Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

In Germany, the best‐selling fish products are canned and marinated fish products including deep‐fried and pickled herring products. During processing, pre‐salted herring fillets are breaded, deep‐fried, and covered by an aqueous marinade containing vinegar and sodium chloride. For shelf‐life extension, the packaged fish can be pasteurized. Due to the co‐occurrence of sodium chloride and glycerol derivatives such as tri‐ or diacylglycerides, the deep‐frying and pasteurization procedure may lead to the formation of fatty acid esters of 2‐monochloropropane‐1,3‐diol and 3‐monochloropropane‐1,2‐diol (MCPD‐E) and of glycidol (G‐E). Various product as well as process dependent parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products are studied. The frying‐life of the oil has the strongest effect on the formation of MCPD‐E in herring products. 3‐MCPD‐E contents increases from 341 ± 48 to 1133 ± 194 μg kg−1 lipid in the products after 9 days frying‐life of the oil. Moreover, it is shown that the major proportion of MCPD‐E in these products originates from the deep‐frying oil. The analyses of total polar material and spectrophotometric measurement of the absorption at 420 nm of the deep‐frying oil are identified as suitable screening methods for estimating MCPD‐E contents in deep‐fried and pickled herring products. Practical Applications: Canned and marinated fish products are the best‐selling fish products (28% market share) on the German market. Up to now, no studies regarding the deep‐frying procedure of pickled herring products are published. Deep‐frying has shown to be a process leading to MCPD‐E and G‐E in fish products mainly affected by intake of deep‐frying oil. The knowledge about the effect of process and product based parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products may be of particular interest for the fish‐processing industry in order to manage that quality issue. Moreover, methods for the assessment of the deep‐frying oil quality such as the analysis of the total polar material (TPM) and the spectrophotometric measurement of the absorption at 420 nm deemed suitable screening methods for estimating the MCPD‐E contents in deep‐fried and pickled herring products. Deep‐frying of pickled herring products leads to the formation of MCPD‐E and G‐E, mainly affected by intake of deep‐frying oil and the frying‐life of the oil. Methods for the assessment of the frying oil quality, such as the analysis of TPM and the spectrophotometric measurement of the absorption, are suitable screening methods for estimating the MCPD‐E contents in deep‐fried fish products.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Formation of Ester Bound 2‐ and 3‐MCPD and Esterified Glycidol in Deep‐Fried and Pickled Herring Products

Merkle

Ostermeyer

Rohn

et al. 2018

“…It causes various toxicological effects in kidney, in blood and induces tumors at long‐term exposure . Moreover, 3‐MCPD esters production is increased with an increase in NaCl concentration and frying temperature, conversely, it is decreased with an increase in frying duration …”

Section: Problems Of Potato Chips Industrymentioning

confidence: 99%

Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Zhang

Shi

et al. 2018

The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process. Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity. The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.

“…Our previous study indicated that the natural beef flavor production process has more favorable conditions to generate 3‐MCPD esters, as compared to the deodorization of refined oils . Similar to the flavor formation, the formation of 3‐MCPD esters was found to be dependent on the reaction temperature and time . The pH of Maillard reaction system may decrease to around 5.0–5.5 during the thermal process, promoting the formation of 3‐MCPD esters …”

Section: Introductionmentioning

confidence: 99%

Tallow Beef Flavor: Effect of Processing Conditions and Ingredients on 3‐Chloropropane‐1, 2‐Diol Esters Generation, and Sensory Characteristics

Chai

Karangwa

Duhoranimana

et al. 2017

The effect of processing conditions (heating temperature, reaction time, and pH) and ingredients of beef flavor system (including enzymatic tallow hydrolysate, DL-methionine, L-cysteine, glucose, and D-xylose) on 3-monochloro-1, 2-propanediol (3-MCPD) esters concentration, and sensory characteristics of beef flavors are investigated. The results indicates that DL-methionine and L-cysteine had similar effects on the content of 3-MCPD esters, promoting their formation at low concentration, whereas, reducing them when added at high concentration. 3-MCPD esters concentration increases with increasing enzymatic tallow hydrolysate and D-xylose concentration. However, the addition of glucose has no significant effect on 3-MCPD esters concentration. Considering 3-MCPD esters concentration and sensory characteristics, the optimal addition of flavor precursors is finally selected as: Enzymatically hydrolyzed tallow (10%), L-cysteine (1.2%), DL-methionine (1.2%), glucose (1%), and D-xylose (0.5%). In addition, 3-MCPD esters concentration is also strongly dependent on heating temperature, reaction time, and pH. In conclusion, beef flavor is prepared using the optimal concentrations of flavor precursors and heated at 110 C with initial pH 7.0 for 100 min.Practical Application: This study provides a promising way of controlling the formation of 3-MCPD esters without changing the flavor quality of savory flavors. It promotes the food safety control technology of savory flavoring from passive defense to active forewarning. Also, it provides theoretical guidance and technical support for the sustainable and healthy development of savory flavoring industry.