Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products. The  Review

Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products. The Review

Dmitry A. Utyanov

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Andrey V. Kulikovskii

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Alexandra S. Knyazeva

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Anastasia A. Kurzova

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Ways to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products. The Review

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Abstract

This review presents the results of studies on the issue of reducing the amount of heterocyclic aromatic amines formed in meat products. The analyzed works have shown that it is possible to influence the amount of heterocyclic aromatic amines through their precursors, heat treatment of meat products, and the introduction of non-meat ingredients into the recipe. An analysis of works devoted to the effect of temperature and duration of heat treatment on the amount of heterocyclic aromatic amines formed is presented. As a result of the analysis, it was found that free amino acids, moisture, and the water-holding capacity of the raw material play an essetial role in the formation of heterocyclic aromatic amines. Many analyzed works proved the inhibitory effect of vitamin E in the formation of heterocyclic aromatic amines. Inhibitory effects of pomegranate seed extract, artichoke extract are described. The impact of replacing animal fat with vegetable oils on the amount of heterocyclic aromatic amines formed is described.

References

15 Cites in Article

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Not applicable for this article.

How to Cite This Article

Dmitry A. Utyanov. 2026. \u201cWays to Reduce the Amount of Heterocyclic Aromatic Amines Formed in Meat Products. The Review\u201d. Global Journal of Science Frontier Research - H: Environment & Environmental geology GJSFR-H Volume 22 (GJSFR Volume 22 Issue H1).

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GJSFR Volume 22 Issue H1

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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GJSFR-H Classification DDC Code: 615.78 LCC Code: QP801.B66

Submission ReceivedFebruary 15, 2022
Peer Review Double Blind
Handling Editor
Accepted February 22, 2022
Published April 16, 2022

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April 16, 2022

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