| Meat samples |
Concentration of Glycidol Fatty Acid Esther (GEs) (ng/g meat samples)
(Each GE content persentage in total GEs (%)) |
| Total GEs |
Palmitate |
Stearate |
Oleate |
Linoleate |
Linolenate |
| Pork |
1083.5±602.9b* |
339.8±213.8a
(31.4%) |
163.5±82.7a
(15.0%) |
481.4±279.2a
(44.4%) |
80.0±39.4a
(7.4%) |
18.8±11.3a
(1.8%) |
| Beef |
669.5±526.0c* |
219.6±177.1b
(32.8%) |
109.2±84.9a
(16.3%) |
311.1±262.7b
(46.4%) |
19.3±11.1b
(2.8%) |
10.3±9.0a
(1.5%) |
| Chicken |
1106.6±475.3a |
332.8±160.8c
(30.1%) |
98.1±54.9b
(8.9%) |
518.4±230.6c
(46.8%) |
139.4±57.7c
(12.6%) |
17.8±6.6a
(1.6%) |
|
Each value is expressed as mean ± standard deviation (n=10).
Values are shown as mean ± standard deviation. Symbols bearing different letters
in the same column are significantly different (p<0.05). (*vs gas fired frying pan
High 10 min p<0.05) |
| Table 3: Concentration and content percentage of glycidol fatty acids in meat
samples cooked by charcoal grill. |
