PSV-33 Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration

• Published in: Journal of animal science 2020-11, Vol.98 (Supplement_4), p.363-364
• Main Authors: Utyanov, Dmitry A, Kulikovskii, Andrey V, Knyazeva, Alexandra S, Kuznecova, Oxana A
• Format: Article
• Language: English
• Subjects: Abstracts
• ISSN: 0021-8812; 1525-3163
• DOI: 10.1093/jas/skaa278.638

Steaks weighing 150.0±1.0 g and 2.5 cm thick were formed from chicken, pork and beef. After steaks formation they were fried using electric grill in temperature 230°C. First set of steaks were fried during 5 mins on each side, second one – during 7.5 mins, and the third set were fried during 10 mins on each side. After frying, steaks were tested for 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) content. Analysis of HAAs was performed by HPLC system (Agilent 1200) with QQQ MC/MC detector (Agilent 6410B). The studies did not show a large difference in the total concentration of HAAs formed during frying of pork and beef, but the amount of HAAs in chicken is 1.5–2 times less than in pork or beef. This may be caused by the lowest fat content in poultry meat relative to other types of meat. At the same time, an increase in the duration of heat treatment by 2.5 minutes on each side increases the amount of HAA formed in the product almost by 1.5 times. Total amount of HAAs detected in fried chicken: 22.45, 35.76 and 54.36 ng/g for 10, 15 and 20 minutes of heat treatment duration. Total amount of HAAs detected in fried pork: 47.09, 73.68 and 112.39 ng/g for 10, 15 and 20 minutes of heat treatment duration. Total amount of HAAs detected in fried beef: 42.56, 61.91 and 92.21 ng/g for 10, 15 and 20 minutes of heat treatment duration. The results of HAAs content are shown in table 1. Research conducted as part of the state assignment of Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 0585-2019-0007.