Risk assessment of chemical substances of safety concern generated in processed meats
This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generate...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2019-09-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300485 |
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| author | Mónica Flores Leticia Mora Milagro Reig Fidel Toldrá |
| author_facet | Mónica Flores Leticia Mora Milagro Reig Fidel Toldrá |
| author_sort | Mónica Flores |
| collection | DOAJ |
| description | This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. These hazardous compounds, their mechanisms of generation, risks for health and ways of preventing its presence in meat products are briefly described in this review. Keywords: Polycyclic aromatic hydrocarbons, Heterocyclic amines, Nitrosamines, Amino acids oxidation, Lipids oxidation, Maillard reaction products, Biogenic amines |
| format | Article |
| id | doaj-art-ecb25e89b8a445c097b1b30e2f06f54f |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-ecb25e89b8a445c097b1b30e2f06f54f2025-02-02T23:24:55ZengTsinghua University PressFood Science and Human Wellness2213-45302019-09-0183244251Risk assessment of chemical substances of safety concern generated in processed meatsMónica Flores0Leticia Mora1Milagro Reig2Fidel Toldrá3Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, SpainInstituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, Camino de vera s/n, 46022, Valencia, SpainInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, Spain; Corresponding author.This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. These hazardous compounds, their mechanisms of generation, risks for health and ways of preventing its presence in meat products are briefly described in this review. Keywords: Polycyclic aromatic hydrocarbons, Heterocyclic amines, Nitrosamines, Amino acids oxidation, Lipids oxidation, Maillard reaction products, Biogenic amineshttp://www.sciencedirect.com/science/article/pii/S2213453019300485 |
| spellingShingle | Mónica Flores Leticia Mora Milagro Reig Fidel Toldrá Risk assessment of chemical substances of safety concern generated in processed meats Food Science and Human Wellness |
| title | Risk assessment of chemical substances of safety concern generated in processed meats |
| title_full | Risk assessment of chemical substances of safety concern generated in processed meats |
| title_fullStr | Risk assessment of chemical substances of safety concern generated in processed meats |
| title_full_unstemmed | Risk assessment of chemical substances of safety concern generated in processed meats |
| title_short | Risk assessment of chemical substances of safety concern generated in processed meats |
| title_sort | risk assessment of chemical substances of safety concern generated in processed meats |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019300485 |
| work_keys_str_mv | AT monicaflores riskassessmentofchemicalsubstancesofsafetyconcerngeneratedinprocessedmeats AT leticiamora riskassessmentofchemicalsubstancesofsafetyconcerngeneratedinprocessedmeats AT milagroreig riskassessmentofchemicalsubstancesofsafetyconcerngeneratedinprocessedmeats AT fideltoldra riskassessmentofchemicalsubstancesofsafetyconcerngeneratedinprocessedmeats |