2- and 3-MCPD (2- and 3-monochloropropanediol) are process contaminants that are hazardous to health and are formed e.g., when fat- and salt-containing foodstuffs are heated. 2- and 3-MCPD are present in food both in the free form as well as mono- and di-fatty acid esters; moreover, glycidol (G) and glycidyl fatty acid esters (G-FE) can be found. The production of breaded and pre-fried frozen fish products (e.g. frozen fish fingers), fried fish products (e.g. products in brine), and smoked fish comprises thermal heating processes such as (pre-)frying, pasteurization, and smoking as important process steps of both industrial as well as artisanal fish processing. Edible oils are used as frying media in the production of these fried products. Furthermore, these foodstuffs exhibit relatively high salt contents, which are even increased during processing (“salting“). Consequently, thermally treated fish products are intrinsically predestined to contain increased levels of MCPD, MCPD-FE, G, and G-FE. The aims of the research project were to:<br/>(I) contribute to the exposure assessment of MCPD, MCPD-FE, and G-FE in thermally treated and/or smoked fish products by providing market basket data,<br/>(II) provide insights into the formation of MCPD, MCPD-FE, and G-FE during the production of smoked and thermally treated fish products,<br/>(III) identify relevant process- and product-based parameters for the minimization of MCPD, MCPD-FE, and G-FE in thermally heated and/or smoked fish products using fish models.<br/>Comprehensive results on the formation and the contents of MCPD in fried and smoked fishery products are presented. In addition, relevant process- and product-based parameters with respect to minimizing the MCPD, MCPD-FE, and G-FE contents in thermally heated and/or smoked fish products are provided.

MCPD in fried and smoked fishery products

256th National Meeting (2018)

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