ACRYLAMIDE AS THE SAFETY INDICATOR IN MEAT CONTAINING CANNED FOODS FOR CHILD NUTRITION
The technology of meat-containing canned food for infants provides high-temperature heat treatment. However, its impact is studied insufficiently regarding the possibility of the formation in meat-based canned foods of potentially hazardous substances, such as acrylamide, as the result of the interaction of organic compounds of basic raw materials and formulation ingredients of the product. The actual problem is the research to identify the presence and determine the amount of acrylamide in meat-containing canned foods, the results of which will establish a secure standard of the content of this compound in canned products for baby food.