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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Formation of Glycidol Fatty Acid Esters in Meat Samples Cooked by Various Methods

Ryo Inagaki, Chikako Hirai, Yuko Shimamura and Shuichi Masuda*

Laboratory of Food hygiene, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka, Shizuoka, Japan

*Corresponding Author:
Shuichi Masuda
Laboratory of Food hygiene
Graduate School of Nutritional and Environmental Sciences
University of Shizuoka, Shizuoka 422-8526, Japan
Tel: +81-54-264-5528
E-mail: [email protected]

Received Date: January 02, 2015 Accepted Date: January 21, 2016 Published Date: January 27, 2016

Citation: Inagaki R, Hirai C, Shimamura Y, Masuda S (2016) Formation of Glycidol Fatty Acid Esters in Meat Samples Cooked by Various Methods. J Food Process Technol 7:557. doi:10.4172/2157-7110.1000557

Copyright: © 2016 Inagaki R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Glycidyl fatty acid esters (GEs) are found in some refined edible oils. It is thought that GEs may be broken down by lipase and release glycidol which has been classified as a genotoxic and carcinogenic compound. GEs are formed during deodorization step in the oil refining process. The deodorizing temperature occurs at temperatures of about 200 to 250°C. The cooking temperature is also around 200°C or higher. The aim of this study was to evaluate the formation of GEs in edible meat patties cooked using two methods in order to clarify the intake source of GEs. Three ground meat (beef, pork and chicken) patties were heated by gas fired and char-grilling cooking methods. GEs were formed in meat samples cooked with both heating treatments. In particular, a high concentration of GEs was contained in meat samples heated at high temperature using a charcoal grill. The concentration of each GE compound formed by heating treatment contributed to the amount of each corresponding fatty acid in non-treated raw meat samples. From these results, it is suggested that we may normally ingest GE compounds through cooked meat on a daily basis.


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