What is heterocyclic aromatic amines?
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame (1).
What is a heterocyclic amine give an example?
For example, heterocyclic amines are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids and creatine (a chemical found in muscles) react at high cooking temperatures.
What are heterocyclic amino acids?
Referring to any organic compound forming a ring made up of carbon atoms and at least one atom other than carbon. Examples of heterocyclic amino acids are proline, hydroxyproline, tryptophan, and histidine (see amino acid). The porphyrin portion of heme is made up of heterocyclic rings (see heme).
Why are heterocyclic amines bad?
Heterocyclic amines (HCAs) are the carcinogenic and mutagenic chemicals formed from cooking muscle meats such as beef, pork, fowl, and fish. Seventeen different HCAs resulting from the cooking of muscle meats have been identified, which may pose human cancer risk.
What is the heterocyclic amine in histidine?
Another five-membered heterocyclic amine is imidazole which is part of the amino acid histidine.
What do heterocyclic amines do?
A chemical that is formed when meat, poultry, or fish is cooked at high temperatures, such as frying, broiling, and barbecuing. Heterocyclic amines are carcinogens (substances that may cause cancer). Also called HCA.
Are heterocyclic amines polar?
Heterocyclic aromatic amines (HAAs) are the substances with a high mutagenic and carcinogenic potential (Sugimura, 1997). The non-polar HAAs are normally formed as pyrolysis products of amino acids (without creatine/creatinine) at higher cooking temperatures than polar HAAs (Murkovic 2004).
How do you prevent heterocyclic amines?
Conclusion: Lowering the pan temperature and turning the patties frequently can greatly reduce the formation of heterocyclic amines and can simultaneously achieve bacterial inactivation with little or no increase in cooking time, ensuring a product that is safe for human consumption.
What are heterocyclic amines HCAs )? How can these pose a health issue when grilling meat?
Cooking meat at high temperatures produces cancer-causing chemicals called heterocyclic amines.
- Cooking meat at high temperatures produces cancer-causing chemicals called heterocyclic amines (HCAs), particularly if it produces char marks, explains Dr.
- When fat hits an open flame, it produces PAHs.