Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products. (15th April 2018)

• Record Type: Journal Article
• Authors: Merkle, Sybille; Ostermeyer, Ute; Rohn, Sascha; Karl, Horst; Fritsche, Jan
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 196
• Page End: 204
• Publication Date: 2018-04-15
• Subjects: 2-MCPD 2-monochloropropane-1, 3-diol -- 2-MCPD-E fatty acid esters of 2-monochloropropane-1, 3-diol -- 3-MCPD 3-monochloropropane-1, 2-diol -- 3-MCPD-E fatty acid esters of 3-monochloropropane-1, 2-diol -- AOCS American Oil Chemists' Society -- DAG diacylglyceride -- DGF German Society for Fat Science -- EFSA European Food Safety Authority -- EU European Union -- EUMOFA European Market Observatory for Fisheries and Aquaculture Products -- FEDIOL Federation representing the European Vegetable Oil and Proteinmeal Industry in Europe -- G-E fatty acid esters of glycidol -- IARC International Agency for Research on Cancer -- JECFA Joint FAO/WHO Expert Committee on Food Additives -- LOQ limit of quantification -- MAG monoacylglyceride -- NaCl sodium chloride -- n.c. no correlation -- n.a. not analyzed -- RO rapeseed oil -- SCF Scientific Committee on Food -- SO sunflower oil -- TS test series -- TAG triacylglyceride -- TDI tolerable daily intake -- TPM total polar material; 2-MCPD (PubChem CID: 10337) -- 3-MCPD (PubChem CID: 7290) -- glycidol (PubChem CID: 5460455); MCPD ester -- Glycidyl ester -- Fish fingers -- Pre-frying oil -- Adsorbent material; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.076
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: MCPD-E content of the oil and fish fingers increased during pre-frying over time. Major portions of MCPD-E and G-E in fish fingers were absorbed from the oil. Reduction of MCPD-E and G-E was achieved by addition of an adsorbent material. The removal of breading particles from the oil lead to reduction of MCPD-E. TPM and color analysis could be screening methods for estimating MCDP-E contents. Abstract: Pre-frying of chloride-containing raw materials (e.g., breaded frozen fish products) can lead to the formation of fatty acid esters of 2-monochloropropane-1, 3-diol, 3-monochloropropane-1, 2-diol (MCPD-E), and glycidol (G-E). The aim of the present study was to identify relevant parameters for the formation of these process contaminants during the pre-frying. Secondly, several mitigation approaches have been investigated. The major proportion of the MCPD-E and G-E in the fish products resulted from the pre-frying oil absorbed, while the temperature and the heating period of the pre-frying oil showed the strongest impact. A significant reduction of the MCPD-E content in the pre-frying oil was achieved by filtering-off solid breading particles. Additionally, the G-E content decreased resulting from the use of adsorbent materials. Moreover, the analyses of total polar material and the color intensity of the pre-frying oil are suggested as screening methods for estimating the MCPD-E and G-E contents in the fish products.