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

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