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

furfural is formed, which simultaneously reduces the amount of HAA formed, because of its reaction with creatine/creatinine. Thus, in [9], honey, a rich source of glucose and fructose, have been found as the most effective among all sources of low molecular weight carbohydrates in terms of reducing the amount of HAA. Amino acids, especially unbound amino acids, play a significant role in the formation of HAA since they more easily enter into the reaction of formation of HAA than the bounded in protein amino acids. In [10], a summary of the effect of unbound amino acids on the formation of aminoimidazoarenes is given. The moisture content and water holding capacity of the raw material also affect the amount of HAA formed since moisture acts as a carrier of precursors in the HAA formation reaction, delivering them from the middle of the product to the surface [7]. The fat content of the product also plays a role in the formation of HAA. In [11], it was found that a lower fat content in raw materials leads to a larger amount of HAAs formed. This may be due to the fact that fat, being a good heat carrier, leads to faster cooking of the product, which reduces the amount of HAA in the finished product. b) Heat treatment mode Perhaps the greatest number of works on the issue of HAA formation is devoted to the influence of the heat treatment method. The main provisions established in these works are that the processing temperature should be above 150˚ С , and the longer the heat treatment process lasts, the greater the amount of HAA is formed. Accordingly, during heat treatment such as frying, grilling/barbecuing, and baking, the tremendous amount of HAA is formed. In [12], it was found that an increase in the duration of heat treatment of a meat lump semi-finished product by 2.5 minutes on each side leads to an increase in the amount of HAA by 1.5 times. It was found in [13] that an increase in the duration of heat treatment of chopped semi-finished products by 4 minutes on each side at temperatures from 175°C to 225°C increases the amount of HAA by 2-5 times. The most obvious way to reduce the amount of HAA, in this case, is to reduce the temperature and duration of heat treatment of the product. Still, in this case, the organoleptic properties of the product deteriorate. The prethermal processing by microwave radiation has been noted as the way to reduce the amount of HAA formed during further heat treatment. Studies [14] found that the processing of raw materials in a microwave oven before heat treatment for two minutes leads to a decrease in the amount of PhIP up to 86%. Another method that can reduce the amount of HAA formed is breading the product. However, the breading must be thick enough to do this. Currently, there are not so many works in this area, which indicates the need for research in this direction, given that breading is a relatively common method of technological processing of raw materials. c) Recipe changes Recipes changes are perhaps the simplest and most effective way to influence the amount of HAA produced. Prethermal processing of meat raw materials with ingredients with an established inhibitory effect in the formation of HAA can lead to a significant decrease in their amount. The greatest reduction in the amount of HAA can be achieved by adding antioxidants to the product. Thus, in [13], the effect of adding vitamin E and rosemary extract to chopped semi-finished beef products was studied. Putative inhibitors in the reaction of HAA formation were added to beef cutlets with a fat content of ≈15% in the form of 1% and 10% solutions in 1 cm 3 of corn oil. Cutlets with added corn oil were used as a control sample. The results are presented in Table 1. Table 1: Effect of vitamin E and rosemary extract on the amount of HAA formed in beef cutlets [13] Analyte Concentration of vitamin E and rosemary extract added into beef cutlets Control sample 1% vitamin Е 10% vitamin Е 1% rosemary extract 10% rosemary extract IQ Concentration, ng/g 5,3±3,5 0,7±0,2 0,6±0,2 1,5±0,6 1,5±1,3 Decreasing, % 85,7 88,1 72,4 71,9 MeIQ Concentration, ng/g 3,5±1,2 0,8±0,4 1,3±0,6 0,7±0,3 1,8±0,9 Decreasing, % 78,6 64,3 87,0 47,9 MeIQx Concentration, ng/g 5,7±1,7 2,9±1,9 4,1±0,8 3,8±0,7 5,1±0,3 Decreasing, % 48,0 26,0 30,1 12,1 DiMeIQx Concentration, ng/g 4,7±4,4 1,0±0,3 1,4±0,2 1,1±0,6 1,4±0,1 Decreasing, % 79,2 70,5 77,0 68,3 PhIP Concentration, ng/g 31,3±13,5 9,6±5,3 8,6±3,9 17,4±2,9 17,3±12,1 Decreasing, % 69,0 72,5 44,0 44,6 © 2022 Global Journals 1 Year 2022 2 Global Journal of Science Frontier Research Volume XXII Issue ersion I VI ( H ) Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products the Review

RkJQdWJsaXNoZXIy NTg4NDg=