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

Experiment sample 0,42±0,03 2,45±0,14 1,14±012 60,69±23,2 4 13,05±0,88 3 Control sample 1,23±0,15 6,87±0,28 1,32±0,18 303,06±19, 94 35,21±8,30 Experiment sample 0,39±0,03 5,20±0,42 1,08±0,03 188,71±21, 59 15,18±6,59 4 Control sample 0,69±0,03 1,88±0,11 n/d 122,80±4,2 5 29,72±1,41 Experiment sample 0,51±0,09 2,26±0,13 n/d 67,91±7,44 12,90±3,37 Poultry 1 Control sample 1,92±0,03 5,49±0,55 1,20±0,0 58,79±9,70 23,04±0,57 Experiment sample 0,48±0,06 3,04±0,14 2,46±0,12 83,74±144 66,54±10,3 3 2 Control sample 0,75±0,03 4,73±0,03 3,21±0,18 5,53±1,12 6,06±2,16 Experiment sample 0,24±0,03 3,24±0,13 2,31±0,12 12,73±2,95 7,17±0,84 3 Control sample 0,87±0,21 11,47±0,14 3,42±0,12 55,54±16,1 7 n/d Experiment sample 0,24±0,09 4,90±0,26 2,73±0,18 34,55±1,06 26,20±4,71 4 Control sample 0,30±0,03 2,26±0,13 n/d 7,97±4 ,04 111,62±12, 18 Experiment sample 0,48±0,06 1,08±0,14 n/d 4,31±2,31 56,49±6,63 As can be seen from Table 4, there was an increase in the amount of HAA formed in many experimental samples relative to control samples. This is most likely due to a much larger number of factors that can affect the amount of HAA formation since the product contained many more components besides meat and a potential inhibitor. In [17], the inhibitory effect of hawthorn extract was studied. In this work, steaks 1 cm thick were prepared from poultry and beef, which were treated by rubbing in solutions of hawthorn extract in distilled water with concentrations of 0.5% and 1.0%. Products were subjected to heat treatment by frying in a pan and baking in an oven at temperatures of 150˚ С , 200˚ С and 250˚ С . The results are shown in tables 5 and 6. Table 5: Effect of hawthorn extract on the formation of HAA in chicken [17]. Heat treatment method Tempterature of heat treatment, ˚ С Concentration of hawtorn exract, % Analyte IQ, ng/g IQxng/g MeIQng/g MeIQxng/g Pan frying 150 0 n/d 0,14 0,82 0,05 0,5 0,18 0,12 0,15 0,43 1,0 n/d 0,18 n/d 0,60 200 0 0,17 0,17 n/d 0,45 0,5 0,17 0,17 n/d 0,49 1,0 n/d n/d n/d 0,38 250 0 1,52 0,14 n/d 0,79 0,5 n/d n/d 0,46 0,41 1,0 n/d n/d 0,43 0,52 Baking 150 0 n/d 0,38 n/d n/d 0,5 n/d n/d n/d n/d 1,0 n/d 0,03 n/d n/d 200 0 n/d 0,15 n/d 0,14 0,5 n/d 0,20 n/d n/d 1,0 n/d 0,14 n/d n/d 250 0 0,38 0,69 0,19 0,60 0,5 n/d 0,64 0,29 0,60 1,0 4,47 n/d n/d 0,58 © 2022 Global Journals 1 Year 2022 4 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