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

Table 6: Effect of hawthorn extract on the formation of HAA in beef [17]. Heat treatment method Tempterature of heat treatment, ˚ С Concentration of hawtorn exract, % Аналит IQ, ng/g IQx, ng/g MeIQ, ng/g MeIQx, ng/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 n/d 0,17 n/d 0,45 0,5 n/d 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 The results obtained are highly contradictory since were observed an increase and a decrease in the amount of HAA in the experimental samples relative to the control ones. Such results can be explained either by the method of adding the extract, which does not allow uniform distribution of the potential inhibitor in the product, in contrast to the cases when it is added to minced meat or by the absence of pronounced inhibitory properties in the hawthorn extract. Similarly, the inhibitory properties of the artichoke extract were studied in [18]. As in [17], steaks 1 cm thick were prepared from poultry and beef meat, which were treated by rubbing artichoke extract solutions 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 7 and 8. Table 7: Effect of artichoke extract on the formation of HAA in chicken [18]. Heat treatment method Tempterature of heat treatment, ˚ С Concentration of artichoke exract, % PhIP, ng/g IQxng/g MeIQng/g MeIQxng/g Pan frying 150 0 n/d 0,07±0,02 0,85±0,12 0,29±0,04 0,5 n/d 0,15±0,01 1,71±0,33 0,60±0,12 1,0 n/d 0,16±0,02 1,58±0,13 0,60±0,20 200 0 n/d 0,18±0,01 4,79±0,97 1,30±0,45 0,5 n/d 0,49±0,02 3,36±0,42 1,16±0,08 1,0 n/d 0,56±0,05 5,20±1,29 1,91±0,39 250 0 4,86±0,27 1,57±0,04 3,69±0,17 1,40±0,30 0,5 5,14±0,46 1,19±0,39 3,55±1,13 1,50±0,30 1,0 7,00±1,10 1,14±0,16 2,77±0,29 1,21±0,15 Baking 150 0 0,35±0,07 0,08±0,01 n/d n/d 0,5 n/d n/d n/d n/d 1,0 n/d n/d n/d n/d 200 0 n/d 0,09±0,04 0,33±0,06 0,10±0,00 0,5 n/d n/d 0,22±0,02 0,08±0,02 1,0 n/d n/d 0,37±0,03 0,14±0,03 250 0 n/d 0,75±0,07 12,05±1,38 1,66±0,37 0,5 n/d 0,23±0,03 3,24±0,61 0,95±0,10 1,0 n/d 0,26±0,03 3,99±0,36 0,95±0,11 1 Year 2022 5 © 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