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

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 a...

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Bibliographic Details
Published in:European food research & technology 2021-07, Vol.247 (7), p.1757-1769
Main Authors: Ostermeyer, Ute, Merkle, Sybille, Karl, Horst, Fritsche, Jan
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Baking
Biotechnology
Chemistry
Chemistry and Materials Science
Contaminants
Curing
Esters
Fish
Fisheries
Fishery products
Food processing
Food Science
Forestry
Frozen foods
Frying
Glycidyl esters
Kitchens
Original Paper
Ovenware
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Summary: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: 
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-021-03746-6