Study of HAA and PAH accumulation in meat products during its heat treatment using different types of oils

Abstract

Heat treatment of meat inevitably leads to the formation of chemical compounds non characterized for it. New chemical compounds formed in meat during its heat treatment are responsible not only for changing the organoleptic properties of the product, but can also be potential carcinogens and mutagens. One type of such compounds is HAA, the carcinogenic and mutagenic potential of which has been proven in a number of studies on laboratory animals and microorganisms. Concern about consuming of HAA led to a number of studies devoted to searching the ways to reduce the amount of HAA formation. In such studies it was found that the most powerful inhibitors in the formation reaction of HAA are antioxidants, vitamin E in particular. Such studies determined the aim of this work - research the influence of various types of vegetable oils (a rich sources of vitamin E) used during heat treatment of meat on the amount of carcinogens formed in meat products. The research results showed that the greatest reduction in the amount of HAA was achieved in samples with avocado oil - the total reduction relative to the control sample was about 54%. Also, the use of avocado oil led to the formation of fewer PAH. In samples with sunflower oils it was observed the reduction of the HAA amount by 43, 44 and 51%. The lowest inhibitory effect in the reaction of HAA formation was observed in samples with coconut and flaxseed oils - 22 and 9.5% respectively. On the contrary, the use of butter during heat treatment of meat increased the HAA amount - about 15% relative to the control sample. Studies have shown that the use of vegetable oils during heat treatment of meat products can significantly reduce the amount of carcinogens formed in it.