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Original Articles

Formation and mitigation of heterocyclic aromatic amines in fried pork

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Pages 1501-1507 | Received 10 Mar 2013, Accepted 21 May 2013, Published online: 17 Jul 2013

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Olga Viegas, Patrícia S. Moreira & Isabel M.P.L.V.O. Ferreira. (2015) Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat. Food Additives & Contaminants: Part A 32:3, pages 315-323.
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Articles from other publishers (32)

Shuwei Wang, Haitao Chen, Jie Sun, Ning Zhang, Shuqi Wang & Baoguo Sun. (2023) Effects of cooking methods on aroma formation in pork: A comprehensive review. Food Chemistry: X 20, pages 100884.
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Haijie Wang, Xiaoran Chu, Pengfei Du, Hongjun He, Feng He, Yaobo Liu, Weiting Wang, Yanli Ma, Lei Wen, Yuanshang Wang, Fatih Oz & A.M. Abd El-Aty. (2023) Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review. Food Chemistry: X 19, pages 100833.
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Kexin Wang, Huali Wang, Yanqin Shan, Xu Yang, Shuangshuang Niu, Jing Li & Hao Wang. (2022) Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties. Journal of Food Measurement and Characterization 17:1, pages 933-943.
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Lang Zhang, Iftikhar Hussain Badar, Qian Chen, Xiufang Xia, Qian Liu & Baohua Kong. (2022) Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages. Food Control 139, pages 109104.
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Hea Jin Kang, Seung Yun Lee, Da Young Lee & Sun Jin Hur. (2022) Study on the mechanisms for the production of heterocyclic amine (HCAs) in meat. Food and Life 2022:2, pages 41-49.
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Ewelina Pogorzelska-Nowicka, Marcin Kurek, Monika Hanula, Agnieszka Wierzbicka & Andrzej Półtorak. (2022) Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules 27:14, pages 4665.
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Beyza Erdoğan & Özgül Özdestan‐Ocak. (2022) Inhibitory effects of carob and propolis extracts on the formation of heterocyclic aromatic amines in beef meatballs cooked with different methods. Journal of Food Processing and Preservation 46:7.
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Iftikhar Ali Khan, Asad Khan, Ye Zou, Zhu Zongshuai, Weimin Xu, Daoying Wang & Ming Huang. (2022) Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Science 184, pages 108693.
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Olga Savinova & Mira Yerzhanova. (2021) Heterocyclic aromatic amines in food as mutagenesis factors. Journal of Food Processing and Preservation 45:7.
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Mateja Lušnic Polak, Lea Demšar, Iva Zahija & Tomaž Polak. (2020) Influence of temperature on the formation of heterocyclic aromatic amines in pork steaks. Czech Journal of Food Sciences 38:4, pages 248-254.
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Hao Dong, Yanping Xian, Haixia Li, Weidong Bai & Xiaofang Zeng. (2020) Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 365-404.
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Sun Jin Hur, Yohan Yoon, Cheorun Jo, Jong Youn Jeong & Keun Taik Lee. (2019) Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review. Comprehensive Reviews in Food Science and Food Safety 18:6, pages 1812-1824.
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Alam Zeb. 2019. Food Frying. Food Frying 175 205 .
Katia Sayyed, Christophe Camillerapp, Marc Le Vée, Arnaud Bruyère, Anne T. Nies, Ziad Abdel-Razzak & Olivier Fardel. (2019) Inhibition of organic cation transporter (OCT) activities by carcinogenic heterocyclic aromatic amines. Toxicology in Vitro 54, pages 10-22.
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Ivonne M.C.M. Rietjens. 2019. Chemical hazards in foods of animal origin. Chemical hazards in foods of animal origin 263 280 .
M Madalena C Sobral, Sara C Cunha, Miguel A Faria & Isabel MPLVO Ferreira. (2018) Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Comprehensive Reviews in Food Science and Food Safety 17:2, pages 309-333.
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Coralia Bleotu, Mariana Carmen Chifiriuc, Razvan Socolov & Demetra Socolov. 2018. Food Control and Biosecurity. Food Control and Biosecurity 1 24 .
Zeping Shao, Zhonghui Han, Jinhui Zhang, Yan Zhang & Shuo Wang. (2017) Inhibition effects of flavonoids on 2-amino-3,8-dimethylimidazo[4,5- f ]quinoxaline and 2-amino-3,7,8-trimethylimidazo[4,5- f ]quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system . Journal of the Science of Food and Agriculture.
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Fei Lu, Gunter K. Kuhnle & Qiaofen Cheng. (2017) Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties. Food Control 81, pages 113-125.
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Daniel Carrizo, Sarah F. Brennan, Olivier P. Chevallier, Jayne Woodside, Kevin M. Cooper, Marie M. Cantwell, Geraldine Cuskelly & Christopher T. Elliott. (2017) Distribution of serum levels of persistent organic pollutants, heterocyclic aromatic amine theoretical intake and nutritional cofactors in a semi-rural island population. Environmental Science and Pollution Research 24:28, pages 22393-22401.
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Mercan Merve Tengilimoglu-Metin, Aytul Hamzalioglu, Vural Gokmen & Mevlude Kizil. (2017) Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Research International 99, pages 586-595.
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Jitlada Vichapong, Rodjana Burakham & Supalax Srijaranai. (2016) Air-Agitated Cloud-Point Extraction Coupled with High-Performance Liquid Chromatography for Determination of Heterocyclic Aromatic Amines in Smoked Sausages. Food Analytical Methods 10:6, pages 1645-1652.
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Mohammad Rizwan Khan, Mu Naushad, Zeid Abdullah Alothman, Mohammed Saad Algamdi, Ibrahim Hotan Alsohaimi & Ayman Abdul Ghfar. (2017) Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat. Journal of Food Processing and Preservation 41:1, pages e12819.
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K Ragavan, Navin Rastogi & Alok Srivastava. 2016. Food Toxicology. Food Toxicology 395 432 .
Chundi Yu, Zeping Shao, Bing Liu, Yan Zhang & Shuo Wang. (2016) Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their Quantitative Structure-Activity Relationship in a Model System. Journal of Food Science 81:8, pages C1908-C1913.
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Kevin M. Cooper, Sarah F. Brennan, Jayne V. Woodside, Marie Cantwell, Xiaoxiao Guo, Mark Mooney, Christopher T. Elliott & Geraldine J. Cuskelly. (2016) Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study. Food and Chemical Toxicology 91, pages 100-107.
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Jitlada Vichapong, Supalax Srijaranai, Yanawath Santaladchaiyakit, Wanna Kanchanamayoon & Rodjana Burakham. (2015) Preconcentration and Simultaneous Determination of Heterocyclic Aromatic Amines in Grilled Pork Samples by Ion-Pair-Based Surfactant-Assisted Dispersive Liquid-Liquid Microextraction and High-Performance Liquid Chromatography. Food Analytical Methods 9:5, pages 1120-1127.
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Monika Gibis. (2016) Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety 15:2, pages 269-302.
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Margit D. Aaslyng, Birgitte Winther Lund & Kirsten Jensen. (2016) Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants. Food and Nutrition Sciences 07:14, pages 1315-1329.
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Iuliana Vintilă. 2016. Regulating Safety of Traditional and Ethnic Foods. Regulating Safety of Traditional and Ethnic Foods 29 62 .
Kevin M. Cooper, Natcha Jankhaikhot & Geraldine Cuskelly. (2014) Optimised extraction of heterocyclic aromatic amines from blood using hollow fibre membrane liquid-phase microextraction and triple quadrupole mass spectrometry. Journal of Chromatography A 1358, pages 20-28.
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Yan Zhang, Zhou Luo, Zeping Shao, Chundi Yu & Shuo Wang. (2014) Effects of Antioxidants of Bamboo Leaves and Flavonoids on 2-Amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP) Formation in Chemical Model Systems . Journal of Agricultural and Food Chemistry 62:20, pages 4798-4802.
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