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.