Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils

Wan Rosli, W. I. and Babji, A.S. and Aminah, A. and Foo, S. P. and Abd. Malik, O. (2010) Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International Journal of Food Sciences and Nutrition, 61 (5). pp. 519-535. ISSN 1465-3478

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Abstract

The effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oil (PO), red PO35 and red PO48 were compared against the control beef fat treatment. Red PO oven-cooked beef frankfurters resulted in a significant loss of vitamin E from 538.5 to 287.5 mg after 6 months. Oven cooked sausages stored at –18�C and retorted sausages stored for the 6 months of shelf studies resulted in more than 90% loss of a-carotene and b-carotene in red PO beef frankfurters. Cholesterol was reduced at the range of 29.0–32.2 mg/ 100 g when beef fat was substituted with palm-based oils, in beef frankfurters. Differences of heat treatments did not significantly change THE cholesterol content, within all treatments. This study showed the potential of utilizing red palm oils as animal fat analogues in improving vitamin E, reducing cholesterol but not carotenes in beef frankfurters.

Item Type:	Article
Uncontrolled Keywords:	Tocopherol, tocotrienol, carotene, cholesterol, oven-cooked, retort, beef frankfurter, red palm oil, palm oil
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
Divisions:	Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article Zoom Profil Pakar (Expert Profile) > Wan Rosli Wan Ishak (Health Sciences)
Depositing User:	Administrator Automasi
Date Deposited:	07 Apr 2017 05:15
Last Modified:	28 Aug 2017 05:02
URI:	http://eprints.usm.my/id/eprint/32944

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