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.