German
English
Thursday, May 17, 2012
Abstracts from 
Fleischwirtschaft 91 (10), S. 102 -108, 2011
3-MCPD in grilled meat and meat products
Formation applying different grilling methods
By Kristin Schallschmidt, Alexander Hitzel, Margarete Pöhlmann, Karl Speer, Fredi Schwägele und Wolfgang Jira
3-MCPD | 3-monochloropropane-1,2-diol | PLE | grilled meat |grilling methods| minimisation strategies | consumer recommendations
(original article is only in German language available)
At the Max Rubner-Institut (MRI) in Kulmbach grilled meat and meat products (steaks and sausages) were analysed with respect to their contents of free 3-monochloropropane-1,2-diol (3-MCPD) using a new developed analytical method consisting of pressurized liquid extraction (PLE), derivatisation using phenylboronic acid and GC/MS detection.
Sausages with a small diameter, which were heated on a contact grill at different temperatures between 120 to 240.°C for 5 minutes, were analysed and contents of 3-MCPD in the range of < 1 to 2.µg/kg were detected. Sausages, heated on a charcoal grill at different heating times showed contents between 9 and 13.µg/kg. For the grilling of collar charcoal, electric and gas grill were used. Further parameters investigated were pre-treatment of meat (untreated, salted, marinated with oil- or emulsion marinade), the usage of aluminium grill trays and a lid. For grilled steaks contents of 3-MCPD in the range of < 1 to 365.µg/kg (median: 16.µg/kg) were detected. The highest contamination was
recognized for a steak pretreated with an oily marinade, which was grilled on a charcoal grill with a closed lid. Consumption of such a steak will exhaust the tolerable daily intake (TDI) of 2.µg/kg body weight for 3-MCPD to about 25%. For the purpose of a preventive
consumer protection comprehensive systematic grilling experiments should be carried out in order to develop minimisation strategies for 3-MCPD in grilled meat and meat products and to give consumer recommendations.
Authors' addresses
Diplom-Lebensmittelchemikerin Kristin Schallschmidt, staatl. gepr. Lebensmittelchemiker
Alexander Hitzel, Lebensmittelchemikerin Margarete Pöhlmann, Dir. u. Prof. Dr. Fredi
Schwägele und Wiss. Rat Dr. Wolfgang Jira, Arbeitsgruppe Analytik, Max-Rubner-Institut,
E.-C.-Baumann-Str. 20, 95326 Kulmbach; Prof. Dr. Karl Speer, Lebensmittelchemie, Technische Universität Dresden, Bergstraße 66, 01069 Dresden
At the Max Rubner-Institut (MRI) in Kulmbach grilled meat and meat products (steaks and sausages) were analysed with respect to their contents of free 3-monochloropropane-1,2-diol (3-MCPD) using a new developed analytical method consisting of pressurized liquid extraction (PLE), derivatisation using phenylboronic acid and GC/MS detection.
Sausages with a small diameter, which were heated on a contact grill at different temperatures between 120 to 240.°C for 5 minutes, were analysed and contents of 3-MCPD in the range of < 1 to 2.µg/kg were detected. Sausages, heated on a charcoal grill at different heating times showed contents between 9 and 13.µg/kg. For the grilling of collar charcoal, electric and gas grill were used. Further parameters investigated were pre-treatment of meat (untreated, salted, marinated with oil- or emulsion marinade), the usage of aluminium grill trays and a lid. For grilled steaks contents of 3-MCPD in the range of < 1 to 365.µg/kg (median: 16.µg/kg) were detected. The highest contamination was
recognized for a steak pretreated with an oily marinade, which was grilled on a charcoal grill with a closed lid. Consumption of such a steak will exhaust the tolerable daily intake (TDI) of 2.µg/kg body weight for 3-MCPD to about 25%. For the purpose of a preventive
consumer protection comprehensive systematic grilling experiments should be carried out in order to develop minimisation strategies for 3-MCPD in grilled meat and meat products and to give consumer recommendations.
Authors' addresses
Diplom-Lebensmittelchemikerin Kristin Schallschmidt, staatl. gepr. Lebensmittelchemiker
Alexander Hitzel, Lebensmittelchemikerin Margarete Pöhlmann, Dir. u. Prof. Dr. Fredi
Schwägele und Wiss. Rat Dr. Wolfgang Jira, Arbeitsgruppe Analytik, Max-Rubner-Institut,
E.-C.-Baumann-Str. 20, 95326 Kulmbach; Prof. Dr. Karl Speer, Lebensmittelchemie, Technische Universität Dresden, Bergstraße 66, 01069 Dresden
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