Vitamin E contents of processed meats blended with palm oils
The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2006
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| Online Access: | http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf |
| _version_ | 1825832805415780352 |
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| author | Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd Malik, O. |
| author_facet | Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd Malik, O. |
| author_sort | Wan Rosli, W. I. |
| collection | USM |
| description | The vitamin E contents of beef burgers and chicken frankfurters blended
with palm oil (PO) were determined. PO and red PO cooked beef burgers
resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g
and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The
concentration of alpha-tocopherol (a-tocopherol) for all retorted chicken
frankfurters was reduced (P � 0.05) by 66.0–91.50 (16–46%) mg/g while the
alpha-tocotrienol (a-tocotrienol) in all retorted chicken frankfurters significantly
decreased (P � 0.05) by 63.0–95.5 mg/g (28–48%) after 6 months of
storage. Both a-tocopherol and a-tocotrienol decreased at a faster rate (62–
64% and 53–61% loss, respectively) and was less stable than the gammatocotrienol
(12–59%) and the delta-tocotrienol (4–28%) in beef burgers. The
effect of processing, cooking, frozen storage and the type of fats used could
influence vitamin E stability and content in meat products. |
| first_indexed | 2024-03-06T14:58:19Z |
| format | Article |
| id | usm.eprints-32956 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T14:58:19Z |
| publishDate | 2006 |
| publisher | Wiley |
| record_format | dspace |
| spelling | usm.eprints-329562017-08-28T05:02:51Z http://eprints.usm.my/32956/ Vitamin E contents of processed meats blended with palm oils Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd Malik, O. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture The vitamin E contents of beef burgers and chicken frankfurters blended with palm oil (PO) were determined. PO and red PO cooked beef burgers resulted in a significant (P � 0.05) loss of vitamin E from 427.5 to 178.0 mg/g and from 367.0 to 271.0 mg/g, respectively, after 6 months of storage. The concentration of alpha-tocopherol (a-tocopherol) for all retorted chicken frankfurters was reduced (P � 0.05) by 66.0–91.50 (16–46%) mg/g while the alpha-tocotrienol (a-tocotrienol) in all retorted chicken frankfurters significantly decreased (P � 0.05) by 63.0–95.5 mg/g (28–48%) after 6 months of storage. Both a-tocopherol and a-tocotrienol decreased at a faster rate (62– 64% and 53–61% loss, respectively) and was less stable than the gammatocotrienol (12–59%) and the delta-tocotrienol (4–28%) in beef burgers. The effect of processing, cooking, frozen storage and the type of fats used could influence vitamin E stability and content in meat products. Wiley 2006 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd Malik, O. (2006) Vitamin E contents of processed meats blended with palm oils. Journal of Food Lipids, 13. pp. 186-198. ISSN 1745-4522 http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2006.00044.x/epdf |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wan Rosli, W. I. Babji, A.S. Aminah, A. Foo, S. P. Abd Malik, O. Vitamin E contents of processed meats blended with palm oils |
| title | Vitamin E contents of processed meats blended with palm oils |
| title_full | Vitamin E contents of processed meats blended with palm oils |
| title_fullStr | Vitamin E contents of processed meats blended with palm oils |
| title_full_unstemmed | Vitamin E contents of processed meats blended with palm oils |
| title_short | Vitamin E contents of processed meats blended with palm oils |
| title_sort | vitamin e contents of processed meats blended with palm oils |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32956/1/JFL-VitE13-06MUHA.pdf |
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