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

Table 8: Effect of artichoke extract on the formation of HAA in beef [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 3,48±0,47 2,02±0,24 0,68±0,08 0,5 n/d 2,47±0,24 3,20±0,20 1,19±0,18 1,0 n/d 1,59±0,42 2,38±0,40 0,88±0,06 200 0 n/d 2,13±0,13 4,39±0,48 1,44±0,33 0,5 n/d 0,71±0,05 4,71±0,68 1,71±0,33 1,0 n/d 0,45±0,07 4,98±0,23 1,80±0,60 250 0 3,19±0,18 1,54±0,07 6,17±0,39 1,76±0,01 0,5 3,57±0,07 1,31±0,01 5,51±0,13 1,90±0,20 1,0 7,59±0,59 1,95±0,02 6,35±0,04 2,20±0,10 Baking 150 0 4,52±0,26 3,13±0,10 0,14±0,04 n/d 0,5 2,34±0,03 1,92±0,11 0,08±0,01 n/d 1,0 1,48±0,04 1,74±0,05 0,05±0,00 n/d 200 0 0,50±0,0 0,37±0,10 0,19±0,02 0,06±0,3 0,5 n/d 1,59±0,07 n/d n/d 1,0 n/d 1,08±0,01 0,19±0,04 0,05±0,03 250 0 0,53±0,05 2,73±0,03 7,25±0,70 1,25±0,02 0,5 n/d 0,91±0,01 5,93±0,05 1,29±0,45 1,0 n/d 0,87±0,02 0,05±0,03 0,03±0,02 In contrast to hawthorn extract, treatment with artichoke extract solution resulted in a decrease in the amount of HAA formed in the meat product, except for PhIP in chicken and beef samples prepared by frying in a pan at a temperature of 250°C, where a catalytic effect was observed. In [19], the effect of replacing animal fat with vegetable oils was studied. The essence of the experiment was that cutlets were made from defatted pork with the addition of pork fat, sunflower, olive, and pomegranate oils. Sample formulations are shown in Table 9. Table 9: Recipe of research objects. Ingreadients, g/kg Defatted meat Oil Pork fat Salt Water Control 700 0 100 20 180 Sample with sunflower oil 700 40 60 20 180 Sample with olive oil 700 40 60 20 180 Sample with promegranate oil 700 40 60 20 180 From the prepared minced meat, cutlets were formed, weighing about 100 g, 9.0 cm in diameter, and 2.5 cm thick. These cutlets were baked in an oven at temperatures of 180˚ С and 220˚ С until the temperature inside the product reached 73˚ С . The obtained results are shown in Table 10. Table 10: Results of the effect of replacing animal fat with vegetable oils on the amount of HAA formed. Sample Температура обработки IQ, ng/g MeIQ,ng/g MeIQx,ng/g DiMeIQx,ng/g PhIP,ng/g Control 180 n/d 18,26±14,46 8,34±1,78 25,66±1,51 11,43±6,33 220 3,88±3,50 59,70±0,98 13,45±7,43 43,37±15,67 24,07±1,99 With olive oil 180 0,58±0,01 n/d 3,50±0,68 n/d n/d 220 1,30±0,42 n/d 2,52±0,36 1,31±0,22 14,78±1,49 With sunflover oil 180 n/d n/d 4,32±0,50 1,02±0,50 n/d 220 0,64±0,16 n/d 4,31±0,55 5,12±0,35 22,70±1,95 With promegranate oil 180 n/d n/d n/d n/d n/d 220 0,59±0,04 1,31±0,06 n/d n/d n/d The results have shown that replacing of 40% of animal fat in a meat product with vegetable oil leads to a significant reduction in the amount of HAA formed during heat treatment. The decrease in the total amount of HAA in products ranged from 83% to 100%. This effect can be explained by the high content of vitamin E © 2022 Global Journals 1 Year 2022 6 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