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Food Science and Human Wellness 2019, 8(3): 244-251 https://doi.org/10.1016/j.fshw.2019.07.003
Review Article | Open Access | Issue | Published: 29 July 2019

Risk assessment of chemical substances of safety concern generated in processed meats

Show Author's Information Mónica Floresa,  Leticia Moraa,  Milagro Reigb,  Fidel Toldráa( )
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, Spain
Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, Camino de vera s/n, 46022, Valencia, Spain
Keywords:
Polycyclic aromatic hydrocarbons, Lipids oxidation, Biogenic amines, Heterocyclic amines, Nitrosamines, Amino acids oxidation, Maillard reaction products
Cite this article:
Flores M, Mora L, Reig M, et al. Risk assessment of chemical substances of safety concern generated in processed meats. Food Science and Human Wellness, 2019, 8(3): 244-251. https://doi.org/10.1016/j.fshw.2019.07.003
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Abstract Full text About this article

This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. These hazardous compounds, their mechanisms of generation, risks for health and ways of preventing its presence in meat products are briefly described in this review.


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About this article

Risk assessment of chemical substances of safety concern generated in processed meats

Show Author's information Mónica Floresa, Leticia Moraa, Milagro Reigb, Fidel Toldráa( )
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980, Paterna, Valencia, Spain
Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de Valencia, Camino de vera s/n, 46022, Valencia, Spain

Abstract

This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions when using nitrite as preservative, the polycyclic aromatic hydrocarbons generated as a consequence of particular smoking processes, heterocyclic aromatic amines generated under particular cooking conditions, compounds released from the oxidation of lipids and proteins, Maillard reaction products like acrylamide and carboxymethyl lysine, and amines that can be generated and accumulated in fermented meats. These hazardous compounds, their mechanisms of generation, risks for health and ways of preventing its presence in meat products are briefly described in this review.

Keywords: Polycyclic aromatic hydrocarbons, Lipids oxidation, Biogenic amines, Heterocyclic amines, Nitrosamines, Amino acids oxidation, Maillard reaction products

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Publication history

Received: 17 April 2019
Revised: 23 July 2019
Accepted: 25 July 2019
Published: 29 July 2019
Issue date: September 2019

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© 2019 "Society information".

Acknowledgements

Acknowledgements

Grants AGL2017-89831-R, AGL2015-64673-R and FEDER funds from the Spanish Ministry of Economy, Industry and Competitiveness are acknowledged. Ramón y Cajal postdoctoral contract to LM is also acknowledged.

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