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Journal of Food and Nutrition Research
Online First Articles

Hou, C. – Kang, N. – Schlosser, C. – Zhao, M. – Wang, Z. – Zhang, D.
Heterocyclic aromatic amines in commercial Chinese dried meat products


Dequan Zhang, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuanmingyuan West Road, Hai-Dian District, Beijing 100193, China. E-mail: dequan_zhang0118@126.com

Received 10 December 2017; accepted 11 January 2018

Súhrn: Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds formed in meat during processing. Dry meat product had a high level of HAAs, and few studies focused on the factors affecting the formation of HAAs. The aim of this study was to investigate the impact of different factors (manufacture methods, spices, breed and producing place) on the production of HAAs in Chinese dried meat products. The results revealed that the manufacture methods impacted the contents of HAAs, roast-non deep fried producing > natural air-dried method > deep-fried method. The results of air-dried beef with different species confirmed that spices inhibited HAAs formation. However, spices seemed to increase HAAs levels in air-dried yak samples. The total content of HAAs in dried product from Chinese yellow cattle was higher than that of in the other selected breeds (Aberdeen Angus cattle and Chinese yak). Beef jerky from Sichuan had higher HAAs amounts than that of from Inner Mongolia. Yak jerky from Sichuan has lower HAAs amounts than that from Qinghai. Overall, this study indicates the processing methods, the species, the breed and the place affected the HAAs levels in dried beef jerky products. However, additional studies are needed to determine the interaction of several factors.

Kľúčové slová: heterocyclic aromatic amines; dried meat; breed; spices; beef jerky