Xuan Tan Chui, Chang Yu-Hsuan, Wang Selina C, Lee Wei-Ju
Master Program in Food Safety, College of Nutrition, Taipei Medical University, Taipei 11031, Taiwan.
Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA.
Food Chem. 2025 Oct 15;489:145068. doi: 10.1016/j.foodchem.2025.145068. Epub 2025 Jun 6.
The formation of glycidyl esters (GEs) and 3-monochloropropane-1,2-diol esters (3-MCPDEs) in various minced meat types (pork loin, pork belly, beef belly, and chicken thigh) was investigated under different heating conditions (150-300 °C, 10-30 min) using a muffle oven. GE and 3-MCPDE concentrations increased with rising temperatures and prolonged heating, with the highest levels observed at 300 °C for 30 min, coinciding with substantial moisture loss. Among the meat types, pork belly exhibited the highest contaminant levels, followed by beef, chicken, and pork loin, in descending order of fat content. Significant correlations were also observed between lipid oxidation indicators and contaminant levels (p < 0.05). High-fat meats, such as pork belly and beef belly, showed significant correlations between GEs and 3-MCPDEs (r > 0.9, p < 0.05). These findings underscore fat content and lipid oxidation as key factors driving the formation of GEs and 3-MCPDEs in meat products during thermal processing.
使用马弗炉在不同加热条件（150 - 300°C，10 - 30分钟）下，研究了各种碎肉类型（猪里脊肉、猪肚、牛肚和鸡腿肉）中缩水甘油酯（GEs）和3 - 氯 - 1,2 - 丙二醇酯（3 - MCPDEs）的形成情况。GEs和3 - MCPDEs的浓度随着温度升高和加热时间延长而增加，在300°C加热30分钟时达到最高水平，此时伴随着大量水分损失。在这些肉类中，猪肚的污染物含量最高，其次是牛肉、鸡肉和猪里脊肉，按脂肪含量从高到低排列。脂质氧化指标与污染物水平之间也存在显著相关性（p < 0.05）。高脂肪肉类，如猪肚和牛肚，GEs和3 - MCPDEs之间显示出显著相关性（r > 0.9，p < 0.05）。这些发现强调了脂肪含量和脂质氧化是热加工过程中肉类产品中GEs和3 - MCPDEs形成的关键因素。
