| Samples |
Cookingtreatment |
Concentration of Glycidol Fatty Acid Esther(GEs)(ng/g meat samples)
(Each GE content persentagein total GEs (%)) |
| Temp
(°C) |
Time (min) |
Total GEs |
Palmitate |
Stearate |
Oleate |
Linoleate |
Linolenate |
| Pork |
Low
(150) |
5 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 10 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 15 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 20 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| High
(250) |
5 |
34.4 ± 1.5b |
11.0±0.7b
(32.0%) |
7.7±0.2b
(22.3%) |
13.4±0.4b
(39.1%) |
1.8±0.0b
(5.2%) |
0.5±0.2a
(1.5%) |
| 10 |
166.1± 6.8a |
53.0±1.9a
(32.1%) |
41.8±1.7a
(25.1%) |
57.3±2.4a
(34.5%) |
12.3±0.7s
(7.4%) |
1.3±0.5a
(0.8%) |
| Beef |
Low
(150) |
5 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 10 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 15 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 20 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| High
(250) |
5 |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
N.D. |
| 10 |
65.7±6.2ab |
26.7±3.9ab
(30.7%) |
20.2±2.1ab
(24.2%) |
28.7±3.6ab
(43.6%) |
0.3±0.1ab
(0.5%) |
0.6±0.2a
(0.9%) |
|
| N.D. : Not Detected; Each value is expressed as mean ± standard deviation (n=4); Values are shown as mean ± standard deviation. Symbols bearing different letters in
the same column are significantly different (p<0.05). |
| Table 1: Concentration and content percentage of glycidol fatty acids in meat samples cooked by gas fired frying pan. |
