The origin of 3-MCPD esters and glycidyl esters in meat products

Undesirable compounds such as trans-unsaturated fatty acids, cyclic fatty acids and polymers of acylglycerols can be formed during the heat stress of lipids. It has recently been discovered that chlorination of acylglycerols also takes places with the formation of the processing contaminants, i.e. of chloropropanol esters. In 2001, the European Commission’s Scientific Committee for Food established a Tolerable Daily Intake for 3-MCPD of 2 μg.kg-1 of body weight. In 2002, a maximum permitted level of 0.02 mg.kg-1 was then determined in the European Union in acid protein hydrolysates and soy sauce (for products with a dry matter content of 40%). This work focuses on the possible formation of these compounds in meat products during heat processing. The gas chromatography method with mass detection was used for the determination of the content of contaminants.