foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-1-4-8foodsyst-25Research ArticleСтатьиStudy on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimesStudy on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimesDydykinA. S.DydykinA. S.

Andrei S. Dydykin —candidate of technical sciences, docent, Head of the Department of functional and specialized nutrition

109316, Moscow, Talalikhina str., 26

a.didikin@fncps.ruDerevitskayaO. K.DerevitskayaO. K.

Olga K. Derevitskaya — candidate of technical sciences, leading research scientist, Department of functional and specialized nutrition)

109316, Moscow, Talalikhina str., 26

o.derevickaya@fncps.ruIvankinA. N.IvankinA. N.

Andrew N. Ivankin — doctor of chemical sciences, professor, academician of the International Higher Education Academy of Sciences, Head of the Department of Chemistry, Bauman Moscow State Technical University

141005, Mitishi, 1–st Institutskaya str., 1

KulikovskiiA. V.KulikovskiiA. V.

Andrey V. Kulikovskii — candidate of technical sciences, a head chromatography laboratory, leading scientific worker of the Laboratory «Scientific and methodical work, biological and analytical research»

109316, Moscow, Talalikhina str., 26

 

DragunskayaE. I.DragunskayaE. I.

Ekaterina I. Dragunskaya — research engineer, Department of functional and specialized nutrition

109316, Moscow, Talalikhina str., 26

 

V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of SciencesRussian FederationV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences; Bauman Moscow State Technical UniversityРоссияV.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences; Bauman Moscow State Technical UniversityRussian Federation2019170420192148Copyright © Dydykin A.S., Derevitskaya O.K., Ivankin A.N., Kulikovskii A.V., Dragunskaya E.I., 20192019Dydykin A.S., Derevitskaya O.K., Ivankin A.N., Kulikovskii A.V., Dragunskaya E.I.Dydykin A.S., Derevitskaya O.K., Ivankin A.N., Kulikovskii A.V., Dragunskaya E.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/25

The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood.

The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood.

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