Formation of Heterocyclic Aromatic Amines in Relation to Pork Quality and Heat Treatment Parameters

M. Buła; W. Przybylski; D. Jaworska; K. Boruszewska

Formation of Heterocyclic Aromatic Amines in Relation to Pork Quality and Heat Treatment Parameters

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Buła

M. Buła Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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W. Przybylski

W. Przybylski Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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D. Jaworska

D. Jaworska Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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, and

K. Boruszewska

K. Boruszewska Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Warsaw, Poland; wieslaw_przybylski@sggw.pl

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Type:: Chapter

Pages:: 957–958

DOI:: https://doi.org/10.3920/9789086868605_429

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The aim of the research was to analyze the influence of the chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) in meat after heat treatment. Material for analysis was taken from 36 samples of pork with different ultimate pH. The results showed that the studied meat was characterized by a significant variation in chemical composition, especially in precursors of HAAs. The formation of HAAs in meat was significantly related to its quality, chemical composition and heat treatment temperature. These studies also demonstrated the increased amount of HAAs in meat with higher temperature of grilling and in meat with lower pH. The formation of HAAs was associated with the decreasing of sensory quality of grilled meat.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Formation of Heterocyclic Aromatic Amines in Relation to Pork Quality and Heat Treatment Parameters

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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