PSV-33 Studies of heterocyclic aromatic amines accumulation in meat products, depending on the raw materials type and the heat treatment duration

Steaks weighing 150.0±1.0 g and 2.5 cm thick were formed from chicken, pork and beef. After steaks formation they were fried using electric grill in temperature 230°C. First set of steaks were fried during 5 mins on each side, second one – during 7.5 mins, and the third set were fried during 10 mins on each side. After frying, steaks were tested for 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-Amino-1-methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) content. Analysis of HAAs was performed by HPLC system (Agilent 1200) with QQQ MC/MC detector (Agilent 6410B). The studies did not show a large difference in the total concentration of HAAs formed during frying of pork and beef, but the amount of HAAs in chicken is 1.5–2 times less than in pork or beef. This may be caused by the lowest fat content in poultry meat relative to other types of meat. At the same time, an increase in the duration of heat treatment by 2.5 minutes on each side increases the amount of HAA formed in the product almost by 1.5 times. Total amount of HAAs detected in fried chicken: 22.45, 35.76 and 54.36 ng/g for 10, 15 and 20 minutes of heat treatment duration. Total amount of HAAs detected in fried pork: 47.09, 73.68 and 112.39 ng/g for 10, 15 and 20 minutes of heat treatment duration. Total amount of HAAs detected in fried beef: 42.56, 61.91 and 92.21 ng/g for 10, 15 and 20 minutes of heat treatment duration. The results of HAAs content are shown in table 1. Research conducted as part of the state assignment of Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences 0585-2019-0007.

EFFICIENCY OF REINFORCEMENT OF TECHNOLOGICAL SOIL BY MINERAL MODIFIERS

The effect of temperature and duration of heat treatment of samples based on a highly concentrated ceramic binder suspension (HCBS) of a composite composition (bauxite + 11% VDKS), as well as with an additional content of 15% silicon carbide on their phase composition, structure, and some properties is studied. Long-term heat treatment (60 and 120 hours) in the temperature range 1300 - 1400 ° C is carried out in a tunnel kiln for firing dinas. In the process of heat treatment, the process of formation of secondary mullite, the oxidation of SiC followed by mullite formation, proceeds. The influence of the heat treatment duration on the phase composition, as well as the strength, apparent density, growth, SIC oxidation state, and bending strength of samples containing 15% SiC are characterized. It is found that the minimum porosity value (2.7 %) is observed when the heat treatment duration is 8 hours. This drop in porosity and a slight decrease in density is due to a certain degree of mullitization or SiC oxidation, but also to the formation of a significant volume of closed porosity. With increasing the duration of the firing process to 60 and 120 hours, the porosity indicators increase significantly, and the density decreases sharply.