3-MCPD AND GLYCIDYL ESTERS FORMATION DURING DEEP-FAT FRYING OF CHICKEN BREAST MEAT USING VEGETABLE OILS WITH LOW INITIAL 3-MCPDE LEVELS

  • admin admin
  • Yih Phing Khor
  • Khai Shin Hew
  • Chin Ping Tan

Abstract

The present study examined the formation trend of the heat-induced process contaminants, namely 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in palm olein (PO) and sunflower oil (SO) with low initial 3-MCPDE and GE values during a simulated deep-fat frying study. Their frying performances were also evaluated and compared via acylglycerol composition and free fatty acid determinations. Chicken breast meat cubes (with and without immersion in sodium chloride (NaCl) solution) were subjected to 25 frying cycles for 5 days consecutively. 3-MCPDE and GE content in all frying oil samples increased significantly (p < 0.05) with the increase in frying durations. The increment in 3-MCPDE was more apparent especially in frying systems with the addition of NaCl. The lower degree of triacylglycerol decomposition indicated a better frying performance of PO, which is generally known as a highly stable frying oil. The NaCl incorporation also resulted in a significant (p  < 0.05) increment of free fatty acids level in both the frying oil samples. The findings suggested the importance of using PO with low initial 3-MCPDE and GE levels as the frying oil, as even after 25 frying cycles, the level of these aforementioned process contaminants were still comparable to the amount formed in SO

Published : 2021-03-29