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Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market
- Source :
- European Food Research and Technology. 247:1757-1769
- Publication Year :
- 2021
- Publisher :
- Springer Science and Business Media LLC, 2021.
-
Abstract
- 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
- Subjects :
- Chemistry
010401 analytical chemistry
Fish fingers
04 agricultural and veterinary sciences
General Chemistry
Canned fish
Fish products
040401 food science
01 natural sciences
Biochemistry
Industrial and Manufacturing Engineering
food.food
0104 chemical sciences
Fishery
Preparation method
Smoked fish
0404 agricultural biotechnology
food
Fish
Food Science
Biotechnology
Roasting
Subjects
Details
- ISSN :
- 14382385 and 14382377
- Volume :
- 247
- Database :
- OpenAIRE
- Journal :
- European Food Research and Technology
- Accession number :
- edsair.doi...........977e5ac23c66474fbd74220dcca338f9