Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat

• Main Authors: Wong, Yu Hua, Lai, Oi Ming, Abas, Faridah, Nyam, Kar Lin, Nehdi, Imededdine Arbi, Muhamad, Halimah, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Springer 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/59669/1/Factors%20impacting%20the%20formation%20of%203-MCPD%20esters%20and%20glycidyl%20esters%20during%20deep%20fat%20frying%20of%20chicken%20breast%20meat.pdf; http://psasir.upm.edu.my/id/eprint/59669/; https://link.springer.com/article/10.1007/s11746-017-2991-1#enumeration
• Institution: Universiti Putra Malaysia

The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study. The eight frying systems were deep-fat frying (at 160 and 180 °C) of chicken breast meat (CBM) (with 0, 1, 3 and 5% sodium chloride, NaCl) for 100 min/day for five consecutive days. All oil samples collected after each day were analyzed for 3-MCPD ester, GE, and free fatty acid (FFA) contents, specific extinctions at 232 and 268 nm (K 232 and K 268), p-anisidine value (pA), and fatty acid composition. There was a significant (p < 0.05) decrease in the 3-MCPD esters and a significant (p < 0.05) decrease in the GE with the increasing of the frying duration. There were significant (p < 0.05) increases in the 3-MCPD esters formed when the concentration of NaCl increased from 0 to 5%. The addition of NaCl to the CBM during deep frying had no significant effect on the GE generation. The FFA contents, K 232 and K 268 and pA showed that all the frying oils were within the safety limit.