Revista de tecnología y procesamiento de alimentos

Abstracto

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

Ryo Inagaki, Chikako Hirai, Yuko Shimamura and Shuichi Masuda

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.