Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

No abstract is available for this paper.

• Publication year

  2015

• Venue

  Critical reviews in food science and nutrition

• Publication date

  2015-01-02

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1080/10408398.2011.647122PMID 24915407
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

  2010cited by this paper
• Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

  2009cited by this paper
• Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.

  2008influential reference
• Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan

  2007cited by this paper
• Nutrient Reference Values for Australia and New Zealand 127

  2007cited by this paper
• Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (pectoralis fundus).

  2006cited by this paper
• Technical note: A simplified procedure for myofibril hydrophobicity determination.

  2006cited by this paper
• Effects of heat on meat proteins - Implications on structure and quality of meat products.

  2005cited by this paper
• Decreased proteolysis caused by protein aggregates, inclusion bodies, plaques, lipofuscin, ceroid, and 'aggresomes' during oxidative stress, aging, and disease.

  2004cited by this paper
• Human UDP-glucuronosyltransferase 1A1 is the primary enzyme responsible for the N-glucuronidation of N-hydroxy-PhIP in vitro.

  2004cited by this paper
• Meat Cooking Shrinkage: a new parameter to evaluate meat quality

  2004cited by this paper
• Intramuscular variation in beef tenderness.

  2004cited by this paper
• Drip loss sampling in porcine m. longissimus dorsi.

  2003cited by this paper
• Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness.

  2003cited by this paper
• Bioactivation of the heterocyclic aromatic amine 2-amino-3-methyl-9H-pyrido [2,3-b]indole (MeAalphaC) in recombinant test systems expressing human xenobiotic-metabolizing enzymes.

  2003cited by this paper
• Screening for heterocyclic amines in chicken cooked in various ways.

  2002cited by this paper
• Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

  2002cited by this paper
• Molecular genetics and function of NAT1 and NAT2: role in aromatic amine metabolism and carcinogenesis.

  2002cited by this paper
• Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties.

  2000cited by this paper
• Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings.

  1999cited by this paper
• Quantification of the co-mutagenic beta-carbolines, norharman and harman, in cigarette smoke condensates and cooked foods.

  1999cited by this paper
• Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating.

  1999cited by this paper
• Evidence for impaired assimilation and increased colonic fermentation of protein, related to gastric acid suppression therapy

  1998cited by this paper
• Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography—Electrospray tandem mass spectrometry (HPLC-ESI-MS-MS)

  1998cited by this paper
• An improved analytical method for determination of heterocyclic amines in chicken legs

  1998cited by this paper
• Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

  1998cited by this paper
• Formation of heterocyclic amines in cooked chicken legs.

  1998cited by this paper
• Formation of 2-amino-α-carbolines in pan-fried poultry and 32P-postlabelling analysis of DNA adducts

  1998cited by this paper
• Analysis of foods for heterocyclic aromatic amine carcinogens by solid-phase extraction and high-performance liquid chromatography.

  1997cited by this paper
• Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.

  1997cited by this paper
• Determination of heterocyclic aromatic amines in food products: automation of the sample preparation method prior to HPLC and HPLC-MS quantification.

  1997cited by this paper
• Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.

  1997cited by this paper
• Kinetics of Formation of Polar Heterocyclic Amines in a Meat Model System

  1997cited by this paper
• Heterocyclic aromatic amines in fried poultry meat

  1997cited by this paper
• Solid-phase extraction for the selective isolation of polycyclic aromatic hydrocarbons, azaarenes and heterocyclic aromatic amines in charcoal-grilled meat.

  1996cited by this paper
• Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions.

  1996cited by this paper
• Determination of heterocyclic amines by pneumatically assisted electrospray liquid chromatography-mass spectrometry.

  1996cited by this paper
• FORMATION OF HETEROCYCLIC AMINE MUTAGENS/CARCINOGENS DURING HOME AND COMMERCIAL COOKING OF MUSCLE FOODS

  1996cited by this paper
• 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.

  1995cited by this paper
• Heterocyclic amine content in fast-food meat products.

  1995cited by this paper
• Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.

  1995cited by this paper
• Airborne mutagens produced by frying beef, pork and a soy-based food.

  1995cited by this paper
• Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

  1995cited by this paper
• HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE

  1994cited by this paper
• Effects of human and rat glutathione S-transferases on the covalent DNA binding of the N-acetoxy derivatives of heterocyclic amine carcinogens in vitro: a possible mechanism of organ specificity in their carcinogenesis.

  1994cited by this paper
• Effect of Thermal and Proteolytic Processing on Glycinin, the 11S Globulin of Soy (Glycine max): A Study Utilizing Monoclonal and Polyclonal Antibodies

  1994cited by this paper
• Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties.

  1994cited by this paper
• Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties.

  1994cited by this paper
• Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions.

  1994cited by this paper
• Exposure to heterocyclic amines.

  1993cited by this paper
• Synthesis of some heterocyclic aminoimidazoazarenes

  1993cited by this paper
• GC/MS determination of the mutagenic heterocyclic amines MeIQx and DiMeIQx in cooking fumes

  1993cited by this paper
• Detection of the carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in beer and wine.

  1993cited by this paper
• Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings.

  1993cited by this paper
• Enhancing effects of heterocyclic amines and beta-carbolines on the induction of chromosome aberrations in cultured mammalian cells.

  1992cited by this paper
• The mechanism of formation of gels from myosin molecules

  1992cited by this paper
• Enhancing effect of heterocyclic amines and beta-carbolines on UV or chemically induced mutagenesis in E. coli.

  1992cited by this paper
• Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products.

  1992cited by this paper
• Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture

  1992cited by this paper
• Formation of PhIP in a mixture of creatinine, phenylalanine and sugar or aldehyde by aqueous heating.

  1992cited by this paper
• Clastogenicity of norharman in cultured Chinese hamster cells

  1991cited by this paper
• Detection of harman and norharman in human urine

  1991cited by this paper
• Determination of beta-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography-mass spectrometry.

  1991cited by this paper
• Effects of glucose on the formation of PhIP in a model system.

  1991cited by this paper
• Determination of β-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography-mass spectrometry

  1991cited by this paper
• Formation of carbolines from tryptophan and proteins during heat treatment.

  1990cited by this paper
• Heterocyclic-Amine Mutagens/Carcinogens in Foods

  1990influential reference
• Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.

  1990cited by this paper
• Muscle and meat biochemistry

  1989cited by this paper
• Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat.

  1989cited by this paper
• 13 – Postmortem Changes during Conversion of Muscle to Meat

  1989cited by this paper
• Filamentous structures of bovine myosin in diluted suspensions and gels

  1988influential reference
• DNA adducts formed by the comutagens harman and norharman in various tissues of mice.

  1988cited by this paper
• Appendix III – Mutagens/Carcinogens in Pyrolysates of Amino Acids and Proteins and in Cooked Foods: Heterocyclic Aromatic Amines*

  1988cited by this paper
• Mutagenicities of indole and 30 derivatives after nitrite treatment.

  1986cited by this paper
• Heat-induced changes in the proportion of types I and III collagen in bovine Longissimus dorsi.

  1986cited by this paper
• THE INFLUENCE OF MICROWAVE HEATING ON THE TEXTURAL PROPERTIES OF MEAT AND COLLAGEN SOLUBILIZATION1

  1986cited by this paper
• Identification of 4,8-DiMeIQx, a new mutagen

  1985influential reference
• Formation of a new mutagenic DiMeIQx compound in a model system by heating creatinine, alanine and fructose.

  1985influential reference
• The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles.

  1985cited by this paper
• Formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline in a model system by heating creatinine, glycine and glucose.

  1984cited by this paper
• Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef

  1983cited by this paper
• Reduction of Mutagen Formation in Cooked Nitrite-Free Bacon by Selected Cooking Treatments

  1983cited by this paper
• Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids

  1983cited by this paper
• The Maillard reaction in foods and nutrition

  1983cited by this paper
• Mutagenic activity of norharman and harman in Chinese hamster lung cells in assays with diphtheria toxin resistance as a marker.

  1983cited by this paper
• Chronic effects of norharman in rats treated with aniline.

  1980cited by this paper
• Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality

  1980cited by this paper
• Mutagenicities of smoke condensates and the charred surface of fish and meat.

  1977cited by this paper
• Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test.

  1975cited by this paper
• Presence of Cancer-producing Substances in Roasted Food

  1939cited by this paper
• Connective Tissue

  1924cited by this paper

• Tracking the formation of key aroma compounds in roasted ducks prepared by air frying using volatilomics, lipidomics, and heat transfer analysis.

  2026cites this paper
• Effects of pulsed electric field and ultrasound treatment on the drying kinetics and quality of beef jerky

  2025cites this paper
• Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds

  2025cites this paper
• Thermal Inactivation Kinetics of Escherichia coli O157 : H7 in Ground Chicken: Modeling and Impact on Physicochemical Qualities

  2025cites this paper
• The goat Longissimus thoracis et lumborum muscle proteome: effects of dry ageing and cooking in chevon.

  2025cites this paper
• A generalized chemical kinetics explains heterocyclic amine formation in high-temperature processed meats.

  2025cites this paper
• Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages

  2025cites this paper
• Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and flavor characteristics.

  2025cites this paper
• Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron

  2025cites this paper
• Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

  2024cites this paper
• Diversity analysis, nutrition, and flavor evaluation of amino acids in Chinese native geese germplasms

  2024cites this paper
• Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds.

  2024cites this paper
• Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review

  2024cites this paper
• Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu.

  2024cites this paper
• Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)

  2024cites this paper
• The Influence of Ultra-Processed Food on Colorectal Cancer: A Systematic Review

  2024cites this paper
• The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

  2023cites this paper
• Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition

  2023cites this paper
• The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.

  2023cites this paper
• Carbonyl-trapping by phenolics and the inhibition of the formation of carcinogenic heterocyclic aromatic amines with the structure of aminoimidazoazaarene in beef patties.

  2023cites this paper
• A qualitative study among youth in Malaysia: What drives the purchase of roasted chicken products by young people seeking a better quality of life?

  2023cites this paper
• The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid.

  2023cites this paper
• Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage.

  2023cites this paper
• Mutagens in commercial food processing and its microbial transformation

  2023cites this paper
• Restructured meat products quality of turkey meat

  2023cites this paper
• Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

  2023cites this paper
• Visualized detection of quality change of cooked beef with condiments by hyperspectral imaging technique

  2022cites this paper
• The Impact of Meat Intake on Bladder Cancer Incidence: Is It Really a Relevant Risk?

  2022cites this paper
• Improving air-fried squid quality using high internal phase emulsion coating

  2022cites this paper
• Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry.

  2022cites this paper
• Propolis extract reduces heterocyclic aromatic amine formation in chicken thigh meat

  2022cites this paper
• Healthier Meat Products Are Fashionable—Consumers Love Fashion

  2022cites this paper
• Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards.

  2021cites this paper
• Assessment of Food Safety and Physicochemical Properties of Sous-vide Cooked Steak in Lebanon

  2021cites this paper
• Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing

  2021cites this paper
• Inhibitory effect of sugarcane (Saccharum officinarum L.) molasses extract on the formation of heterocyclic amines in deep-fried chicken wings

  2021cites this paper
• Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying.

  2021cites this paper
• A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing

  2021cites this paper
• Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb.

  2020cites this paper
• Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

  2020cites this paper
• Potential carcinogenic heterocyclic aromatic amines (HAAs) in foodstuffs: Formation, extraction, analytical methods, and mitigation strategies.

  2020cites this paper
• Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats

  2020cites this paper
• Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects.

  2020cites this paper
• The Impact of Diet on the Involvement of Non-Coding RNAs, Extracellular Vesicles, and Gut Microbiome-Virome in Colorectal Cancer Initiation and Progression

  2020cites this paper
• Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis.

  2020cites this paper
• Determination of Heterocyclic Aromatic Amines at Different Depths of Meat Samples using Gas Chromatography Coupled with Mass Spectrometry

  2019cites this paper
• Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

  2019cites this paper
• The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso ( Huso huso ) fillet

  2019cites this paper
• Effects of Food Processing on the Stability and Quality of Shellfish Allergens

  2019cites this paper
• THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT

  2019cites this paper
• Biogenic Amines on Food Safety

  2019cites this paper
• Human Health Benefits of Plant Bioactive Compounds

  2019cites this paper
• Quantitative analysis of fourteen heterocyclic aromatic amines in bakery products by a modified QuEChERS method coupled to ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS).

  2019cites this paper
• Effects of “Doneness” Level on PAH Concentrations in Charcoal-Grilled Beef and Chicken: An Egyptian Study Case

  2019cites this paper
• Inhibitory effect of the extract from Sonchus olearleu on the formation of carcinogenic heterocyclic aromatic amines during the pork cooking.

  2019cites this paper
• Effect of Heat on Food Properties

  2019cites this paper
• Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.

  2018cites this paper
• FOODS AND FOOD GROUPS ASSOCIATED WITH COLORECTAL CANCER: A CASE-CONTROL STUDY

  2018cites this paper
• Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants.

  2018cites this paper
• Effects of common cooking heat treatments on selenium content and speciation in garlic

  2018cites this paper
• Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

  2018cites this paper
• Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage

  2018cites this paper
• Dual Effects of Creatinine on the Formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP).

  2018cites this paper
• Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo.

  2018cites this paper
• Poultry and Fish Consumption in Relation to Total Cancer Mortality: A Meta-Analysis of Prospective Studies

  2018cites this paper
• The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

  2018cites this paper
• 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.

  2017cites this paper
• The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms

  2017cites this paper
• Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties.

  2017cites this paper
• Food properties and dietary habits in colorectal cancer prevention and development

  2017cites this paper
• An insight into anti-diabetic properties of dietary phytochemicals

  2017cites this paper
• Storage Stability of Garlic Fortified Chicken Bites

  2017cites this paper
• Simultaneous determination of 9 heterocyclic aromatic amines in pork products by liquid chromatography coupled with triple quadrupole tandem mass spectrometry

  2017cites this paper
• Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols

  2017cites this paper
• Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods

  2016cites this paper
• Can Dietary Polyphenols Prevent the Formation of Toxic Compounds from Maillard Reaction?

  2016cites this paper
• Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.

  2016cites this paper
• Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

  2016cites this paper
• The Role of Bioactive Dietary Components in Modulating miRNA Expression in Colorectal Cancer

  2016cites this paper
• Reviews of Science for Science Librarians: Meat Science around the World, 1980–2014

  2015cites this paper
• Aromatic amine contents, component distributions and risk assessment in sludge from 10 textile-dyeing plants.

  2015cites this paper
• 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants

  2015cites this paper
• Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

  2015cites this paper