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

Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products the Review Dmitry A. Utyanov α , Andrey V. Kulikovskii σ , Alexandra S. Knyazeva ρ & Anastasia A. Kurzova Ѡ 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. Abbreviations HAA - heterocyclic aromatic amines IQ - 2-amino-3-methyl-imidazo[4,5-f]-quinoline IQx - 2-amino-3-methyl-imidazo[4,5-f]-quinoxaline MeIQ - 2-amino-3,4-dimethyl-imidazo[4,5-b]-quinoline DiMeIQx - 2-amino-3,4,8-trimethyl-imidazo[4,5-f]-quin- oxaline PhIP - 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine n/d - not detected I. I ntroduction uring the heat treatment of meat products, due to its complex chemical composition, a large number of new chemical compounds are formed. Often, these compounds have carcinogenic and mutagenic activity. These carcinogens include HAA, which are formed in meat products during its high- temperature heat treatment as products of the Maillard reaction. The carcinogenic and mutagenic potential of HAA has been proven by many works on laboratory animals and protozoa [1-3]. Consumption of products with HAA is associated with the occurrence of cancer in humans, precisely with cancer of the gastrointestinal tract [4-6]. Considering the potential danger of HAA, it is necessary to find ways to reduce their formation in meat products during heat treatment. This paper is the review of articles that present studies on reducing the amount of HAA. Based on the analysis, it was found that a decrease in the amount of HAA formed in the product is possible in the following ways: − impact on HAA precursors; − changing cooking modes; − changing recipes. II. M ain P art a) Precursors Since the amino-imidazoarenes group is formed during the Maillard reaction, the most obvious way to influence their quantity is to impacton amino acids, creatine/creatinine and carbohydrates in the raw material. It has been established that sugars are one of the main precursors in the formation of HAA. Sugars have been established to be inhibitors in the reaction of HAA formation [7]. In [8], the impact of mono- and disaccharides on the amount of HAA formed was studied. Catalytic effect of mono- and disaccharides have been found in cases when the amount of sugars involved in the reaction are less than creatine/creatinine, but in cases when there are more sugars than creatine/creatinine, they have a strong inhibitory effect. This is due to the fact that during the Maillard reaction from sugars, with their excess, 5-hydroxymethyl-2- D 1 Year 2022 1 © 2022 Global Journals Global Journal of Science Frontier Research Volume XXII Issue ersion I VI ( H ) Author α : Cand. Sci. (Eng.), Researcher of the Laboratory for Scientific and Methodological Works, Biological and Analytical Research, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Russian Federation, Moscow, Talalikhinast., 26. e-mail: d.utyanov@fncps.ru Author σ : Cand. Sci. (Eng.), Head of the Laboratory for Scientific and Methodological Works, Biological and Analytical Research, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Russian Federation, 109316, Moscow, Talalikhinast., 26. e-mail: a.kulikovskii@fncps.ru Author ρ Ѡ : Junior researcher of the Laboratory for Scientific and Methodological Works, Biological and Analytical Research, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Russian Federation, 109316, Moscow, Talalikhinast., 26. e-mails: a.knyazeva@fncps.ru , a.kurzova@fncps.ru