meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2025-10-4-366-373meat-530Research ArticleСтатьиStudy of MeIQx and PhIP accumulation in pork patties during their sequential heat treatment.https://orcid.org/0000-0001-7693-3032UtyanovD. A.

Dmitry A. Utyanov, Candidate of Technical Sciences, Researcher, Laboratory of Scientifically-Methodical Works and Control-Analytical Researches

d.utyanov@fncps.ruhttps://orcid.org/0009-0003-7660-1291IvanovA. A.

Alexey A. Ivanov, Junior Researcher, Laboratory of Scientifically-Methodical Works and Control-Analytical Researches

a.ivanov@fncps.ruhttps://orcid.org/0009-0006-8362-0329MurashkinV. V.

Vladislav V. Murashkin, Category 1 Engineer, Department of Consulting and Methodological Support

v.murashkin@fncps.ruhttps://orcid.org/0000-0003-1862-7410ZakharovaV. A.

Varvara A. Zakharova, Junior Researcher, Laboratory of Scientifically-Methodical Works and Control-Analytical Researches

v.zakharova@fncps.ruhttps://orcid.org/0000-0001-5897-2775BuhteevaYu. M.

Yuliya M. Buhteeva, Candidate of Technical Sciences, Docent, Department of Technology and Biotechnology of Meat and Meat Products

BukhteevaYM@mgupp.ruV. M. Gorbatov Federal Research Center for Food SystemsRussian FederationRussian Biotechnological UniversityRussian Federation202514012026104366373Copyright © Utyanov D.A., Ivanov A.A., Murashkin V.V., Zakharova V.A., Buhteeva Y.M., 20262026Utyanov D.A., Ivanov A.A., Murashkin V.V., Zakharova V.A., Buhteeva Y.M.Utyanov D.A., Ivanov A.A., Murashkin V.V., Zakharova V.A., Buhteeva Y.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/530

Heterocyclic aromatic amines, such as MeIQx and PhIP, are carcinogenic and mutagenic compounds formed in meat products during high-temperature cooking. Despite their proven harmful effects, they are not regulated in food products, as home-cooked products are at the highest risk of HAA formation. Therefore, research on effective ways to reduce their formation during home cooking is urgently needed. One promising approach is the use of vegetable oils, due to their high content of vitamin E, known for its antioxidant properties. However, the maintenance of these oils' inhibitory properties against HAA formation during repeated use is poorly understood. The aim of this study was to determine whether the inhibition of HAA formation by vegetable oils may be maintained during the sequential frying of multiple meat products. Three types of vegetable oils were used in the study: olive oil, high-oleic sunflower oil, and medium-oleic sunflower oil. Four pork patties were sequentially fried for each oil at a temperature of 160 °C until the center of the patty reached 72 °C. HAA content was determined using HPLC–MS/MS, and the fatty acid composition and vitamin E content of the oils were also examined. The data obtained showed no statistically significant accumulation of HAA from the first to the fourth patty fried in the same oil. This indicates that the antioxidant activity of the oils is maintained even after repeated use. However, significant differences were found between the different types of oils. The lowest content of both MeIQx (0.54 ng/g) and PhIP (1.75 ng/g) was recorded in patties fried in medium oleic sunflower oil, and the highest content was recorded in olive oil (0.89 ng/g and 2.37 ng/g, respectively). A clear negative correlation was established between the vitamin E content in the oils and the level of HAA formation. A negative correlation with the total proportion of unsaturated fatty acids was also noted. The results of the study demonstrate that vegetable oils, particularly medium-oleic sunflower oil with a high vitamin E content, effectively inhibit HAA formation during the heat treatment of meat products and maintain this ability during sequential frying of up to four products. This confirms the key role of antioxidants in inhibiting the Maillard reaction leading to HAA formation.

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The authors declare that there are no conflicts of interest present.