Journal article

Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)

Muhammad Asim Shabbir, Ali Raza, Faqir Muhammad Anjum, Moazzam Rafiq Khan, Hafiz Ansar Rasul Suleria

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | TAYLOR & FRANCIS INC | Published : 2015

Abstract

Meat is one of the most imperative protein sources available with respect to its production and consumption. It is the richest source of some valuable nutrients like proteins, essential amino acids, polyunsaturated fatty acids, vitamins, and minerals like iron, zinc, and selenium. Thermal treatment produces conformational changes in protein structure as well as flavor, texture, and appearance, and chemical properties of the ingredients are also changed. Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed during the cooking of meat at high temperature. The review paper highlights the effects of various cooking methods, i.e., pan-frying, deep-frying, charcoal grilling,..

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University of Melbourne Researchers