Heterocyclic Aromatic Amines in Chicken Products

Year 2024, Volume: 2 Issue: 2, 44 - 51, 23.08.2024

Adem Savaş

Abstract

In the contemporary era, alongside heightened awareness, there is a discernible shift in societal attitudes towards the value placed on health. There is a growing interest in foods that are perceived to be healthier and more functional. Meat and meat products are very valuable in this respect. Meat and meat products represent a significant component of the human diet, occupying a prominent position among animal-based foods. These foods are becoming increasingly important in terms of their nutritional value. Chicken meat, which plays an important role in meat products, is one of the most consumed meats due to a number of positive attributes, including its sensory properties, low cost and healthy nutritional profile. The demand for poultry meat is increasing on a daily basis due to its cost-effectiveness, expediency, ease of preparation, and nutritional profile, which encompasses a substantial range of essential nutrients. It should be noted, however, that these meat products are subject to a cooking process prior to consumption. While the cooking process is responsible for the desired taste, flavour and aroma for the consumer, it can also result in the formation of mutagenic and carcinogenic compounds that are highly detrimental to human health. Heterocyclic aromatic amines (HAAs) are toxic compounds that are formed during the cooking of protein-rich foods. This review study examines the relationship between the increasing consumption of chicken meat and the formation of HAAs.

Keywords

Meat and meat products , chicken meat , heterocyclic aromatic amines , health

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