title: Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).
abstract: Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling, and roasting, on the formation of HAAs. The levels of HAAs produced in cooked meats vary depending upon the cooking method, time of cooking, and the type of meat being cooked. Metabolic behavior of HAAs is very unique, they interfere in the activity of many enzymes, modify the metabolic pathways, and lead to the adduct formation of DNA. The application of black pepper and several other spices during processing may reduce the formation of these (HAAs) mutagenic compounds.
authors.affiliation: a National Institute of Food Science and Technology, University of Agriculture , Faisalabad , Pakistan.
authors.forename: Muhammad Asim
authors.initials: MA
authors.lastname: Shabbir
authors.forename: Ali
authors.initials: A
authors.lastname: Raza
authors.forename: Faqir Muhammad
authors.initials: FM
authors.lastname: Anjum
authors.forename: Moazzam Rafiq
authors.initials: MR
authors.lastname: Khan
authors.forename: Hafiz Ansar Rasul
authors.initials: HA
authors.lastname: Suleria
mesh_terms: D000588:Amines / Q000737:chemistry*; D000818:Animals; D003296:Cooking / Q000379:methods*; D006571:Heterocyclic Compounds / Q000737:chemistry*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D011506:Proteins / Q000737:chemistry*
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D011506:Proteins
keywords: Meat proteins; and heterocyclic aromatic amines; cooking methods; thermal processing