Antioxidant Capacity and Effect of Spices on Heterocyclic Amines Formation in Meat Products

Abstract:

Spice is an important natural food additive，that widely used during food processing.A large number of researches have shown that it can not only enhance the fragrance and color，but also extend the shelf life of food since they are rich in phenolic compounds. This paper summarized the functional ingredients of spices，especially the antioxidant components and its effects on carcinogenic and mutagenic heterocyclic amine formation during meat processing，so as to provide references for the applications of spices in the safety control of meat processing procedures.