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

Studies have shown that both vitamin E and rosemary extract have a strong inhibitory effect on the formation of HAA in meat products during heat treatment. Moreover, in the reaction of MeIQx and PhIP formation, most significant impact was achieved by adding vitamin E to the product. The effect of adding rosemary extract to chopped semi-finished beef products was also studied in another work [15]. In addition to rosemary extract, they have studied the inhibitory effect of grape seed extract. Grape seed extract was added to the product by adding 1.5 g of a water-in-oil emulsion at concentrations of 0.2%, 0.4%, 0.6%, and 0.8%. Rosemary extract was added to the product by adding 1.5 g of sunflower oil with concentrations of 0.12%, 0.4%, 0.6%, 1.0%, and 1.5%. Meat products with the addition of 1.5 g of sunflower oil and 1.5 g of a water-in-oil emulsion were taken as control samples. The results obtained are shown in tables 2 and 3. Table 2: The effect of adding grape seed extract on the amount of HAA formed in beef cutlets [15]. Analyte Control sample Grape seed extract added in water-in-oil emulsion at concentrations, % 0,2 0,4 0,6 0,8 MeIQ, ng/g 1,0±0,27 0,5±0,1 0,5±0,1 0,4±0,04 0,3±0,01 PhIP, ng/g 0,3±0,07 0,2±0,04 0,2±0,04 0,2±0,08 <0,02 Norharman, ng/g 0,5±0,02 0,5±0,01 0,5±0,03 0,7±0,03 0,6±0,01 Harman, ng/g 1,1±0,02 1,1±0,02 1,1±0,02 1,6±0,02 1,7±0,02 Table 3: The effect of adding rosemary extract on the amount of GAA formed [15]. Analyte Control sample Rosemary extract added in sunflower oil in concentrations, % 0,12 0,4 0,6 1,0 1,5 MeIQ, ng/g 0,7±0,05 0,6±0,07 0,6±0,07 0,6±0,04 0,5±0,05 0,3±0,03 PhIP, ng/g 0,2±0,02 0,2±0,02 0,1±0,04 0,1±0,03 0,06±0,01 0,02±0,01 Norharman, ng/g 0,2±0,02 0,3±0,03 0,3±0,01 0,3±0,01 0,2±0,01 0,3±0,02 Harman, ng/g 0,6±0,01 0,9±0,09 0,9±0,09 0,5±0,05 0,6±0,02 0,6±0,05 The results of the studies have shown that for such HAAs as MeIQx and PhIP, the most significant reduction was achieved when the water-in-oil emulsion with a grape seed extract concentration of 0.8% was added to the product. However, this method has led to an increase in the amount of HAA such as Harman and Norharman. The addition of rosemary extract to the product, in the same way as in [13], described earlier, led to a decrease in the amount of HAA formed, but in this case, the inhibitory effect was weaker. This may be due either to differences in the oils used to add rosemary extract to the meat product or to the heat treatment method sincein [15], the concentrations of HAA were significantly lower than in the studies conducted in [13]. In [16], the inhibitory effect of pomegranate seed extract was studied in the preparation of minced poultry and beef products. Here, in addition to the meat component and a potential inhibitor were also added to the minced meat fat to achieve 25% fatness, breadcrumbs in an amount of 20% by weight of the product, onion, salt, and spices. Then the pomegranate seed extract was added at a concentration of 0.5%. Next, the minced meat was formed into cutlets 1.5 cm thick and 5.0 cm in diameter, weighing approximately 30 g. The products were subjected to heat treatment in four ways: 1. Baking in the oven for 27 minutes at 180˚C 2. Frying in a pan at 180°C for 8 minutes on each side without using oil 3. Charcoal barbecue. For this, a kilogram of coals was used. After the combustion of charcoal the product was cooked for 10 minutes on each side. The distance between the coals and the product was 8 cm. The surface temperature of the products, in this case, was about 280˚ С 4. Deep frying at 150˚C oil temperature for 5 minutes The results are shown in Table 4. Table 4: Results of the study of the inhibitory effect of pomegranate seed extract [16]. Heat treatment method Analyte PhiP, ng/g Norharman , ng/g Harman, ng/g IQ, ng/g MeIQx, ng/g Beef 1 Control sample 0,57±0,06 2,65±0,14 1,29±0,12 139,21±15, 39 29,55±5,05 Experiment sample 0,48±0,12 3,43±0,14 2,10±0,39 126,71±17, 55 30,21±9,07 2 Control sample 1,11±0,18 3,14±0,55 1,38±0,03 44,65±0,77 n/d 1 Year 2022 3 © 2022 Global Journals 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