517 - Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork

Pork steaks (m. Longissimus dorsi) with a thickness of 15±5 mm were prepared for the experiment. Ready-made mixtures intended for catering were used during the preparation of samples for marinating steaks:
- marinade containing a mixture of vegetable oils, salt, paprika, garlic, onion and black pepper (sample 1);
- marinade, which contains water, salt, paprika, black pepper, red pepper, garlic, coriander and mustard (sample 2);
and mixtures for dry marinating:

- mixture with red pepper (salt, red pepper) (sample 3);
- mixture with paprika (salt, paprika) (sample 4).
Salting and pickling were carried out at a temperature of 4±2°C for 24 hours. Thereafter, the steaks were grilled at 230°C for 10 minutes using electric grill, and the steaks were turned over once during the cooking process. Steaks that were not pickled and salted were taken as a control sample.
Samples were tested for the presence of MeIQx and PhIP. The analysis was performed using an Agilent 1200 HPLC system (USA) with an Agilent 6410B three quadrupole mass spectrometer (Fragmentor voltage 130 V, Dissociation energy 30 V, molecular ions 214.6 and 225.6 m/z, daughter ions 199.5 and 210.5 m/z for MeIQx and PhIP respectively). The studies were carried out in two selections with 3 parallel measurements in each. The arithmetic mean of three parallels in the first selection was taken as the final result, provided that the Student's t-distribution of two samples for each analyte to be determined in each sample did not exceed the tabular value at n=3 and the confidence level p=0.95, i.e., the differences between the samples are not statistically significant. Studies have shown that long-term preliminary processing of meat by marinating and salting led to both a decrease and an increase in the content of HAA in fried steaks. The results of studies of HAA content in the control and experimental samples are shown in the Table.