Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish products.

Pre-frying of chloride-containing raw materials (e.g., breaded frozen fish products) can lead to the formation of fatty acid esters of 2-monochloropropane-1,3-diol, 3-monochloropropane-1,2-diol (MCPD-E), and glycidol (G-E).