Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market

Abstract To provide a comprehensive overview of the amounts unesterified and bound 2- 3-monochloropropanediol (MCPD) glycidyl esters (G–E) in processed fishery products sold Germany, an analysis various frequently consumed was conducted. In total, 258 commercial samples breaded pre-fried (e.g., frozen fish fingers), fried marinade), canned fish, smoked some spice preparations were examined. addition, effect different kitchen preparation methods baking, frying roasting) on MCPD G–E fingers studied. The mentioned process contaminants, G-E, quantifiable majority samples. Although predominantly contained (MCPD-E), mainly free found fish. Compared with other types smoke generation, hot prepared traditional Altona smoking kilns contained, average, highest 3-MCPD contents (range: 12–246 µg/kg). (range for 3-MCPD-E: < LOQ-808 µg/kg) not significantly from investigated LOQ-792 However, they differ unfried (< LOQ). After kitchen, ready-to-eat depend primarily initial contaminant product and/or oil, respectively.