A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons

被引：14

作者：

Lu, Jingnan ^{[1
]}

Zhang, Yunkai ^{[1
]}

Zhou, Hui ^{[1
]}

Cai, Kezhou ^{[1
,2
]}

Xu, Baocai ^{[1
,2
]}

机构：

[1] Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei 230009, Peoples R China

[2] Hefei Univ Technol, Engn Res Ctr Bioproc, 420 Feicui Rd, Hefei 230601, Anhui, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 445卷

基金：

中国国家自然科学基金;

关键词：

Polycyclic aromatic hydrocarbons; Meat products; Formation mechanism; Toxicology; Control strategies; POLYBROMINATED DIPHENYL ETHERS; HUMAN DIETARY EXPOSURE; HETEROCYCLIC AMINES; SMOKED MEAT; GRILLED PORK; FORMATION MECHANISM; COOKING METHODS; TEA MARINADES; BEEF; PAHS;

D O I：

10.1016/j.foodchem.2024.138718

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.

引用

页数：18

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