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2015 | 22 | 1 |
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Heterocykliczne aminy aromatyczne jako zagrożenie chemiczne w produktach mięsnych poddawanych obróbce termicznej

Treść / Zawartość
Warianty tytułu
EN
Heterocyclic aromatic amines as chemical hazard in thermally processed meat products
Języki publikacji
PL
Abstrakty
PL
Niektóre sposoby przetwarzania żywności mogą powodować powstawanie w niej szkodliwych związków chemicznych, w tym mutagennych i kancerogennych heterocyklicznych amin aromatycznych (HCA). Substancje te tworzą się podczas obróbki termicznej produktów o dużej zawartości białka, przy czym ich ilość i rodzaj są warunkowane głównie temperaturą, czasem i rodzajem tego procesu. W niniejszej pracy przedstawiono ogólną charakterystykę oraz podział HCA, z uwzględnieniem ich budowy chemicznej i warunków powstawania. Omówiono również metody obróbki termicznej mięsa pod względem tworzenia się heterocyklicznych amin aromatycznych oraz hamowania procesów ich powstawania. Istnieje bowiem związek pomiędzy częstym spożywaniem przetworzonego mięsa a częstotliwością występowania nowotworów u ludzi. Ostatnia cześć pracy stanowi przegląd technik analitycznych oczyszczania i ekstrakcji próbek zawierających wymienione związki, a także metod ich analizy jakościowej i ilościowej.
EN
Some food processing methods can cause many chemical compounds to form in food, including mutagenic and carcinogenic heterocyclic aromatic amines (HAA). Those substances are formed during the thermal treatment of products with a high content of protein, whereby the quantity and the type thereof are mainly dependent on the temperature and, sometimes, on the type of process. The paper presents the general profile of HCAs and classes they are divided into based on their chemical structure and formation conditions. Furthermore, various thermal processing methods of meat were discussed in terms of the formation of heterocyclic aromatic amines and methods to inhibit those formation processes, because there is a correlation between frequent consumption of processed meat and cancer incidences in humans. The last part of the paper is a review of analytical techniques used to purify and extract samples containing the compounds listed as well as the most popular techniques used to qualitatively and quantitatively analyze them.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
22
Numer
1
Opis fizyczny
s.16-34,tab.,bibliogr.
Twórcy
  • Katedra Chłodnictwa i Koncentratów Spożywczych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków
autor
  • Katedra Chłodnictwa i Koncentratów Spożywczych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków
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Typ dokumentu
Bibliografia
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