Journal of Food Processing & Technology

Mevlüde Kizil

Publications

• Research Article
  A Review on the Formation of Carcinogenic/Mutagenic Heterocyclic Aromatic Amines
  Author(s): Mevlüde Kizil, Fatih Oz and H Tanju BeslerMevlüde Kizil, Fatih Oz and H Tanju Besler
  
  Mutagenic and/or carcinogenic heterocyclic aromatic amines (HCAs) have been found in meat and fish cooked at temperatures over 150ºC. To date, more than 25 HCAs have been isolated and identified in cooked meat and meat products as potent mutagens in the Ames/Salmonella test. HCAs are potent mutagens at ng/g levels in cooked foods and play an important role in the etiology of human cancer. Major precursors of HCAs are creatine and/or creatinine, amino acids and reducing sugars. IQ-type HCAs are formed by heat induced non enzymatic browning known as Maillard reaction which involves creati(ni)ne, amino acid and sugars whereas amino-carbolines are mainly formed by pyrolysis of amino acids and proteins at higher temperatures above 300ºC. Concentrations and variety of HCAs can be dependent on many factors such as precursor level, meat type, cooking method, cooking duration, pH and.. Read More»
  DOI: 10.4172/2157-7110.1000120

  Abstract PDF