Heterocyclic amines in poultry products: a literature review

被引：106

作者：

Skog, K ^{[1
]}

Solyakov, A ^{[1
]}

机构：

[1] Lund Univ, Ctr Chem & Chem Engn, Dept Appl Nutr & Food Chem, SE-22100 Lund, Sweden

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2002年 / 40卷 / 08期

关键词：

heterocyclic amines; poultry; chicken; mutagens; cooked food; PhIP; MelQx;

D O I：

10.1016/S0278-6915(02)00062-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Health risks associated with heterocyclic amines in cooked foods have been discussed and analysed since the presence of these food mutagens was first detected. Intake, metabolism, carcinogenicity and epidemiology are important parameters in the risk assessment of heterocyclic amines. It is very difficult to determine the human intake of heterocyclic amines, as the content in cooked meat is highly dependent on the type of meat and how it has been prepared. This review summarises data on estimates of the content of heterocyclic amines in heat-treated poultry products. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：1213 / 1221

页数：9

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