Impact of storage-induced chemical changes on heterocyclic amine formation in chicken breast meat

Although thermal processing generates carcinogenic heterocyclic amines (HCAs) in cooked meat, previous research has largely focused on cooking-stage variables, leaving the biochemical impact of the pre-cooking storage phase poorly understood. During storage, lipid and protein oxidation products accumulate along with proteolytic shifts, which can alter the precursor matrix required for the Maillard reaction. This study evaluates how varying storage conditions influence subsequent HCA formation in chicken breast. Refrigerated storage for 14 days promoted oxidation and proteolysis, substantially altering volatile carbonyl and free amino acid profiles. These changes established a reactive precursor environment in which accumulated carbonyls and amino acids coexisted, potentially contributing to the formation of most individual HCAs during subsequent cooking. In contrast, frozen storage effectively suppressed oxidative degradation and reduced overall HCA accumulation, except for PhIP. Ultimately, monitoring storage-phase chemical indicators enables HCA prediction and mitigation, offering a proactive approach to food safety management.