Monitoring studies of the content of heterocyclic aromatic amines in second-course meals with chilled side dishes sold in the Russian Federation

The research carried out allowed establishing that during the industrial preparation of second-course meals with garnish in the meat components, heterocyclic aromatic amines are formed. Heterocyclic aromatic amines were found in all samples tested. However, the lack of information on the preparation...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-01, Vol.954 (1), p.12088
Main Authors: Utyanov, D A, Kulikovskii, A V, Knyazeva, A S, Khvostov, D V, Kurzova, A A
Format: Article
Language:English
Subjects:
Amines
Meals
Meat
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Summary:The research carried out allowed establishing that during the industrial preparation of second-course meals with garnish in the meat components, heterocyclic aromatic amines are formed. Heterocyclic aromatic amines were found in all samples tested. However, the lack of information on the preparation technology of the selected samples does not allow a complete analysis of the results obtained. However, it is worth noting that the largest amount of heterocyclic aromatic amines was formed in samples with chicken meat cooked at the highest temperatures relative to other samples, judging by its appearance. The presence of heterocyclic aromatic amines in all studied samples indicates the potential harm of consuming such products for human health.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/954/1/012088