首页|A comprehensive review of advanced glycosylation end products and N-Nitrosamines in thermally processed meat products
A comprehensive review of advanced glycosylation end products and N-Nitrosamines in thermally processed meat products
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NSTL
Elsevier
Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat oxidation during processing and storage, whereas NAs are produced by nitrosation after the addition of nitrite during meat processing. They may have some relevance to human diseases, such as diabetes and cancer. Literature revealed that the contents of fat and protein in meat products and processing methods have a remarkable influence on the formation of AGEs and NAs. These two hazardous substances can be detected in a variety of meat products, and adding antioxidants can effectively inhibit the production of AGEs and NAs. This paper reviews the formation mechanism, influencing factors, detection methods, and inhibition methods of AGEs and NAs in meat products and discusses their exposure values in meat products to provide reference for people's healthy diet and understand and control the levels of AGEs and NAs in meat products.
Advanced glycation end productsN-nitrosaminesMeat productsFood processingHealthy diet
NSTL
Elsevier
