水胶体对肉制品中杂环芳香胺（HAAs）形成的抑制作用及其机理综述

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-29 DOI:10.1016/j.foodchem.2025.143122

Xiaotong Huang , Yanping Xian , Qi He , Qingping Wu , Weidong Bai , Xiaofang Zeng , Hao Dong

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引用次数: 0

摘要

水胶体是另一种潜在的外源添加剂，由于其独特的结构和高溶解度，在减少高温加工过程中有毒副产物的形成方面表现出有效的效果。因此，本文首次对水胶体对肉制品中HAAs形成的抑制作用和机制进行了全面的总结，并提出了新的见解。讨论并强调了水胶体和多酚复合使用对HAAs形成抑制作用的影响。水胶体，单独使用或与多酚，可以有效地抑制HAAs的形成。在一些常见的水胶体中，卡拉胶和壳聚糖对HAAs的形成有明显的抑制作用。研究表明，它们的保水性、自由基清除能力和抑制美拉德反应是抑制HAAs形成的深层机制。研究结果可为水胶体有效控制热加工食品中HAAs的形成，减少其对人体健康的危害提供理论参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review

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Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review

Hydrocolloids are another potential exogenous additive and shows efficient effect in minimizing the formation of toxic by-products during high-temperature processing attribute to their unique structure and high solubility. Therefore, this review provided for the first time comprehensive summary and proposed new insights into the inhibitory effect and mechanism of hydrocolloids on HAAs formation in meat products. Effects of the combined use of hydrocolloids and polyphenols on the HAAs formation inhibitory effects were discussed and highlighted as well. Hydrocolloids, used alone or with polyphenols, can effectively inhibit HAAs formation. Among some common hydrocolloids, carrageenan and chitosan have significant inhibition effect on HAAs formation. Their water retention properties, free radical scavenging ability, and inhibition of Maillard reaction were elucidated as the in-depth mechanism for inhibiting the HAAs formation. This review can provide theoretical reference for hydrocolloids effectively controlling HAAs formation in thermal-processed food, and reducing their harm to human health.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.