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Produksi Karsinogen Amina Aromatik Heterosiklik Pada Berbagai Produk Daging Olahan | Saputro | Prosiding Seminar Nasional Tahun 2020

Produksi Karsinogen Amina Aromatik Heterosiklik Pada Berbagai Produk Daging Olahan

Eko Saputro

Abstract


Amina aromatik heterosiklik adalah senyawa yang diproduksi dalam daging yang diperlakukan dengan pemasakan suhu tinggi. Pembentukan zat ini sangat dipengaruhi oleh metode pemasakan, waktu pemasakan, suhu pemasakan, dan jenis daging. Amina heterosiklik mengandung cincin heterosiklik dan kelompok yang mengandung nitrogen dalam struktur mereka. Risiko kanker usus, pankreas, saluran pencernaan, paru-paru, hati, prostat, kulit dan payudara dikaitkan secara jelas dengan konsumsi amina heterosiklik. Senyawa mutagenik ini dapat dilemahkan dengan penambahan ekstrak buah dan sayuran yang berbeda. Beberapa rempahrempah dan antioksidan juga dapat digunakan untuk pengurangan amina heterosiklik ini. Tingkat amina heterosiklik dapat dikurangi dengan pemasakan pada suhu rendah dan dengan mengurangi waktu pemasakan. Pembentukan amina heterosiklik juga bisa dicegah dengan marinasi daging sebelum penggorengan atau pemanggangan dan dengan pra-perlakuan microwave. Tujuan review ini adalah untuk menciptakan kesadaran tentang risiko kesehatan, dan untuk merangsang penelitian lebih lanjut tentang cara yang cocok lainnya untuk mengurangi risiko kanker yang berhubungan dengan konsumsi produk daging yang dimasak.

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References


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