АВТОРЫ: Канд. техн. наук А.В. Куликовский, Д.А. Утьянов, А.С. Князева ФНЦ пищевых систем им. В.М. Горбатова Д-р хим. наук, проф. А.Н. Иванкин, А.М. Сорокин НИУ МГТУ им. Н.Э. Баумана

КЛЮЧЕВЫЕ СЛОВА: Мясо, мясопродукты, гетероциклические ароматические амины

АННОТАЦИЯ: Гетероциклические ароматические амины (ГАА) определяются как класс ядовитых соединений, образующихся в белковых пищевых продуктах во время тепловой обработки и формировании вкусоароматических свойств. Показано, что при традиционных тепловых ре- жимах обработки животного сырья возможно образование в продуктах на основе свинины и говядины до 72 нг/кг ГАА. Это с учетом современных тенденций в науке должно при- влекать значительное внимание к проблеме производства безопасной пищевой продукции.

Risks of the development of heterocyclic aromatic amines in meat products

Authors: A.V.Kulikovsky, D.A. Utianov, A.S.Knyazeva Gorbatov Research Center for Food Systems A.N.Ivankin, A.M.Sorokin Bauman Moscow State Technical University

Key words: Meat, meat products, heterocyclic aromatic amines.

Abstract. Heterocyclic aromatic amines (HAAs) are defined as a class of toxic compounds formed in protein foods during heat treatment and the formation of taste and ar-omatic properties. It is shown that under traditional thermal conditions for pro-cessing animal raw materials, formation of HAAs is possible in products based on pork and beef up to 72 ng / kg. Taking into account current trends in science, this should attract considerable attention to the problem of producing safe food products.

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