Food Research Institute

Hou, C. – Kang, N. – Schlosser, C. – Zhao, M. – Wang, Z. – Zhang, D.
Heterocyclic aromatic amines in commercial Chinese dried meat products
Journal of Food and Nutrition Research, 57, 2018, No. 2, s. 151-160

Dequan Zhang, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuanmingyuan West Road, Hai-Dian District, Beijing 100193, China. E-mail: dequan_zhang0118@126.com

Received 10 December 2017; accepted 11 January 2018; published online 4 April 2018

Summary: Heterocyclic aromatic amines (HAAs) are mutagenic and/or carcinogenic compounds formed in meat during processing. Dry meat products are known to have a high level of HAAs, while only few studies focused on the factors affecting the formation of HAAs. The aim of this study was to investigate the impact of different factors (manufacture methods, spices, breed and production place) on formation of HAAs in Chinese dried meat products. The results revealed that the manufacture methods impacted the contents of HAAs, roast non-deep frying production > natural air-drying method > deep frying method. Analysis of air-dried beef with different spices confirmed that spices inhibited HAAs formation. However, spices seemed to increase HAAs levels in air-dried yak samples. The total content of HAAs in dried product from Chinese yellow cattle was higher than that of other selected breeds (Aberdeen Angus cattle and Chinese yak). Beef jerky from Sichuan had higher HAAs contents than that from Inner Mongolia. Yak jerky from Sichuan had lower HAAs amounts than that from Qinghai. Overall, this study indicates that processing methods, spices, the breed and the place affected the HAAs levels in dried beef jerky products. However, additional studies are needed to determine the interaction of several factors.

Keywords: heterocyclic aromatic amines; dried meat; breed; spice; beef jerky

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