Products of chemical reactions that occur during high-temperature heat treatment of the meat products
Abstract
Recently the actively active studies have begun devoted to the accumulation of «harmful» substances in food products, which are supposedly accumulated in the body of a person who often consumes these products. Meat, as a source of full-featured animal protein, is especially popular in this aspect. For the preparation of meat products various types of heat treatment are used, almost each of which will inevitably lead to the destruction of some of the chemical compounds originally present in the product, and the formation of completely new chemical compounds, which can often be harmful to the human body. During high-temperature heat treatment (mainly frying), some chemical reactions in meat products occur, which lead to the formation of heterocyclic aromatic amines (HAA) in it. Due to the great variety of raw meat and cooking recipes, during the heat treatment HAA’s of various classes are formed, each of them will be peculiar for the particular type of raw material or recipe components (with the exception of MeIQx and PhIP, which always form during frying). The more complete understanding of the HAA’s formation mechanism will help study the products of Maillard reactions and Strecker degradation. In this work we studied the formation of HAA’s as a result of the cyclization of creatine and the detaching of water (dehydration) from it during temperature exposure. The classification of the compounds formed as a result of these reactions is presented and the main classes of the HAA obtained in result are considered. The questions of the influence of various factors on amount of HAA formed, such as the fat content, the introduction of Fe2+, Fe3+, are raised. In the future it is necessary to conduct studies of the quantitative content of HAA in meat products to complement the already actively ongoing work on the study of xenobiotics consumed by humans with food, which will give a more comprehensive picture of the carcinogens content in food products.
About the Authors
D. A. Utyanov
V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Dmitry A. Utyanov — scientific worker, Laboratory of scientifically-methodical works and control-analytical researches, 109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–79–61
Russian Federation
Dmitry A. Utyanov — scientific worker, Laboratory of scientifically-methodical works and control-analytical researches, 109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–79–61
A. V. Kulikovskii
V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Andrey V. Kulikovskii — candidate of technical sciences, a head chromatography laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and analytical research», 109316, Moscow, Talalikhina str., 26, Tel.: +7-495–676–60–11
Russian Federation
Andrey V. Kulikovskii — candidate of technical sciences, a head chromatography laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and analytical research», 109316, Moscow, Talalikhina str., 26, Tel.: +7-495–676–60–11
N. L. Vostrikova
V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Natal’ya L. Vostrikova — candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research», 109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–79–81
Russian Federation
Natal’ya L. Vostrikova — candidate of technical sciences, head of laboratory «Scientific and methodical work, biological and analytical research», 109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–79–81
O. A. Kuznetsova
V. M. Gorbatov’s Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation
Oksana A. Kuznetsova — doctor of technical sciences, director, 109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–72–11
Russian Federation
Oksana A. Kuznetsova — doctor of technical sciences, director, 109316, Moscow, Talalikhina str., 26, Tel.: +7–495–676–72–11
References
1. IARC Monographs evaluate consumption of red meat and processed meat. [Electronic resource: http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancerwhat-you-need-to-know Access date 14.11.2019]
2. Carcinogenicity of consumption of red and processed meat. Published early online October 26, 2015 in The Lancet Oncology. First author Veronique Bouvard, International Agency for Research on Cancer Monograph Working Group, Lyon, France. [Electronic resource: https://www.cancer.org/latest-news/world-health-organizationsays-processed-meat-causes-cancer Access date 24.10.2019]
3. Vostrikova N. L., Kuznetsova O. A., Kulikovskii A. V., Minaev M. Y. (2017). Formation of the scientific basis of meta-data associated with estimates of «onco-» risks linked to meat products. Theory and practice of meat processing, 2(4), 96–113. DOI: 10.21323/2414–438X-2017–2–4–96–113 (In Russian)
4. Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins. (1993). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans Volume 56. Lyon: World Health Organization. Intl. Agency for Research on Cancer. ISBN 978–92–832–1256–0
5. Ferlay, J., Soerjomataram, I., Dikshit, R., Eser, S., Mathers, C., Rebelo, M., Parkin, D.M., Forman, D., Bray, F. Cancer incidence and mortality worldwide: Sources, methods and major patterns in GLOBOCAN2012. International Journal of Cancer, 136, E359–E386. DOI: 10.1002/ijc.29210
6. Solaykov, A.A. (1998). The influence of the thermal treatment and preparation methods of semifinished products for the content of heterocyclic aromatic amines in fried meat food products. Author’s abstract of the thesis work applied for the scientific degree of Candidate of Technical Sciences. M: G. V. Plekhanov’s Russian University of Economics. — 27 p. (In Russian)
7. Gibis, M. (2007). Occurrence of carcinogenic heterocyclic aromatic amines in fried patties of different animal species. Proceedings of the 53th International Congress of Meat Science and Technology, Beijing, China, Р. 13.
8. Puangsombat, K., Gadgil, P., Houser, T.A., Hunt, M.C., Smith, J.S. (2012). Occurrence of heterocyclic amines in cooked meat products. Meat Science, 90(3), 739–746. DOI: 10.1016/j.meatsci.2011.11.005
9. Alaejos, M.S., Afonso, A.M. (2011). Factors that affect the content of heterocyclic aromatic amines in foods. Comprehensive reviews in food science and food safety, 10(2), 52–108. DOI: 10.1111/j.1541–4337.2010.00141.x
10. Buła, M., Przybylski, W., Jaworska, D., Kajak-Siemaszko, K. (2018). Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters. Food Chemistry, 276, 511–519. DOI: 10.1016/j.foodchem.2018.10.073
11. Jägerstad, M., Skog, K., Grivas, S., Olsson, K. (1991). Formation of heterocyclic amines using model systems. Mutation Research/Genetic Toxicology, 259(3–4), 219–233. DOI: 10.1016/0165–1218(91)90119–7
12. Messner, C., Murkovic, M. (2004). Formation of heterocyclic aromatic amines in model systems. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 802(1), 3–10. DOI: 10.1016/j.jchromb.2003.09.026
13. Kataoka, H., Miyake, M., Saito, K., Mitani, K. Formation of heterocyclic amine–amino acid adducts by heating in a model system Food Chemistry,130(3), 725–729. DOI: 10.1016/j.foodchem.2011.07.094
14. Skog, K.I., Johansson, M.A.E., Jägerstad, M.I. (1998). Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence, and intake. Food and Chemical Toxicology, 36, 879–896. DOI: 10.1016/s0278–6915(98)00061–1
15. Teng, H., Chen, Y., Lin, X., Lv, Q., Chai, T.-T., Wong, F.-C. Chen, L., Xiao, J.(2019). Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking. Food and Chemical Toxicology, 129, 138–143. DOI: 10.1016/j.fct.2019.04.043
16. Yang, D., He, Z., Gao, D., Qin, F., Deng, S., Wang, P., Xu, X., Chen, J., Zeng, M. (2019).Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC–MS/MS. Food Chemistry, 276, 195–201. DOI: 10.1016/j.foodchem.2018.09.160
17. Soladoye, O.P., Shand, P., Dugan, M.E.R., Gariépy, C., Aalhus, J.L., Estévez, M., Juárez, M. (2017). Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Research International, 99, 660–669. DOI: 10.1016/j.foodres.2017.06.029
18. Sinha, R., Rothman, N., Salmon, C.P., Mark, S.D., Brown, E.D., Levander, O.A., Knize, M.G., Swanson, C. A. Felton, J.S., Rossi, S.C. (1995). High Concentrations of the Carcinogen 2-Amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) Occur in Chicken but Are Dependent on the Cooking Method. Cancer Research, 55(20), 4516–4519
19. Jägerstad, M., Reuterswärd, A.L., Olsson, R., Grivas, S., Nyhammar, T, Olsson, K., Dahlqvist, A. (1983). Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids. Food Chemistry, 12(4), 255–264. DOI: 10.1016/0308–8146(83)90014–6
20. NTP Report on Carcinogens. Selected heterocyclic amines. U. S. Department of Health and Human Services. Public Health Service. Natl. Toxicology Program. Eleventh Edition, 2004, Р.135.
21. Robbana-Barnat, S., Rabache, M., Rialland, E., Fradin, J. (1996). Heterocyclic amines: occurrence and prevention in cooked. Environmental Health Perspectives, 104(3), 280–288. DOI: 10.1289/ehp.96104280
22. Chan, D.S.M., Lau, R., Aune, D., Vieira, R., Greenwood, D.C., Kampman, E., Norat, N. (2011). Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies. PLoS ONE, 6(6), e20456. DOI: 10.1371/journal.pone.0020456
23. Bruce, W.R. (1987). Recent hypotheses for the origin of colon cancer. Cancer Research, 47(16), 4237–4242.
24. Thiebaud, H.P., Knize, M.G., Kuzmicky, P.A., Hsieh, D. P. Felton, J.S. (1995). Airborne mutagens produced by frying beef, pork, and a soy-based food. Food and Chemical Toxicology, 33(10), 821–828. DOI: 10.1016/0278–6915(95)00057–9
25. Murtaugh, M.A., Ma, K.N., Sweeney, C., vCaan, B.J., Slattery, M.L. (2004). Meat Consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. The Journal of Nutrition, 134(4), 776–784. DOI: 10.1093/jn/134.4.776
26. García-Closas, R., García-Closas, M., Kogevinas, M., Malats, N., Silverman, D., Serra, C., et al. (2007). Food, nutrient and heterocyclic amine intake and the risk of bladder cancer. European Journal of Cancer, 43(11), 1731–1740. DOI: 10.1016/j.ejca.2007.05.007
27. Rahman, U.U., Sahar, A., Khan, M.I., Nadeem, M. (2014). Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review. LWT — Food Science and Technology, 59(1), 229–233. DOI: 10.1016/j.lwt.2014.06.005
For citation:
Utyanov D.A., Kulikovskii A.V., Vostrikova N.L., Kuznetsova O.A. Products of chemical reactions that occur during high-temperature heat treatment of the meat products. Theory and practice of meat processing. 2019;4(4):17-22. https://doi.org/10.21323/2414-438X-2019-4-4-17-22
Views: 164
Email this article 