Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat
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 ch...
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| Format: | Article |
| Language: | English |
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Springer
2017
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| 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 |
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| author | Wong, Yu Hua Lai, Oi Ming Abas, Faridah Nyam, Kar Lin Nehdi, Imededdine Arbi Muhamad, Halimah Tan, Chin Ping |
| author_facet | Wong, Yu Hua Lai, Oi Ming Abas, Faridah Nyam, Kar Lin Nehdi, Imededdine Arbi Muhamad, Halimah Tan, Chin Ping |
| author_sort | Wong, Yu Hua |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T09:35:57Z |
| format | Article |
| id | upm.eprints-59669 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:35:57Z |
| publishDate | 2017 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-596692018-03-15T07:20:42Z http://psasir.upm.edu.my/id/eprint/59669/ Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat Wong, Yu Hua Lai, Oi Ming Abas, Faridah Nyam, Kar Lin Nehdi, Imededdine Arbi Muhamad, Halimah Tan, Chin Ping 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. Springer 2017 Article PeerReviewed text en 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 Wong, Yu Hua and Lai, Oi Ming and Abas, Faridah and Nyam, Kar Lin and Nehdi, Imededdine Arbi and Muhamad, Halimah and Tan, Chin Ping (2017) Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat. Journal of the American Oil Chemists' Society, 94 (6). pp. 759-765. ISSN 0003-021X; ESSN: 1558-9331 https://link.springer.com/article/10.1007/s11746-017-2991-1#enumeration 10.1007/s11746-017-2991-1 |
| spellingShingle | Wong, Yu Hua Lai, Oi Ming Abas, Faridah Nyam, Kar Lin Nehdi, Imededdine Arbi Muhamad, Halimah Tan, Chin Ping Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat |
| title | Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat |
| title_full | Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat |
| title_fullStr | Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat |
| title_full_unstemmed | Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat |
| title_short | Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat |
| title_sort | factors impacting the formation of 3 mcpd esters and glycidyl esters during deep fat frying of chicken breast meat |
| url | 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 |
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