M R Khan, Hafiz SuleriaHafiz Suleria
Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.

History

Journal

Critical reviews in food science and nutrition

Volume

55

Issue

1

Pagination

82 - 93

Publisher

Taylor & Francis

Location

Abingdon, Eng.

eISSN

1549-7852

Language

eng

Publication classification

C Journal article; C1.1 Refereed article in a scholarly journal

Copyright notice

2015, Taylor & Francis, LLC