Studies of HAA accumulation in meat products, depending on the raw materials type and the heat treatment duration

This article addresses the issue of heterocyclic aromatic amines (HAA) accumulation during the process of heat treatment of meat products. There are methodological conditions of HAAs determination using high performance liquid chromatography with mass-spectrometer detection. During the research the most important factors that affect HAAs formation in meat products were identified. The most important factors are heat treatment duration, product contact with the heating surface, and temperature of the heat treatment should be above 150 °C. During research work, the information about HAAs concentration in beef, chicken and pork was obtained. The highest amount of HAAs was formed in beef, in the same time the lowest concentration was detected in poultry. Also the relation between heat treatment duration and HAAs concentration was identified every 5 mins of heat treatment leads to an increase of about 50% of HAAs concentration. Studies have shown that HAA are unique products of post-translational modifications occurring in animal proteins, which can be formed as a result of a biochemical condensation reaction of carboxyl and amine compounds. Safe products manufacturing is impossible without studying the ways of metabolism of protein and the mechanisms of action of organic contaminants.