Global Journal of Science Frontier Research, H: Environment & Earth Science, Volume 22 Issue 1

© 2022. Dmitry A. Utyanov, Andrey V. Kulikovskii, Alexandra S. Knyazeva & Anastasia A. Kurzova. This research/review article is distributed under the terms of the Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0). You must give appropriate credit to authors and reference this article if parts of the article are reproduced in any manner. Applicable licensing terms are at https://creativecommons.org/licenses/by-nc-nd/4.0/. Global Journal of Science Frontier Research: H Environment & Earth Science Volume 22 Issue 1 Version 1.0 Year 2022 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4626 & Print ISSN: 0975-5896 Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products. The Review By Dmitry A. Utyanov, Andrey V. Kulikovskii, Alexandra S. Knyazeva & Anastasia A. Kurzova V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Abstract- This review presents the results of studies on the issue of reducing the amount of heterocyclic aromatic amines formed in meat products. The analyzed works have shown that it is possible to influence the amount of heterocyclic aromatic amines through their precursors, heat treatment of meat products, and the introduction of non-meat ingredients into the recipe. An analysis of works devoted to the effect of temperature and duration of heat treatment on the amount of heterocyclic aromatic amines formed is presented. As a result of the analysis, it was found that free amino acids, moisture, and the water-holding capacity of the raw material play an essetial role in the formation of heterocyclic aromatic amines. Many analyzed works proved the inhibitory effect of vitamin E in the formation of heterocyclic aromatic amines. Inhibitory effects of pomegranate seed extract, artichoke extract are described. The impact of replacing animal fat with vegetable oils on the amount of heterocyclic aromatic amines formed is described. Keywords: heterocyclic aromatic amines, meat products, inhibitors, precursors, catalysts, heat treatment, extracts, antioxidant activity. GJSFR-H Classification: DDC Code: 615.78 LCC Code: QP801.B66 WaystoReducetheAmountofHeterocyclicAromaticAminesFormedinMeatProductsTheReview Strictly as per the compliance and regulations of:

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