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

Merkle, Sybille; Ostermeyer, Ute; Rohn, Sascha; Haßler, Karl; Fritsche, Jan

doi:10.1002/ejlt.201700464

Cited by 11 publications

(19 citation statements)

References 37 publications

(87 reference statements)

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“…Since the amount of GE is calculated together with the MCPD types, there is a lot of work on the formation of GE in different frying oils (31,33,34). GE values in previous studies especially related to potato products were found to be higher than the current study.…”

Section: Determination Of Glycidyl Ester (Ge)contrasting

confidence: 71%

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The Determination of the Effect of Some Parameters to Formation of 2-MCPD, 3-MCPD and GE in Frying Process with Sunflower Oil by Using Central Composite Design

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The formation of 3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD) and glycidyl esters (GE) in sunflower oil frying processes were evaluated with the aid of central composite design (CCD) methodology. The parameters of temperature, duration and salinity which caused formation of 3-MCPD, 2-MCPD and GE species during frying operations were selected as variable parameters in central composite design. The amount of formations in these conditions was determined by using the officially published AOCS method with GC-MS in SIM mode. The highest 3-MCPD (0.30 mg/kg), 2-MCPD (0.09 mg/kg) and GE (0.72 mg/kg) formations were observed in the hardest conditions with 40 min., 180°C and 300 mg NaCl/ 100mL for oil. The obtained results showed that he minimum 3-MCPD, 2-MCPD and GE formations were found to be the softest conditions. The results were compared with previous studies and were observed that MCPD species formed in low amounts in the frying process with sunflower oil than other fruit oils such as palm oil. The desirability function and the 3D plots suggested that optimum parameters were 40 min, 170°C and 100 mg/100 mL for minimum MCPD and GE formations in frying process.

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Section: Determination Of Glycidyl Ester (Ge)contrasting

confidence: 71%

“…Although there are studies on the formation of 2-MCPD in some food products such as pickled herring and frozen fish, their studies on frying of potato with sunflower oil are limited (33,34). Merkle, Ostermeyer, Rohn, Karl and Fritsche (34) reported that 2-MCPD levels were range 0.100-1.069 mg/kg in pre-frying oil with sunflower for fish fingers.…”

Section: Figmentioning

confidence: 99%

The Determination of the Effect of Some Parameters to Formation of 2-MCPD, 3-MCPD and GE in Frying Process with Sunflower Oil by Using Central Composite Design

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“…The presence of MCPD-FE, especially 3-MCPD-FE in vegetable oils during the refining process was examined exhaustively in previous studies [28,29]. The formation of MCPD-FE was verified in fat containing food and food ingredients treated at high temperature as well [17][18][19]. Therefore the examination of frying process in presence of different chlorine sources is well-established.…”

Section: Discussionmentioning

confidence: 99%

“…In previous studies the formation of 3-MCPD-FE was reported during domestic cooking steps, as well [17][18][19]. Deep-fat frying is conducted typically at temperature between 150-180 °C.…”

mentioning

confidence: 90%

Effect of Different Chlorine Sources on the Formation of 3-Monochloro-1,2-Propanediol and 2-Monochloro-1,3-Propanediol Fatty Acid Esters during Frying

Bognár¹,

Hellner²,

Radnóti³

et al. 2019

Period. Polytech. Chem. Eng.

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Several studies indicated that chlorine salts provoke 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) and 2-monochloro-1,3- propanediol fatty acid esters (2-MCPD-FE) formation in oils during frying. The amount of MCPD strongly depends on the type and the amount of chlorine salt. Food raw materials, additives themselves may contain several chlorine compounds, providing precursors for 2- and 3-MCPD-FE formation during frying. Then, the fat uptake can cause measurable concentrations in the fried food as well. This paper aims at screening chlorine compounds occurring in food industry. Influence of sodium chloride (NaCl), potassium chloride (KCl), calcium chloride (CaCl2), ferric chloride (FeCl3) and ammonium chloride (NH4Cl) on the formation of MCPD-FE was investigated, mimicking frying conditions (175-180 °C, atmospheric pressure), applying high oleic sunflower oil as frying medium. 2-MCPD-FE and 3-MCPD-FE were determined by using an indirect method based on alkaline-catalyzed transesterification and GC-MS analysis. As expected, the reference sample without using any chlorine salt resulted only slight increase in 3-MCPD-FE concentration, and no increase in 2-MCPD-FE concentration. In case of the stable salts minor formation was observed. At as high as 3 % dosage of NaCl and KCl 1.6 and 2.4 mg/kg 3-MCPD-FE generated, respectively. Adding CaCl2, NH4Cl and FeCl3 resulted in very strong MCPD-FE formation by both isomers (2- and 3-MCPD-FE) in this increasing order. 0.1 % FeCl3 generated 70 mg/kg 2-MCPD-FE and 238 mg/kg 3-MCPD-FE by the end of 8-hour heating.

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“…For their production, fish fillets or whole gutted fish are lightly salted, breaded and then deep-fried in hot vegetable oil at temperatures between 140 and 200 °C for approximately 3-15 min [29,39]. The cooled fried fish is then placed in an aqueous marinade or sauce.…”

Section: Introductionmentioning

confidence: 99%

Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market

Ostermeyer

Merkle

Haßler

et al. 2021

Eur Food Res Technol

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To provide a comprehensive overview of the amounts of unesterified and bound 2- and 3-monochloropropanediol (MCPD) and glycidyl esters (G–E) in processed fishery products sold in Germany, an analysis of various frequently consumed products was conducted. In total, 258 commercial samples of breaded and pre-fried fishery products (e.g., frozen fish fingers), fried fish products (e.g., products in marinade), canned fish, smoked fish and some smoked spice preparations were examined. In addition, the effect of different kitchen preparation methods (e.g., baking, frying and roasting) on the MCPD and G–E amounts of fish fingers was studied. The mentioned process contaminants, MCPD and G-E, were quantifiable in the majority of the samples. Although pre-fried and fried fishery products predominantly contained MCPD esters (MCPD-E), mainly free MCPD was found in smoked fish. Compared with other types of smoke generation, hot smoked fish prepared in traditional Altona smoking kilns contained, on average, the highest 3-MCPD contents (range: 12–246 µg/kg). The amounts of bound MCPD in the fried fish products (range for 3-MCPD-E: < LOQ-808 µg/kg) were not significantly different from the amounts in the investigated pre-fried fish samples (range for 3-MCPD-E: < LOQ-792 µg/kg). However, they differ significantly from the amounts in unfried products (< LOQ). After preparation in the kitchen, the contents in the ready-to-eat fish fingers depend primarily on the initial contaminant amounts of the frozen product and/or the frying oil, respectively.

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

Cited by 11 publications

References 37 publications

The Determination of the Effect of Some Parameters to Formation of 2-MCPD, 3-MCPD and GE in Frying Process with Sunflower Oil by Using Central Composite Design

The Determination of the Effect of Some Parameters to Formation of 2-MCPD, 3-MCPD and GE in Frying Process with Sunflower Oil by Using Central Composite Design

Effect of Different Chlorine Sources on the Formation of 3-Monochloro-1,2-Propanediol and 2-Monochloro-1,3-Propanediol Fatty Acid Esters during Frying

Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market

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