Review on Formation Mechanism and Mitigation Strategy of Benzo(a)pyrene in Heating-Processed Meat Foods
Roast,smoked,fried meat foods with delicious flavors and good taste are popular in consumers.Polycyclic aromatic hydrocarbons are formed when the meat is baked,smoked,and fried,and among them,benzo(a)pyrene(BaP)is a class of carcinogens identified by the International Center for Research on Cancer,which is more harmful to human health.The physical and chemical properties,sources and hazards of BaP are briefly introduced,formation mechanism and mitigation strategy of BaP in heating-processed meat foods are reviewed,which provided technical basis for improving the quality and safety of heat-processing meat foods and made further research.
benzo(a)pyrenemeat foodsmitigation strategiesfood safety control
NETL
NSTL
万方数据
